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Moose Tracks Ice Cream

Helen T. Patterson
This homemade Moose Tracks ice cream features a rich and creamy vanilla base, swirled with decadent fudge and studded with peanut butter cups. Made from scratch, this indulgent frozen treat is even better than store-bought versions, with a luscious texture and the perfect balance of flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 380 kcal

Equipment

  • 1 medium saucepan
  • (1) Whisk
  • 2 Mixing Bowls
  • 1 Fine-mesh sieve (optional, for straining custard)
  • 1 Ice Cream Maker
  • 1 spatula
  • 1 Freezer-Safe Container

Ingredients
  

For the Vanilla Ice Cream Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large egg yolks

For the Fudge Swirl

  • ½ cup cocoa powder
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Mix-Ins

  • 1 cup mini peanut butter cups chopped
  • ¼ cup chocolate chips or chopped chocolate optional

Instructions
 

Step 1: Prepare the Ice Cream Base

  • In a medium saucepan, heat the heavy cream and whole milk over medium heat until warm but not boiling.
  • In a separate bowl, whisk together the sugar and egg yolks until pale and slightly thickened.
  • Slowly pour a small amount of the warm milk into the egg mixture, whisking constantly to temper the eggs.
  • Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly (about 5-7 minutes). Do not let it boil.
  • Remove from heat, stir in the vanilla extract, and strain through a fine-mesh sieve if needed.
  • Cover and chill in the refrigerator for at least 4 hours (or overnight).

Step 2: Make the Fudge Swirl

  • In a small saucepan over low heat, whisk together the cocoa powder, heavy cream, and sugar until smooth.
  • Add the butter and stir until fully melted.
  • Remove from heat and mix in the vanilla extract.
  • Let the fudge sauce cool completely before using.

Step 3: Churn the Ice Cream

  • Once the ice cream base is fully chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
  • When the ice cream reaches a soft-serve consistency, it’s ready for mix-ins.

Step 4: Add Mix-Ins and Fudge Swirl

  • Transfer half of the churned ice cream into a freezer-safe container.
  • Drizzle half of the fudge swirl over the ice cream and sprinkle some chopped peanut butter cups on top.
  • Repeat with the remaining ice cream, fudge swirl, and peanut butter cups.
  • Use a butter knife or spatula to gently swirl the fudge into the ice cream, being careful not to overmix.

Step 5: Freeze and Serve

  • Cover and freeze for at least 4-6 hours until firm.
  • Let the ice cream sit at room temperature for 5 minutes before scooping for the best texture.
  • Enjoy your homemade Moose Tracks ice cream!

Notes

  • No Ice Cream Maker? No problem! Whip 2 cups of heavy cream to stiff peaks, fold in 1 can of sweetened condensed milk and vanilla extract, then layer in the fudge and mix-ins before freezing.
  • Storage: Store in an airtight container in the freezer for up to 3 weeks.
  • Customizations: Swap peanut butter cups for chocolate-covered almonds, caramel swirls, or even cookie dough chunks.
  • Softer Ice Cream Tip: Add 1 tablespoon of vodka or corn syrup to the base before churning to keep the ice cream softer.
Keyword Moose Tracks Ice Cream