Homemade Moose Tracks Ice Cream

Description:
Creamy vanilla ice cream swirled with rich chocolate fudge and loaded with mini peanut butter cups. This homemade version of the famous Moose Tracks flavor delivers sweet, salty, and chocolatey bites in every spoonful.

Origin:
Moose Tracks was created in Michigan in the 1980s by Denali Flavors. It quickly became a beloved flavor across the U.S. thanks to its rich combination of vanilla ice cream, fudge, and peanut butter cups. This homemade version stays true to the original while allowing for custom twists.

Ingredients Quantity:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tablespoon vanilla extract
Pinch of salt
1 cup mini peanut butter cups, chopped if large
½ cup semi-sweet chocolate chips
¼ cup heavy cream (for fudge)
1 tablespoon butter
1 teaspoon corn syrup (optional, for smoothness and shine)

Ingredients Optional:
1 tablespoon creamy peanut butter (swirled in)
½ teaspoon espresso powder (added to fudge for depth)
½ cup crushed chocolate cookies (for extra texture)

Instruction:
In a mixing bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar dissolves. Chill the base in the refrigerator for at least 2 hours, preferably overnight.

To make the fudge swirl, melt chocolate chips, heavy cream, and butter in a small saucepan over low heat. Stir constantly until smooth. Stir in corn syrup if using. Let cool slightly to thicken but not solidify.

Churn the chilled ice cream base in an ice cream maker according to the manufacturer’s instructions, usually 20 to 25 minutes, until it reaches soft-serve consistency. During the last 2–3 minutes of churning, add the mini peanut butter cups.

Transfer half the churned ice cream to a freezer-safe container. Spoon several ribbons of fudge over the surface. Repeat with the remaining ice cream and more fudge. Use a knife or skewer to gently swirl the fudge into the ice cream.

Cover and freeze for at least 4 hours or until firm.

Tips for Success:
Chill your ice cream base thoroughly before churning for a smoother texture. Let the fudge cool but not harden before swirling. Use mini peanut butter cups straight from the fridge to prevent melting in the churner. Layer the fudge rather than mixing it in all at once for better swirls.

Recommendation:
Serve scooped into waffle cones, or top with hot fudge and whipped cream for a deluxe sundae. This also works beautifully sandwiched between chocolate cookies.

Nutrition (Per ½ cup serving, approximately):
Calories: 340
Fat: 22g
Carbohydrates: 30g
Sugar: 26g
Protein: 4g
Sodium: 90mg

Would you like a no-churn version of this recipe that doesn’t require an ice cream maker?