Print

Moose Tracks Ice Cream Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 82 reviews

This homemade Moose Tracks Ice Cream recipe combines creamy vanilla ice cream with rich hot fudge sauce and chopped mini Reese’s peanut butter cups for a decadent treat. It uses a custard base made by tempering egg yolks and cooking with milk and sugar, churned to a smooth texture before folding in the fudge and candies. Perfect for ice cream lovers who enjoy classic flavors and luscious mix-ins.

Ingredients

Ice Cream Base

  • 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

Mix-ins

  • 7.6 oz. extra mini Reese’s peanut butter cups, halved
  • 1 cup hot fudge sauce (see below)

Hot Fudge Sauce

  • 1/2 cup butter
  • 7 oz chopped chocolate (semisweet or dark)
  • 1 cup granulated sugar
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Make hot fudge sauce: In a saucepan, melt 1/2 cup butter over medium heat. Add 7 ounces of chopped chocolate and stir until fully melted. Stir in 1 cup granulated sugar and 1 cup evaporated milk, then simmer on low for 5 minutes, stirring frequently. Remove from heat and mix in 1 teaspoon vanilla extract and a pinch of salt. Pour into a 16-ounce jar and allow to cool completely before using.
  2. Temper the eggs: Whisk 4 large egg yolks with 1/4 cup of the sugar in a small bowl. Heat 2 cups whole milk in a saucepan over medium heat to 165°F (do not boil). Gradually pour 1/2 cup of the hot milk into the egg mixture, whisking constantly to avoid curdling. Slowly add the remaining milk, continuing to whisk.
  3. Cook custard base: Pour the tempered egg mixture back into the saucepan. Add the remaining 3/4 cup sugar and cook over medium heat, stirring constantly, until the mixture thickens slightly and reaches 165°F again, coating the back of a spoon. Remove from heat and strain through a fine mesh sieve or cheesecloth to ensure smoothness.
  4. Combine ice cream base: In a large bowl, whisk the custard base with 2 cups heavy cream, 1-2 tablespoons vanilla extract, and a pinch of salt until fully combined.
  5. Chill the mixture: Cover and refrigerate the ice cream base until very cold, at least 3-4 hours or overnight. You may place it in the freezer for a short time if in a hurry, ensuring it doesn’t freeze solid.
  6. Prepare mix-ins: Slice the extra mini Reese’s peanut butter cups in half carefully with a knife.
  7. Churn the ice cream: Pour the chilled ice cream base into a 2-quart ice cream churner (such as a KitchenAid ice cream bowl attachment) while it is running. Churn for 20-30 minutes until the ice cream thickens and the machine slows down.
  8. Layer mix-ins: Transfer half of the churned ice cream to an airtight container. Add 1/2 cup of the cooled hot fudge sauce and half of the halved Reese’s cups. Gently swirl and fold together. Repeat layering with the remaining ice cream, fudge sauce, and peanut butter cups. Fold gently once more.
  9. Freeze to set: Seal the container and freeze for several hours until firm enough to scoop, as freshly churned ice cream will be soft.
  10. Serve: Scoop Moose Tracks ice cream into bowls, waffle cones, or sandwich between cookies. Optionally, drizzle with extra hot fudge sauce or magic shell for a crispy topping.

Notes

  • Make hot fudge sauce ahead of time and cool completely; it stores well refrigerated for days.
  • Use unwrapped extra mini Reese’s cups for ease of cutting; alternatively, unwrap mini cups and cut into smaller pieces.
  • Store finished Moose Tracks ice cream in an airtight container at -20°F (-29°C) or colder to prevent freezer burn and preserve texture.
  • Ice cream churn times may vary depending on machine; watch for a thickened consistency and slowing motor.
  • For smoother ice cream, always strain the custard base to remove any cooked egg bits.

Find it online: https://deliciousyum.com/moose-tracks-ice-cream-recipe/