Moose Tracks Ice Cream (Print Version)

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

# Directions:

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 for 20–25 minutes until thick and creamy consistency is achieved.
03 - While 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. Allow to cool to room temperature.
04 - Gently fold the halved peanut butter cups into the churned ice cream 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 the layering process twice more with remaining ice cream and fudge sauce. Swirl gently with a knife to create a marbled effect.
06 - Cover the container and freeze for at least 6 hours or until the ice cream reaches firm consistency.
07 - Scoop into bowls or cones and serve immediately.

# Expert Tips:

01 -
  • The fudge stays perfectly soft and swirlable straight from the freezer, thanks to a tiny trick with corn syrup
  • You control exactly how many peanut butter cups make it in versus how many get sampled during prep
02 -
  • The fudge sauce must cool completely or it will melt your churned ice cream into soup when you layer them
  • Use a container with a tight lid—this ice cream absorbs freezer odors faster than anything else I make
03 -
  • Chill your ice cream base in the refrigerator for at least 4 hours before churning—it freezes faster and develops smaller ice crystals for a smoother texture
  • The easiest way to halve the peanut butter cups is to use a sharp knife and press straight down without sawing back and forth

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