Moose Tracks Ice Cream
This homemade Moose Tracks ice cream is a rich and creamy delight, combining a sweet half-and-half base with chocolate chips and peanut butter cup chunks, perfect for warm days.
Ingredients
Ice Cream Base
- 1 gallon half-and-half Can substitute with heavy cream for a richer texture.
- 1.5 cups sugar
- 0.5 cup light corn syrup
- 1 tablespoon vanilla extract
- 0.5 teaspoon salt
Mix-Ins
- 1 cup semisweet chocolate chips
- 1 cup peanut butter cups, chopped Can swap for chocolate-covered caramel bites for a nut-free version.
Instructions
Preparation
- In a large mixing bowl, whisk together the half-and-half, sugar, corn syrup, vanilla extract, and salt until the sugar is fully dissolved.
- Cover the bowl and refrigerate the mixture for at least 2 hours, or until it is thoroughly chilled.
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 in the semisweet chocolate chips and chopped peanut butter cups.
Freezing
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Serving
- Scoop the homemade Moose Tracks ice cream into bowls or cones and enjoy this delightful treat on a warm day!
Notes
Press a piece of plastic wrap directly on the ice cream surface before sealing to reduce ice crystals. It will stay best for about 2 weeks, but you can keep it for up to a month. Let it sit at room temperature for 5–10 minutes before scooping for an easier scoop.