Make this delicious homemade no church Moose Tracks Ice Cream recipe! Creamy, smooth vanilla ice cream with swirls of rich chocolate fudge and chopped peanut butter cups.
Check out all my other delicious and easy homemade, no churn ice cream!
MOOSE TRACKS ICE CREAM
Once you try this rich and flavorful homemade Moose Tracks ice cream recipe, you won’t be buying store-bought ice cream again! Rich and creamy vanilla ice cream base swirled with ribbons of chocolate fudge and loaded with chopped peanut butter cups. This popular Moose Tracks ice cream is quickly going to become a favorite. Perfect for summer nights, family treats, or having in the freezer when the cravings hit!
WHAT YOU NEED-
- Heavy Whipping Cream– The main ingredient for homemade, no church ice cream is the heavy whipping cream! The high fat content is what you need, you can NOT substitute for half and half or whole milk.
- Condensed Milk– Not only is condensed milk the main sweetener for this ice cream, but it also gives you the right ice cream texture. You can use regular or fat free condensed milk. Be sure you are using condensed milk NOT evaporated milk!
- Vanilla– The key flavor in your vanilla ice cream comes from vanilla bean paste! I highly recommend using vanilla bean paste for the ultimate flavors. If you cannot find vanilla bean paste, then you can use vanilla extract.
- Fudge– Moose tracks have swirls of rich chocolate fudge. You can use either homemade fudge or store-bought fudge. I love using Aldi chocolate fudge or Hershey’s chocolate fudge.
- Peanut Butter Cups– You can use either regular or mini peanut butter cups, just be sure to chop the cups into small pieces, so that every bite has some bits!
HOW TO MAKE MOOSE TRACKS ICE CREAM
Homemade ice cream is so easy to make, with just a couple of steps you can have it in the freezer!
- With a hand mixer or stand mixer, mix the heavy whipping cream until it becomes light, fluffy and stiff peaks form.
- Add in the vanilla and condensed milk and mix just until combined.
- Pour 1/3 of the ice cream mixture into a loaf pan or ice cream container. Drizzle with warm chocolate fudge all over the ice cream, then gently swirl. Then top with chopped peanut butter cups.
- Repeat the layers until all the ice cream mixture has been used. Top with more fudge swirls. And crushed Reese’s cups.
- Cover the surface with plastic wrap or parchment paper and freeze for 8–12 hours, or until firm.
- Let the moose tracks ice cream sit at room temperature for a few minutes before scooping and serving.
| Ice Cream Scoop Tip: For easier scooping, keep a cup of hot water nearby and dip your ice cream scoop in the water before and between scoops! |
QUESTIONS YOU MIGHT HAVE:
Moose tracks ice cream is a very popular ice cream flavor that consists of vanilla ice cream swirled with ribbons of chocolate fudge and packed with mini or chopped peanut butter cups.
I use THIS 2-quart ice cream container for this recipe, and it fills the entire container. Typically, a 2-quart ice cream container contains about 16 servings.
Once you try to find out how easy it is to make homemade ice cream, you will make it all the time, so I recommend investing in these ice cream containers! But no worries, you can also use a metal loaf pan!
When properly stored, this homemade no churn ice cream will stay good in the freezer for about 1-2 months!
If you want more peanut butter flavor, you can totally add both swirls of fudge and peanut butter!
Yes, if you love chocolate, you can totally swap for a chocolate ice cream base.
OTHER ICE CREAM FLAVORS TO TRY-
Summer calls for ice cream, check out my other delicious homemade ice cream recipes:
Moose Tracks Ice Cream Recipe
Equipment
Ingredients
- 3 cups heavy whipping cream
- 3/4 cup condensed milk
- 1 1/2 Tbsp vanilla bean paste or vanilla extract
- 1/2 cup chocolate hot fudge
- 1 cup mini Reese’s cups chopped
Instructions
- Add the heavy whipping cream to a deep mixing bowl. Using a hand mixer or stand mixer, beat at high speed for about 4-5 minutes, or until stiff peaks form and the cream is light and fluffy. (It should resemble whipped cream.)3 cups heavy whipping cream
- Add the condensed milk and vanilla paste to the whipped cream. Mix at low speed just until fully combined and smooth. (Taste the mixture and if you prefer a sweeter ice cream, mix in a little more condensed milk.)3/4 cup condensed milk, 1 1/2 Tbsp vanilla bean paste , or vanilla extract
- Pour about 1/3 of the vanilla ice cream mixture into an ice cream container, loaf pan, or metal bread pan.
- Add the chocolate fudge to a bowl and warm it for a couple of seconds. (Warming the fudge helps to drizzle and create ribbons.)1/2 cup chocolate hot fudge
- Drizzle some warm chocolate fudge over the ice cream. Using a butter knife or fork, gently swirl the fudge into the ice cream. (Avoid overmixing so you can still see ribbons of chocolate.)
- Sprinkle chopped Reese’s cups over the ice cream.1 cup mini Reese’s cups, chopped
- Repeat the layering process 2–3 more times until all the ice cream mixture has been used. Smooth the top layer with a spatula, then add a final drizzle of fudge and gently swirl.
- Sprinkle with a final layer of chopped peanut butter cups.
- Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to help prevent ice crystals and freezer burn, then cover tightly with a lid or foil.
- Freeze for at least 8-12 hours, or overnight, until the ice cream is fully firm and scoopable.
- When ready to serve, let the ice cream sit at room temperature for 4–5 minutes to soften slightly. Scoop into bowls or cones and enjoy. (For easier scooping, dip your ice cream scoop into hot water and wipe it dry before each scoop.)
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