Moose Tracks Ice Cream Recipe
Moose Tracks Ice Cream is a rich and creamy vanilla ice cream swirled with thick fudge and loaded with peanut butter cups for the perfect balance of sweetness and texture. This indulgent ice cream is one your whole family will love!
Moose Tracks Ice Cream
Ice cream is an all-year-round thing here – not just for summertime! So get your churners out and make this delicious recipe stat! We’re constantly trying new recipes and while I do have some personal favorites, I love experimenting with any kind of custard concoction.
Guess what? I have a post including ALL of my 2-quart recipes. You can use any type of ice cream machine and adjust quantities if needed.. See all of our KitchenAid Ice Cream Recipes and choose your favorites!
Have you tried our Cookie Monster Ice Cream, Cinnamon Ice Cream, or Chocolate Fudge Brownie Ice Cream yet?
Why This Recipe Works:
- SIMPLE TO MAKE – If you’ve tried some of my ice cream recipes, this one is not much different. You’ll need to use an electric churner (or KitchenAid in this case) and make hot fudge sauce if time allows. If you’d rather purchase hot fudge at the store, that’s fine too. (But my homemade fudge sauce is incredibly easy and makes two cups!)
- FRENCH STYLE – This French-style ice cream means that it has a custard base which includes egg yolks. The eggs do need to be tempered for safety, but the process makes for the creamiest, softest texture. In my opinion, it’s a must!
- CREAMY AND CHUNKY – The texture of this Moose Tracks recipe is creamy (from the vanilla custard base) and chunky from the bits of fudge sauce and peanut butter cups. The perfect texture and mouth feel!
What You’ll Need:
All of these simple ingredients are easily found at your local grocery store.
- Whole Milk
- Large Egg Yolks
- Granulated Sugar
- Heavy Cream
- Vanilla Extract
- Pinch of kosher salt
- Hot Fudge Sauce – homemade hot fudge sauce (really easy to make!) or store-bought is fine
- Reese’s Peanut Butter Cups – use the “extra mini” peanut butter cups or adjust accordingly
How to make Moose Tracks Ice Cream:
Step 1
Make hot fudge sauce. In a saucepan, melt butter. Then add chopped chocolate and stir until the chocolate melts. Add the granulated sugar and evaporated milk and simmer for five minutes on low. Remove from heat and add vanilla extract and a pinch of salt. Pour into a 16-ounce mason jar.
NOTE: You’ll want to make the hot fudge sauce ahead of time to allow it to fully cool. You can do this a day or so in advance as the fudge sauce stores well. This recipe makes two cups and you’ll need only one cup for the Moose Tracks recipe. Use the remainder for all of your ice cream parties or drizzle it on cakes and brownies!
Step 2
Temper the eggs. Use a whisk to combine the egg yolks and 1/4 cup of the sugar in a small bowl. Meanwhile, add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees F. Do not boil.
When the milk reaches the correct temperature, pour 1/2 cup at a time into the eggs/sugar mixture – whisking constantly and quickly. Then pour the egg mixture back into the pan, add the remaining sugar, and bring it back to a temp of 165 degrees (stirring often). The mixture should be thick and easily coat the back of a spoon. Remove from heat to cool slightly.
Step 3
Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Step 4
Combine ice cream base. In a large bowl or 8-cup measuring bowl, combine the tempered eggs mixture, heavy cream, vanilla extract, and a pinch of salt. Whisk until well combined.
Step 5
Chill. Place the liquid ice cream mixture in your refrigerator for several hours or until VERY COLD. I often place in the freezer for a bit if I’m in a hurry. You can also chill overnight if time allows.
Step 6
Slice the Reese’s peanut butter cups in half. Use a knife to slice the mini Reese’s peanut butter cups in half.
NOTE: These Reese’s cups are the ones that come unwrapped. They’re “extra” mini and just need to be halved. However, you could use the mini ones that have wrappers. Just unwrap and slice in approximately six pieces.
Step 7
Churn ice cream base. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled vanilla ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. This will take anywhere between 20-30 minutes.
Step 8
Transfer ice cream to an airtight container. After the ice cream is churned, add half of the base to the container (We occasionally use a pan for photography purposes.) and add 1/2 cup of hot fudge sauce and half of the Reese’s peanut butter cups. Stir gently. Then add the remaining vanilla ice cream base, another 1/2 cup of the hot fudge sauce, and the remaining peanut butter cups. Stir gently again.
Step 9
Freeze. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.
Step 10
Serve ice cream. Serve Moose Tracks ice cream in serving bowls, waffle cones, or between two cookies. You can add extra hot fudge or peanut butter cups, if desired. (And you may want to drizzle servings with some magic shell to get it extra crispy on top.)
Moose Tracks ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.
Tips for using a KitchenAid ice cream attachment:
- Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
- Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
- Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
- Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
- Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.
Recipe FAQs:
You can substitute peanut butter chips or chopped peanut butter cookies in a pinch.
Add the fudge in layers after churning the ice cream, then gently swirl it in with a knife or spatula before freezing.
French-style ice cream uses a custard base with egg yolks, making it richer, creamier, and smoother but requiring cooking. Philadelphia-style ice cream skips the eggs, resulting in a lighter, quicker-to-make treat with a cleaner flavor but a firmer texture.
While an ice cream maker provides the best texture, you can use a no-churn method by folding whipped cream into sweetened condensed milk and freezing.
Other Delicious Ice Cream Recipes:
Kitchen Tools Used: (affiliate links)
I used these mini Reese’s peanut butter cups too.
xoxo ~Sue
Moose Tracks Ice Cream Recipe
Ingredients
- 2 cups whole milk
- 4 large egg yolks
- 1 cup granulated sugar
- 2 cups heavy cream
- 1-2 Tablespoons vanilla extract
- a pinch of salt
- 7.6 oz. extra mini Reeses peanut butter cups – I used the mini peanut butter cups but any will work
- 1 cup hot fudge sauce – homemade fudge sauce or store-bought
Instructions
- **SEE BLOG POST for step-by-step photos and tips on how to use a KitchenAid ice cream bowl attachment. Remember you can use any churner and adjust the quantities as needed.
- Make hot fudge sauce. In a saucepan, melt butter. Then add chopped chocolate and stir until the chocolate melts. Add the granulated sugar and evaporated milk and simmer for five minutes on low. Remove from heat and add vanilla extract and a pinch of salt. Pour into a 16-ounce mason jar.
- Temper the eggs. Use a whisk to combine the egg yolks and 1/4 cup of the sugar in a small bowl. Meanwhile, add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees F. Do not boil.When the milk reaches the correct temperature, pour 1/2 cup at a time into the eggs/sugar mixture – whisking constantly and quickly. Then pour the egg mixture back into the pan, add the remaining sugar, and bring it back to a temp of 165 degrees (stirring often). The mixture should be thick and easily coat the back of a spoon. Remove from heat to cool slightly.
- Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
- Combine ice cream base. In a large bowl or 8-cup measuring bowl, combine the tempered eggs mixture, heavy cream, vanilla extract, and a pinch of salt. Whisk until well combined.
- Chill. Place the liquid ice cream mixture in your refrigerator for several hours or until VERY COLD. I often place in the freezer for a bit if I'm in a hurry. You can also chill overnight if time allows.
- Slice the Reese's peanut butter cups in half. Use a knife to slice the mini Reese's peanut butter cups in half.
- Churn ice cream base. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled vanilla ice cream mixture into the bowl attachment while it's running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. This will take anywhere between 20-30 minutes.
- Transfer ice cream to an airtight container. After the ice cream is churned, add half of the base to the container (We occasionally use a pan for photography purposes.) and add 1/2 cup of hot fudge sauce and half of the Reese's peanut butter cups. Stir gently. Then add the remaining vanilla ice cream base, another 1/2 cup of the hot fudge sauce, and the remaining peanut butter cups. Stir gently again.
- Freeze. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.
- Serve ice cream. Serve Moose Tracks ice cream in serving bowls, waffle cones, or between two cookies. You can add extra hot fudge or peanut butter cups, if desired. (And you may want to drizzle servings with some magic shell to get it extra crispy on top.)
Notes
- You’ll want to make the hot fudge sauce ahead of time to allow it to fully cool. You can do this a day or so in advance as the fudge sauce stores well. This recipe makes two cups and you’ll need only one cup for the Moose Tracks recipe. Use the remainder for all of your ice cream parties or drizzle it on cakes and brownies!
-
The Reese’s cups used are the ones that come unwrapped. They’re “extra” mini and just need to be halved. However, you could use the mini ones that have wrappers. Just unwrap and slice in approximately six pieces.
- Moose Tracks ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.