Here’s a recipe for Homemade Moose Tracks Ice Cream! This creamy, no-churn ice cream is packed with swirls of fudge and chunks of peanut butter cups, just like the classic favorite. It’s easy to make and requires no ice cream maker!
Ingredients:
For the Ice Cream Base:
- 2 cups (480ml) heavy cream, cold
- 1 can (14 oz/397g) sweetened condensed milk
- 1 teaspoon vanilla extract
For the Mix-Ins:
- 1/2 cup (120ml) hot fudge sauce (store-bought or homemade), slightly cooled
- 1 cup (150g) mini peanut butter cups, chopped (or use regular peanut butter cups cut into small pieces)
Instructions:
Make the Ice Cream Base:
- Whip the cream: In a large bowl, beat the cold heavy cream with a hand mixer or stand mixer until stiff peaks form. Be careful not to overmix.
- Add sweetened condensed milk: In a separate bowl, whisk the sweetened condensed milk and vanilla extract until smooth. Gently fold this mixture into the whipped cream until fully combined.
Add the Mix-Ins:
- Layer the ice cream: In a loaf pan or airtight container, spread half of the ice cream base evenly. Drizzle half of the hot fudge sauce over the top and sprinkle with half of the chopped peanut butter cups. Use a knife or spatula to gently swirl the fudge into the ice cream.
- Repeat the layers: Add the remaining ice cream base, followed by the rest of the hot fudge sauce and peanut butter cups. Swirl gently again.
Freeze:
- Cover the container with a lid or plastic wrap and freeze for at least 6 hours, or until firm.
Tips:
- For a richer flavor, use homemade hot fudge sauce. Simply melt 1/2 cup chocolate chips with 1/4 cup heavy cream and a pinch of salt.
- If you prefer a smoother texture, let the ice cream sit at room temperature for 5–10 minutes before scooping.
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Enjoy your homemade Moose Tracks Ice Cream!
