Homemade Moose Tracks Ice Cream with Peanut Butter Cups
Moose tracks is a vanilla ice cream rippled with chocolate fudge and studded with little peanut butter cups. This simple no-cook base churns up smooth and creamy, and the mix-ins go in at the end so they stay chunky. It is a fun summer treat for sundaes and cones.
Preparation Steps
Freeze the bowl of your ice cream maker according to the manufacturer's directions, usually for at least 24 hours.
Whisk the cream, milk, sugar and vanilla in a large bowl until the sugar has fully dissolved. For the best texture, chill the mixture for 1 hour.
Pour the base into the ice cream maker and churn until it is thick and looks like soft-serve, usually 20 to 25 minutes.
Spoon the ice cream into a bowl and gently fold in the chopped peanut butter cups and chocolate chunks.
Transfer about a third of the ice cream to a freezer-safe container, drizzle with some of the fudge sauce, and repeat the layers. Run a spatula through once or twice to swirl, without overmixing.
Smooth the top, press a piece of parchment or plastic wrap on the surface and cover with a lid. Freeze for at least 4 hours, or overnight, until firm.
Let it sit at room temperature for 5 minutes before scooping.
Tips & Variations
- Chill the fudge sauce before swirling it in so it forms distinct ribbons instead of melting into the ice cream.
- Swap the peanut butter cups for chopped cookies, brownies or toasted nuts.
- Keep the ice cream tightly covered in the freezer and enjoy it within 2 weeks for the best texture.
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