Homemade Moose Tracks Ice Cream (Printable)
Creamy vanilla base swirled with decadent fudge and chocolate peanut butter cups for a rich 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 Prepare:
01 - Whisk together heavy cream, whole milk, granulated sugar, salt, and vanilla extract in a medium bowl until sugar completely dissolves.
02 - Pour mixture into ice cream maker and churn following manufacturer's instructions for 20-25 minutes until mixture reaches thick, creamy consistency.
03 - Combine cream, semisweet chocolate chips, butter, corn syrup, and salt in small saucepan over low heat. Stir constantly until melted and smooth. Allow to cool to room temperature while ice cream churns.
04 - Transfer churned ice cream to large bowl. Gently fold halved mini chocolate peanut butter cups into ice cream using spatula until evenly distributed.
05 - Spoon one-third of ice cream into freezer-safe container. Drizzle with one-third of cooled fudge sauce. Repeat layering twice with remaining ice cream and fudge. Gently run knife through layers to create marbled swirl pattern.
06 - Cover container tightly and freeze for minimum 6 hours until ice cream reaches firm, scoopable consistency.
07 - Scoop frozen ice cream into bowls or cones. Serve immediately while frozen.
# Expert Advice:
01 -
- The fudge ripple creates those gorgeous ribbons that make every spoon feel like a discovery
- Churning your own ice cream gives you that perfect creamy texture store bought versions can never quite achieve
02 -
- The fudge sauce must cool completely before swirling or it will melt your ice cream into a soupy mess
- Room temperature ingredients incorporate so much better than cold ones straight from the fridge
03 -
- Chill your ice cream container in the freezer for at least thirty minutes before adding your churned mixture
- The fudge sauce can be made up to a week ahead and stored in the refrigerator