Hey everyone, Jason Griffith here! There are few things as satisfying as a scoop of rich, creamy ice cream, especially when it’s loaded with all your favorite mix-ins. And today, we’re diving into a true classic that’s famous for its decadent layers: Homemade Moose Tracks Ice Cream. Imagine creamy vanilla ice cream swirled with ribbons of rich fudge and studded with delightful peanut butter cups. It’s pure bliss in every bite!

Why I Love This Recipe

What’s not to love about ice cream that’s packed with so many irresistible goodies? I am absolutely obsessed with Homemade Moose Tracks Ice Cream because it takes the simple joy of vanilla ice cream and elevates it to an entirely new level of decadence. The combination of the sweet, smooth vanilla base with the intense chocolatey fudge swirl and the salty-sweet bursts of peanut butter cups is a flavor symphony that’s truly addictive. It’s perfect for a summer dessert, a movie night treat, or just when you need a serious scoop of happiness. Plus, making it at home means you can control the quality of ingredients and load up on as many mix-ins as your heart desires!

The Legendary Moose Tracks Flavor

Moose Tracks is a popular flavor of ice cream originally developed by Denali Flavors, Inc. in the late 1990s. The signature combination typically features vanilla ice cream, a rich fudge swirl, and mini peanut butter cups. The name “Moose Tracks” evokes a whimsical, wilderness-inspired image, suggesting a delicious trail of flavors. It quickly became a beloved flavor across North America due to its unique and irresistible combination of sweet, salty, creamy, and chocolatey elements.

Making it at home allows you to capture that iconic taste with fresh, high-quality ingredients, giving you a superior, even more decadent version of this beloved classic. The key is creating a super creamy vanilla base that serves as the perfect backdrop for the bold fudge and peanut butter cup additions. It’s a flavor profile that speaks to pure indulgence and widespread appeal, making it a perfect candidate for a homemade treat.

Ingredients

Here’s what you’ll need to create this incredibly decadent Homemade Moose Tracks Ice Cream:

For the Vanilla Ice Cream Base (Custard-Style, for Ice Cream Maker):

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 5 large egg yolks

For the Fudge Swirl:

• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/4 cup milk (any kind)
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

For the Mix-ins:

• 1 1/2 cups mini peanut butter cups, chopped (if not already mini)

Swaps and Notes

• Ice Cream Base: This recipe uses a custard base, which results in the creamiest, richest ice cream. If you prefer a simpler, no-churn ice cream base, you can use 2 cups heavy cream (whipped to stiff peaks) gently folded with 1 (14-ounce) can of sweetened condensed milk and 1 teaspoon vanilla extract. Skip the eggs, milk, sugar, and the heating steps for the base.
• Milk/Cream: Whole milk and heavy cream are essential for the richness and texture of the ice cream base. Do not use lower-fat alternatives for the best results.
• Fudge Swirl: This homemade fudge sauce hardens nicely when chilled, creating that signature “crack” in the ice cream. You can substitute with a good quality store-bought hot fudge sauce, but ensure it’s one that thickens when cold.
• Peanut Butter Cups: Mini peanut butter cups are perfect, but if you only have full-size, simply chop them into smaller pieces. You can also vary the mix-ins with other chocolate candies or nuts if desired.
• Salt: A pinch of salt in both the ice cream base and the fudge swirl enhances all the sweet flavors.

Steps for the Recipe

Let’s churn (or no-churn!) up some Homemade Moose Tracks Ice Cream:

Part 1: Prepare the Vanilla Ice Cream Base (Custard Method – for Ice Cream Maker)

1. Warm Cream Mixture: In a medium saucepan, combine the heavy cream, whole milk, 3/4 cup granulated sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot and steaming, but not boiling.
2. Temper Egg Yolks: In a separate medium bowl, whisk the egg yolks until smooth. Slowly ladle about 1/2 cup of the hot cream mixture into the whisked egg yolks, whisking constantly to temper the yolks. This prevents them from scrambling.
3. Combine & Thicken: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream mixture. Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (it should reach about 175°F / 80°C). Do not boil.
4. Strain & Chill: Remove from heat and stir in the vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl (this removes any bits of cooked egg yolk and ensures a super smooth base). Cover the surface of the custard directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.

Part 2: Prepare the Fudge Swirl

1. In a small saucepan, combine cocoa powder, 1/2 cup granulated sugar, milk, and 1/4 cup unsalted butter. Heat over medium-low heat, whisking constantly, until the butter is melted, the sugar is dissolved, and the mixture is smooth and slightly thickened (about 5-7 minutes).
2. Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt. Let cool completely to room temperature before using.

Part 3: Churn & Assemble (for Ice Cream Maker)

1. Churn Ice Cream: Once the custard base is thoroughly chilled, pour it into your ice cream maker bowl. Churn according to the manufacturer’s instructions (typically 20-30 minutes), until it reaches the consistency of soft-serve ice cream.
2. Layer & Swirl: Transfer about one-third of the soft ice cream to a freezer-safe container (a loaf pan works well). Drizzle with about one-third of the cooled fudge swirl. Sprinkle with about one-third of the chopped mini peanut butter cups. Gently swirl with a knife or spoon to create ribbons. Repeat these layers with the remaining ice cream, fudge swirl, and peanut butter cups.
3. Freeze: Cover the container tightly with plastic wrap or a lid. Freeze for at least 4-6 hours, or until firm, before serving.

Alternative: No-Churn Method

1. Whip Cream: In a large, chilled bowl, beat 2 cups of heavy cream with an electric mixer on high speed until stiff peaks form.
2. Combine Base: In a separate bowl, combine 1 (14-ounce) can sweetened condensed milk and 1 teaspoon vanilla extract.
3. Fold: Gently fold the whipped cream into the sweetened condensed milk mixture until no streaks remain.
4. Layer & Swirl: Proceed with Step 2 (Layer & Swirl) from the “Churn & Assemble” section, layering with the homemade or store-bought fudge swirl and chopped peanut butter cups.
5. Freeze: Freeze for at least 6 hours, or until firm.

Tips for Success

• Chill Everything: For best results, ensure your ice cream base is very cold before churning. If using an ice cream maker, make sure its bowl has been thoroughly frozen (usually 12-24 hours).
• Quality Ingredients: Since ice cream has few ingredients, the quality of your dairy and vanilla really shines through.
• Don’t Over-Churn: Churn only until the soft-serve consistency. The ice cream will firm up further in the freezer.
• Gentle Swirling: When layering, swirl gently. Over-swirling will fully mix the fudge rather than creating distinct ribbons.
• Fudge Temperature: Ensure your fudge swirl is completely cool, but still pourable, when adding it to the ice cream.
• Patience is Key: The final freezing time is crucial for developing the perfect scoopable consistency.

Serving Suggestions and Pairings

Homemade Moose Tracks Ice Cream is a decadent treat on its own, but it can be even more special:

• Simple Scoop: Enjoy a generous scoop (or two!) in a bowl or cone.
• Extra Toppings: Garnish with extra mini peanut butter cups, a drizzle of chocolate syrup, or whipped cream.
• Brownie A La Mode: Serve a scoop over a warm The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot) or Chocolate Chip Cookie Dough Brownie Bombs.
• Ice Cream Cake: Use it as a layer in a homemade ice cream cake, perhaps inspired by my This Easy Ice Cream Sandwich Cake Is My Favorite No-Bake Summer Dessert.
• Beverage Pairings: A simple glass of cold milk, or for adults, a coffee liqueur.

Storage and Leftover Tips

Homemade ice cream is best enjoyed within a week for optimal texture.

• Storage: Store Homemade Moose Tracks Ice Cream in an airtight freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before putting the lid on to help prevent ice crystals from forming. It will last in the freezer for up to 2-3 weeks, though best consumed within the first week.
• Scooping: If the ice cream is too hard, let it sit on the counter for 5-10 minutes before scooping to soften slightly.

More Recipes You Will Love

If you enjoyed creating this decadent frozen treat, you might also like these other sweet indulgences:

• For another whimsical dessert, try How This Unicorn Poke Cake Became My Favorite Party Trick.
• If you love rich, chocolatey mint, my This Grasshopper Pie Is My Favorite No-Bake Dessert with a Mint Chocolate Twist is a must-try.
• And for a truly easy and fun summer dessert, don’t miss This Easy Ice Cream Sandwich Cake Is My Favorite No-Bake Summer Dessert.

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Final Thoughts

Homemade Moose Tracks Ice Cream is a decadent delight that brings all the joy of a classic ice cream parlor right to your kitchen. The creamy vanilla, rich fudge, and abundant peanut butter cups make every spoonful an absolute treat. Whether you use an ice cream maker or opt for the no-churn method, the result is pure, frozen bliss.

I hope you give this incredible recipe a try and scoop yourself some serious happiness! Let me know in the comments below if this becomes your new favorite homemade ice cream, or what other flavors you love to create. I always love hearing from you! Happy churning (or no-churning)!