This homemade moose tracks ice cream recipe is perfect for all the chocolate peanut butter lovers out there. Vanilla ice cream is swirled with plenty of hot fudge sauce and loaded with chopped peanut butter cups. Candy lovers rejoice – this ice cream was made for you!
Today’s post is brought to you by my wonderful west coast friend Heather from Farmgirl Gourmet. Heather and I “met” on Twitter and have not stopped talking since! I’m pretty sure she made this ice cream with me in mind… fudge and peanut butter cups? Yes, please!
What’s in Moose Tracks Ice Cream?
Moose tracks ice cream is vanilla ice cream with fudge ripples and peanut butter cups mixed throughout.
This moose tracks recipe is super easy to make at home with your ice cream maker. Not only is making your own ice cream healthier than buying it in the store, it also allows you to be creative. This vanilla bean base is so versatile that you can add whatever you’d like to it and it will flip your skirt!
Homemade Moose Tracks Ice Cream Ingredients
- Half & half
- Sugar
- Eggs
- Heavy cream
- Vanilla bean or vanilla bean paste – Adds that amazing homemade vanilla flavor.
- Fudge sauce – Make this hot fudge sauce or use a store-bought sauce of your choice.
- Mini peanut butter cups – Or get creative with this ice cream recipe and add in any candy you like!
How to Make It
Start by combining the half & half and sugar in a saucepan over medium heat. When it begins to simmer, remove from the heat.
Next, temper the eggs by slowly whisking in the warm half & half mixture a little at a time. Make sure to whisk quickly or the eggs will scramble.
Pour the egg and milk mixture back into the saucepan and stir in the heavy cream.
Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the cream mixture and toss in the vanilla bean pod. Cook over medium-low heat until the cream coats the back of a metal spoon.
Pour into a medium sized bowl and cover with plastic wrap. Make sure the plastic wrap is touching the surface of the cream or a skin will form. Refrigerate for 2-3 hours or overnight.
Once it’s thoroughly chilled, remove the vanilla bean pod and pour the mixture into an ice cream maker. Prepare ice cream according to the manufacturer’s instructions.
When the moose track ice cream is frozen, drizzle in the fudge sauce with the ice cream maker running. Add the peanut butter cups and let it churn a few times to incorporate.
Remove the ice cream to a glass loaf pan and place in the freezer to continue to harden, or serve immediately.
Looking for more delicious ice cream recipes? Try my Raspberry Chocolate Chip Ice Cream, Apple Butter Gingersnap Ice Cream, No Churn Cherry Amaretto Ice Cream, Peanut Butter Oreo Ice Cream or my Bourbon Vanilla Ice Cream.
Also, be sure to try out some of my blogger friends delicious ice cream recipes: strawberry shortcake ice cream sandwiches, Irish whiskey ice cream with salted caramel or this easy blackberry ice cream.
You can also find Heather on Facebook, Twitter and Pinterest!
Homemade Moose Tracks Ice Cream
Ingredients
- 1-1/2 cups half & half
- 1 cup sugar
- 2 eggs beaten
- 1 cup heavy cream
- 1 vanilla bean or 2 teaspoons vanilla bean paste
- 1/3 cup fudge sauce of choice
- 1/2 cup mini peanut butter cups
Instructions
- In a saucepan over medium-low heat, stir together the half & half and sugar. When it begins to simmer, remove from the heat.
- Whisk the eggs in a medium bowl. Temper the eggs by slowly whisking in half of the warm half & half mixture. Make sure to whisk quickly or the eggs will scramble. Add the remaining milk mixture and whisk to combine.
- Pour the egg & milk mixture back into the saucepan and stir in the heavy cream.
- Split the vanilla bean lengthwise and scrape out the seeds and add to the cream mixture and toss in the vanilla bean pod.
- Cook over medium-low heat until the cream coats the back of a metal spoon.
- Pour into a medium sized bowl and cover with plastic wrap. Make sure the plastic wrap is touching the surface of the cream or a skin will form.
- Refrigerate for 2-3 hours or overnight.
- Remove the vanilla bean and pour mixture into an ice cream maker and freeze according to the manufacturer's instructions.
- When the ice cream is frozen, drizzle in the fudge sauce with the ice cream maker running. Add the peanut butter cups and let it churn a few times to incorporate.
- Remove the ice cream to a glass loaf pan and place in the freezer to continue to harden, or serve immediately.