Homemade Moose Tracks Ice Cream
A rich and creamy homemade ice cream featuring chocolate chips and peanut butter cups, evoking sweet summer memories.
Servings 8 servings
Calories 400kcal
Ingredients
Ice Cream Base
- 1 gallon half-and-half For the creamiest base; can substitute with heavy cream and whole milk.
- 1.5 cups sugar Keeps things perfectly sweet.
- 0.5 cups light corn syrup Gives a stretchy, scoopable texture.
- 1 tablespoon vanilla extract Use real vanilla for best flavor.
- 0.5 teaspoon salt Enhances flavor.
Mix-Ins
- 1 cup semisweet chocolate chips Chop them for even pieces.
- 1 cup peanut butter cups, chopped Go big on the peanut butter cups!
Instructions
Preparation
- In a large mixing bowl, whisk together the half-and-half, sugar, corn syrup, vanilla extract, and salt until fully combined and smooth.
- Cover with plastic wrap and refrigerate the ice cream base for at least 2 hours or overnight.
Churning
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- During the last few minutes of churning, add the semisweet chocolate chips and chopped peanut butter cups without overmixing.
Freezing
- Transfer the churned ice cream into an airtight container, adding a ripple of peanut butter cup pieces on top.
- Freeze for at least 4 hours until firm.
Serving
- Scoop into bowls or cones and enjoy with family and friends.
Notes
For best results, let the ice cream soften for 5-10 minutes before scooping. You can add thick chocolate fudge or ganache for extra flavor.
