Learn to make a homemade version of the iconic Moose Tracks ice cream
If you love chocolate and peanut butter, this is the ice cream for you! This version of homemade moose tracks ice cream is made with chocolate ice cream, ganache, and chopped up Reese's peanut butter cups. This is the ultimate summer dessert recipe that's sure to keep you cool.
Has there ever been a more iconic combination than chocolate and peanut butter? As a lover of both of these flavors, this has to be one of my personal favorite combinations.
When I started my all things ice cream series, I knew I had to create a chocolate and peanut butter inspired ice cream. This recipe is a riff off of Moose Tracks. It's the perfect homemade version that you're going to love.
Make sure to check out the other recipes in this series including ice cream recipes for birthday cake, black cherry, and the classic vanilla custard. And don't forget to try another delicious summer frozen treat - orange limoncello sorbet.
What You'll Learn In This Recipe
One of my goals in this series is to teach you more about the science behind ice cream. In this recipe you'll learn:
- The ingredient that makes ice cream super creamy, rich, and smooth
- How to properly store your ice cream (so it doesn't get icy)
- What's the best at home ice cream maker
What Is Moose Tracks Ice Cream?
The original Moose Tracks ice cream (the one you typically buy at the store) is made with vanilla ice cream. It also has fudge swirls and mini peanut butter cups sprinkled in throughout.
This recipe, while sticking to many of the same ideas as the original moose tracks, has a few twists. This homemade version has chocolate ice cream (because we always need more chocolate). In addition, we use ganache instead of fudge. Very similar, but made slightly different.
Milk/Heavy Whipping Cream: These are the ingredients that make ice cream, ice cream. Butterfat, as milk and cream are called, add fat. Fat plays a huge role in the texture of the ice cream.
The key in any good ice cream recipe is having just the right amount of fat to get a creamy, smooth ice cream mouthfeel. Too little butterfat and you'll make sherbet or sorbet. Too much butterfat and it will leave your mouth feeling greasy.
Don't worry, this recipe has just the right amount of each! Just make sure you don't try to make any substitutions.
Egg Yolks: All French-style custard based ice creams have eggs. That's what contributes to the rich flavor. The thing about adding eggs to your ice cream base is that they need to be heated to kill any potentially harmful bacteria. This process is called 'tempering' and it's a way to slowly and carefully heat the eggs without scrambling them.
Granulated Sugar: Ice cream always needs sugar to add sweetness. While there are many different types of sugar that can be used in ice cream, this recipe uses granulated sugar. The sugar also helps lower the freezing point of the water. This helps prevent the entire ice cream base from completely freezing up.
Reese's/Ganache: Of course we need our mix-ins because that's what makes the iconic Moose tracks ice cream. The ganache is homemade (don't worry the recipe is super simple).
Tools & Equipment
The main piece of equipment you'll need is an ice cream maker. There are many different ice cream machines on the market, but here are my top three choices:
Cuisinart: This machine is really affordable (under $100) and is great for space efficiency. In addition, it's simple to use and would be a great machine for ice cream novices.
KitchenAid: A great option if you already have a KitchenAid mixer and don't want to add another small appliance to your collection. Because of the high speed of the mixer, it makes really fluffy ice cream.
Whynter: This is the most expensive machine, but offers the best quality. The best part about this machine is that you can make multiple batches back to back because there is no pre-freezing of the bowl (like for the other two machines).
For a full review on each ice cream maker, check out this post.
Recipe Frequently Asked Questions
Of course! You can use this recipe for the chocolate ice cream base and add in any additional mix-ins you want.
Nope! This recipe requires an ice cream machine. However, there are many no-churn ice cream recipes out there if you don't have an ice cream maker. Just not this one 🙂
If you want to buy an ice cream maker, it's a great investment. Check out this post for all my recommendations.
If there aren't too many bits, yes. You should be able to save this. Just make sure you strain the mixture through a fine mesh strainer and discard all the bits. It takes some time to learn how to properly temper eggs.
Use a long, plastic Tupperware, and store the ice cream in the back of the freezer (not the door). Never keep the ice cream out of the freezer for too long. Heating up the ice cream can cause the ice crystals to melt, leading to icy ice cream.
More Ice Cream Recipes
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Moose Tracks Ice Cream
For the ganache
- 4 ounces bittersweet chocolate finely chopped
- ¼ cup heavy whipping cream
For the Ice Cream
- 1 ½ cups whole milk
- 2 ½ cups heavy whipping cream
- 1 tablespoon vanilla extract
- 6 large egg yolks
- 1 ¼ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ⅔ cup Reese's cups roughly chopped
For the ganache
- Place finely chopped chocolate in a small bowl. Set aside.
- Add heavy cream to a small sauce pan. Bring to a simmer over medium low heat, making sure nothing boils.
- Pour the hot cream over the chocolate. Allow to sit for 3 minutes without touching it. Whisk the chocolate and cream together until it's fully combined and silky smooth. Cover and place in the refrigerator.
For the Ice Cream
- Fill a large bowl with ice to use later as an ice bath. Place an empty bowl on top of the ice. Set aside.
- In a heavy bottom sauce pan combine milk, heavy cream, and vanilla. Cook over medium heat until mixture is steaming and small bubbles start to form around the edge of the pot.
- Meanwhile, whisk egg yolks, sugar, and cocoa powder together in a medium sized mixing bowl. Once the milk and cream is steaming, spoon a ladle full of the hot mixture over the eggs and quickly whisk together. Repeat process once more.
- Add egg mixture to the saucepan, and whisk to combine. Continue to cook, stirring constantly, until the ice cream base reaches 180°F on an instant read thermometer.
- Place a fine mesh strainer over the empty bowl on top of the ice bath. Stain ice cream base. Chill ice cream base until it has stopped steaming. Cover and refrigerate overnight.
- An hour before churning the ice cream, remove the ganache from the refrigerator to allow to come to room temperature.
- Pour the ice cream base into an ice cream maker and process for about 20-25 minutes, or according to the manufacturer's directions.
- Place a third of the ice cream in a plastic storage container, swirl in ganache and sprinkle pieces of Reese's cups. Repeat with remaining two layers. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple of hours. Store in an airtight container in the freezer for up to two weeks.
Other Recipes To Try
Looking for other ice cream recipes to try? Check these out:
- Peanut Butter Whiskey Milkshake
- Black Cherry Ice Cream
- Caramel Apple Pie Ice Cream
- Skrewball Peanut Butter Whiskey Ice Cream
- Orange Limoncello Sorbet
- Classic Vanilla Custard Style Ice Cream
- 10 Delicious Sorbet Recipes for an Ice Cream Maker
Don't forget to check out my Pinterest board for more popular ice cream recipe inspiration.
This was the first homemade ice cream recipe I tried. It was so good!! Thanks for a great recipe!