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chocolate moose tracks ice cream with Reese's chunks.
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5 from 4 votes

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.
Prep Time40 minutes
Cook Time10 minutes
Chilling Time8 hours
Total Time9 hours
Course: Dessert
Cuisine: American
Servings: 1 ¼ quarts
Calories: 3642kcal
Author: Jessica Mode

Ingredients

For the ganache

  • 4 ounces bittersweet chocolate finely chopped
  • ¼ cup heavy whipping cream

For the Ice Cream

Instructions

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.

Notes

Learn more about how to properly store homemade ice cream.

Nutrition

Calories: 3642kcal | Carbohydrates: 290g | Protein: 41g | Fat: 264g | Saturated Fat: 155g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 80g | Trans Fat: 1g | Cholesterol: 1638mg | Sodium: 410mg | Potassium: 1555mg | Fiber: 10g | Sugar: 254g | Vitamin A: 9398IU | Vitamin C: 3mg | Calcium: 853mg | Iron: 10mg