Homemade Moose Tracks Ice Cream (Printable)
Creamy vanilla base layered with fudge swirls and chocolate peanut butter cups for an indulgent frozen dessert.
# What You'll Need:
→ Ice Cream Base
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 1/4 teaspoon salt
05 - 1 tablespoon pure vanilla extract
→ Fudge Swirl
06 - 1/2 cup heavy cream
07 - 1/2 cup semisweet chocolate chips
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons light corn syrup
10 - Pinch of salt
→ Mix-ins
11 - 1 cup mini chocolate peanut butter cups, halved
# How to Make It:
01 - In a medium bowl, whisk together heavy cream, whole milk, sugar, salt, and vanilla extract until the sugar is completely dissolved.
02 - Pour the mixture into an ice cream maker and churn according to manufacturer's instructions, about 20-25 minutes, until thick and creamy.
03 - While the ice cream churns, combine cream, chocolate chips, butter, corn syrup, and salt in a small saucepan over low heat. Stir continuously until melted and smooth. Let cool to room temperature.
04 - Once the ice cream is churned, gently fold in the halved peanut butter cups until evenly distributed.
05 - Spoon one-third of the ice cream into a freezer-safe container. Drizzle with one-third of the fudge sauce. Repeat layers twice more with remaining ice cream and fudge. Gently swirl with a knife for a marbled effect.
06 - Cover and freeze for at least 6 hours, or until firm enough to scoop.
07 - Scoop into bowls or cones and serve immediately.
# Expert Hacks:
01 -
- The fudge ripple stays perfectly soft and spoonable straight from the freezer, never turning into those frustrating icy shards that happen with store bought versions
- Churning your own base creates an incredibly velvety texture that puts premium cartons to shame
02 -
- The fudge sauce must reach room temperature before layering or it will melt your ice cream into a soupy mess
- Never skip the corn syrup in the fudge ripple unless you want hard chocolate ribbons that shatter when you scoop
03 -
- Chill your ice cream base in the refrigerator for at least 4 hours before churning for even better texture
- Dark chocolate chips in the fudge swirl create an incredibly sophisticated version that adults will fight over