Moose Tracks Ice Cream Recipe (No Churn)
User Reviews
5
Moose Tracks Ice Cream Recipe (No Churn)
Description
Moose Tracks Ice Cream Recipe (No Churn) begins by whipping heavy cream to stiff peaks, then gently blending in sweetened condensed milk and vanilla for sweetness and creaminess. Peanut butter cup pieces fold into the base for crunchy chocolate-nutty texture. The batter is layered in a loaf pan with generous amounts of hot fudge sauce and magic shell fudge drizzled throughout and lightly swirled with a knife to create ribbons of chocolate.
Freezing overnight firms the ice cream into scoopable consistency. Timing can adjust softness: 1-2 hours for soft serve, 3-4 hours for edges firmed but center soft, and 6+ hours for fully scoopable. Variations include adding cocoa powder for chocolate flavor, brownie bits for texture, or marshmallows for rocky road style. The recipe encourages pressing plastic wrap on the surface before freezing to inhibit ice crystal formation.
This ice cream is easy to customize, offering a rich balance of creamy vanilla, salty peanut butter, and thick fudgy sweetness without needing specialized equipment. It can be sliced or scooped and stored well in the freezer for a homemade treat with classic Moose Tracks flavor.
Ingredients
- 2 cups heavy whipping cream I used organic
- 14 ounces sweetened condensed milk I like organic
- 1 1/2 teaspoons vanilla extract or vanilla bean paste
- 1/2 jar hot fudge sauce try and use one without corn syrup
- 1/2 bottle magic shell fudge
- ½ - 1 package peanut butter cups Cut into halves or quarters, mini
Instructions
- In a large mixing bowl, using a hand mixer with the whisk attachment whip the whipping cream until stiff peaks form, then slowly add sweetened condensed milk and vanilla. Whip until combined, about 45-60 seconds.
- Stir in desired amount of peanut butter cups into ice cream batter.
- Layer half the ice cream mixture base into a 9x5 loaf pan (lined with parchment or plastic wrap to make scooping or slicing easier).
- Pour on the desired amount of hot fudge mixture and add drizzle of Magic shell if desired.
- Add the rest of ice cream batter and add more Reese’s, hot fudge and magic shell, using a butter knife, gently swirl to combine. Freeze until firm, about 6 hours or overnight.
Notes
- Freeze times vary: 1-2 hours for soft serve; 3-4 hours edges firm, center soft; 6+ hours fully firm and scoopable.
- Press plastic wrap onto ice cream surface before freezing to reduce ice crystals and improve texture.
- Allergy alternative: substitute almond butter cups for peanut butter cups.
- Flavor variations include adding cocoa powder for chocolate, marshmallows for rocky road, caramel sauce for caramel moose tracks, or brownie pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 16 servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 292kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 67mg | 22% |
| Sodium | 64mg | 3% |
| Potassium | 194mg | 4% |
| Fiber | 0.004g | 0% |
| Sugar | 23g | 46% |
| Vitamin A | 806IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 144mg | 14% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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