This ice cream is made using simple ingredients and is churned in an automatic ice cream maker. Scoop it into a cone, cup or turn it into an ice cream sandwich.
It continues to be hotter than a firecracker outside here so we’re still screaming for ice cream. Truth be told, I’m an all year ice cream eater but I do make a variety of this sweet treat significantly more in the summer months. If you’re a fan of peanut butter cups and hot fudge you’ll likely be a fan of Moose Tracks Ice Cream. All you’ll need to decide is how to serve it. Cone, cup or sandwich? Completely up to you.
WHAT ICE CREAM MAKER DO YOU USE ?
(The following contains an affiliate link. I earn from qualifying purchases.) I purchased this 2 quart CUISINART automatic Ice Cream Maker YEARS ago and it’s been going strong ever since. I’ve made countless batches of ice cream in this particular ice cream maker. It’s a work horse that has earned it’s place in my small appliance lineup. I also use it to make SORBETS.
WHAT INGREDIENTS DO I NEED TO MAKE HOMEMADE MOOSE TRACKS ICE CREAM?
You’ll need the following 8 KEY ingredients to make this ice cream at home.
- egg yolks
- granulated sugar
- milk
- heavy whipping cream
- kosher salt
- hot fudge sauce
- mini peanut butter cups
TIP: Save your egg whites to make an egg white omelet, PAVLOVA, macarons, and more.
MORE INCREDIBLE ICE CREAM RECIPES TO TRY
If you’re feeling inspired by this moose tracks ice cream recipe, you’ll love these other ice cream recipes:
Homemade Moose Tracks Ice Cream
If you love peanut butter and hot fudge, you'll love this homemade version of Moose Tracks Ice Cream. Rich, creamy and decadent. Serve in chocolate cones or even turn into ice cream sandwiches using chocolate pizzelle cookies.
Ingredients
- 6 eggs yolks
- 1 cup + 4 tablespoons granulated sugar, divided
- 3 cups whole milk
- 1 cup heavy whipping cream
- 1/4 teaspoon kosher salt
- 1/4 cup hot fudge sauce
- 1 cup quartered mini peanut butter cups
Instructions
1. In a stand mixer bowl add egg yolks and 1 cup sugar. Mix until mixture is light in color and creamy.
2. In a heavy bottom sauce pan add milk, whipping cream, salt, and 4 tablespoons sugar. Stir to combine. Heat mixture over medium heat and cook until small bubbles appear on sides (do not bring to boil). Remove from heat.
3. Gradually and slowly add egg mixture to liquid, stirring as you go. Return pan to heat and cook over medium heat until mixture thickens and coats the back of a wooden spoon. Remove from heat.
4. Allow pan to come to room temperature OR place over an ice bath to cool it more rapidly.
5. Transfer to refrigerator and allow to chill completely.
6. Churn mixture according to your machine’s manufacturer’s directions. During last 5 minutes of churning slowly drizzle in hot fudge sauce and then mix in peanut butter cups.
7. Transfer ice cream to a freezer-safe container and keep frozen until ready to serve.
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