Homemade Moose Tracks Ice Cream (Printable)
Creamy vanilla ice cream with fudge swirls and chocolate peanut butter cups
# 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 Steps:
01 - Whisk together heavy cream, whole milk, sugar, salt, and vanilla extract in a medium bowl until sugar is completely dissolved.
02 - Pour mixture into ice cream maker and churn according to manufacturer instructions for 20-25 minutes until thick and creamy consistency is achieved.
03 - Combine cream, chocolate chips, butter, corn syrup, and salt in a small saucepan over low heat. Stir continuously until melted and smooth. Allow to cool to room temperature.
04 - Gently fold halved peanut butter cups into churned ice cream until evenly distributed.
05 - Spoon one-third of ice cream into freezer-safe container. Drizzle with one-third of fudge sauce. Repeat layering process twice more with remaining ice cream and fudge. Swirl gently with knife to create marbled effect.
06 - Cover container and freeze for minimum 6 hours or until firm texture is achieved.
07 - Scoop into bowls or cones and serve immediately.
# Expert Advice:
01 -
- The fudge ripple creates those gorgeous ribbons that make store-bought ice cream seem completely inadequate
- Something deeply satisfying happens when you fold in those miniature peanut butter cups at just the right moment
02 -
- Warm fudge sauce will melt your ice cream into a soupy mess, so let it reach room temperature before layering
- Do not over-swirl the fudge or you will end up with chocolate ice cream instead of distinct ribbons
03 -
- Chill your ice cream canister in the freezer for 24 hours before making this recipe
- The fudge sauce keeps in the refrigerator for two weeks and is incredible on vanilla pudding