Homemade Moose Tracks Ice Cream

INGREDENT

For the Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• Pinch of salt

For the Fudge Swirl:

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

For the Peanut Butter Cups:

• 1/2 cup mini peanut butter cups (or chopped large ones)

Instructions

1. Make the Ice Cream Base:
   In a mixing bowl, whisk together the heavy cream, milk, sugar, vanilla extract, and salt until the sugar is dissolved. Chill in the fridge for at least 1 hour.
2. Prepare the Fudge Swirl:
   Heat the heavy cream in a small saucepan until steaming, then remove from heat and stir in the chocolate chips. Mix until smooth and glossy. Let cool completely.
3. Churn the Ice Cream:
   Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.
4. Layer with Mix-Ins:
   In a freezer-safe container, layer the churned ice cream with spoonfuls of fudge sauce and peanut butter cups. Swirl gently with a knife or spoon for a marbled effect.
5. Freeze to Set:
   Cover and freeze for at least 4 hours or until firm.
6. Serve & Enjoy!
   Scoop into bowls or cones, and savor every creamy, chocolatey, peanut buttery bite!

Let me know if you want a no-churn version or dairy-free alternative!