This post may contain affiliate links.
Moose Tracks Ice Cream is creamy vanilla ice cream loaded with mini peanut butter cups and ribbons of hot fudge, and the best part is there is no ice cream maker required. My girls request this all summer long, and I love that I can whip it together in 15 minutes and let the freezer do the rest. If you love an easy frozen treat, our fudgy condensed milk brownies are another family favorite.
This no churn moose tracks ice cream is rich, scoopable, and tastes just like the ice cream shop favorite.
Moose Tracks Ice Cream Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: None
- ⏳ Total Time: 4 hours 15 minutes (with freezing)
- 🍽️ Serving: 6 servings
- ⚡ Calories: 904kcal
- 🌶️ Flavor Profile: Sweet, creamy vanilla with peanut butter cups and a hot fudge swirl
- ✋ Difficulty: Easy, no ice cream maker needed, like our fudgy brownies
Quick Answer
To make no churn Moose Tracks Ice Cream, whip heavy cream to soft peaks, then beat in sweetened condensed milk and vanilla. Fold in mini peanut butter cups, layer the mixture in a loaf pan with swirls of warm hot fudge, and freeze for at least 4 hours until solid. No ice cream maker required.
Jump to:
- Moose Tracks Ice Cream Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Moose Tracks Ice Cream
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Moose Tracks Ice Cream FAQs
- Other Recommended No Bake Dessert Recipes
- No Churn Moose Tracks Ice Cream
Why This Recipe Works
Click to see the technique science
- Whipped cream replaces churning. Whipping the cream to soft peaks adds the air that an ice cream maker normally creates, so the ice cream freezes light and scoopable.
- Sweetened condensed milk does double duty. It sweetens the base and keeps the ice cream soft and creamy instead of icy, even straight from the freezer.
- Layering and swirling spreads the fudge. Adding the hot fudge in layers and swirling with a skewer puts ribbons of fudge in every single scoop.
- Peanut butter cups stay firm. Folding in whole and halved mini peanut butter cups gives you that signature moose tracks bite throughout.
- Warm fudge swirls cleanly. Gently warming the hot fudge until pourable lets it ribbon through the soft base without seizing up.
Why You’ll Love This Recipe
- It is a no churn, no ice cream maker recipe that comes together in just 15 minutes of hands-on time.
- Every scoop is packed with peanut butter cups and a rich hot fudge swirl.
- It is the perfect make-ahead summer dessert, just like our no bake key lime eclair cake.
Key Ingredients
You only need five simple ingredients for this No Churn Moose Tracks Ice Cream.
- Heavy Whipping Cream: Whipped to soft peaks, it gives the ice cream its light, scoopable texture without churning.
- Sweetened Condensed Milk: Sweetens the base and keeps it creamy and soft, never icy.
- Mini Peanut Butter Cups: The signature moose tracks mix-in. Some whole, some halved, for a bite in every scoop.
- Hot Fudge: Warmed until pourable and swirled through for rich chocolate ribbons.
- Vanilla Extract: Rounds out the flavor with warm, classic vanilla.
See recipe card for exact quantities.
Variations and Substitutions
This No Churn Moose Tracks Ice Cream is easy to make your own.
- Switch the candy: Use chopped Reese’s, mini chocolate chips, or peanut butter chips instead.
- Add peanut butter swirl: Drizzle warmed peanut butter alongside the hot fudge for a double swirl.
- Make it extra fudgy: Add a little more hot fudge between each layer.
- Try a different sauce: Swap the hot fudge for caramel or salted caramel.
- Top it off: Finish with crushed peanuts or a handful of mini peanut butter cups before freezing.
How to Make Moose Tracks Ice Cream
- Whip the cream. In a large bowl or stand mixer, whip the heavy cream until soft to medium peaks form.
- Add the condensed milk and vanilla. Whip in the sweetened condensed milk and vanilla until just combined.
- Fold in the peanut butter cups. Stir in the whole and halved mini peanut butter cups.
- Layer and drizzle. Spread a third of the mixture into a 9×5 loaf pan and drizzle a third of the warmed hot fudge on top.
- Swirl the fudge. Swirl the fudge with a skewer, then repeat the layers two more times.
- Top and freeze. Garnish with extra peanut butter cups and freeze for at least 4 hours or until frozen solid, then serve.
Recipe Tips & Tricks
- Do not overwhip the cream, stop at soft to medium peaks so the ice cream stays creamy instead of grainy.
- Warm the hot fudge gently in 15-second bursts until just pourable so it swirls without seizing.
- Chill your bowl and beaters in the freezer first to help the cream whip faster.
- Use a metal loaf pan if you can, it chills faster than glass.
- Freeze at least 4 hours, or overnight, for the cleanest scoops.
- Let it sit a few minutes at room temperature before scooping if it freezes very hard.
Serving Ideas and Suggestions
Scoop this No Churn Moose Tracks Ice Cream into bowls or cones and pile on extra peanut butter cups and a drizzle of hot fudge. It is the ultimate ending to a summer cookout next to our grilled BBQ chicken legs.
Build a sundae bar and let everyone add their favorite toppings, from crushed peanuts to whipped cream and cherries. It pairs perfectly with a slice of our fudgy brownies for an over-the-top dessert.
Hosting a party? Make this ice cream a day ahead so it is frozen solid and ready to scoop, then serve it alongside our no bake raspberry cheesecake bites for a fun frozen dessert spread.
Moose Tracks Ice Cream FAQs
Moose Tracks Ice Cream is vanilla ice cream loaded with mini peanut butter cups and a hot fudge swirl. This no churn version uses whipped heavy cream, sweetened condensed milk, vanilla, peanut butter cups, and hot fudge.
No, this Moose Tracks Ice Cream is completely no churn. Whipping the heavy cream adds the air that an ice cream maker normally provides, so you just mix, layer, and freeze.
Freeze this Moose Tracks Ice Cream for at least 4 hours, or overnight, until it is frozen solid. The longer it freezes, the cleaner your scoops will be.
Cover the loaf pan tightly or transfer the Moose Tracks Ice Cream to an airtight container and store it in the freezer for up to 2 weeks. Press plastic wrap against the surface to prevent ice crystals.
Yes, swap the mini peanut butter cups for chopped Reese’s, mini chocolate chips, or peanut butter chips. The hot fudge swirl is what makes it taste like classic Moose Tracks Ice Cream.
Icy ice cream usually means the cream was overwhipped or the mixture was not frozen cold enough. Whip only to soft to medium peaks and keep it in the coldest part of the freezer.
Want more easy frozen and no bake treats? Try our creamy key lime eclair cake next.
Serve a scoop of this with a slice of our strawberry jello pie.
For a sliceable frozen treat, our ice cream dirt cake bars stack Oreo crust and creamy layers under gummi worms.
For another no-churn favorite, try our swirled butterscotch ice cream.
No Churn Moose Tracks Ice Cream
Ingredients
- 1 cup mini peanut butter cups
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup hot fudge
Instructions
- Cut half of the peanut butter cups in half and set aside.1 cup mini peanut butter cups
- In a large bowl with an electric hand mixer or in the body of a stand mixer with the whisk attachment, whip the cream until soft to medium peaks form.2 cups heavy whipping cream
- Whip in the condensed milk and vanilla until combined.14 ounces sweetened condensed milk, 1 teaspoon vanilla extract
- Stir in the whole and halved peanut butter cups.
- Place the hot fudge into the microwave and microwave at 15-second intervals, stirring in between, until pourable.
- Add ⅓ of the ice cream mixture to the bottom of a 9×5 baking dish.
- Drizzle ⅓ of the hot fudge on top and swirl it around with a skewer.1 cup hot fudge
- Repeat 2 more times until all the ingredients are used.
- Add more peanut butter cups on top for garnish if desired.
- Place in the fridge for at least 4 hours or until frozen solid, up to overnight.
- Serve immediately.
Notes
- Use a 9×5 loaf pan or any freezer-safe baking dish for best results.
- Let the hot fudge cool just slightly so it doesn’t melt the whipped cream.
- Don’t overwhip the cream—soft to medium peaks are perfect.
- Chill your mixing bowl before you start. It helps the cream whip faster.
- Layer the ice cream and fudge carefully so you get pretty swirls.
- Freeze overnight if you want it super firm for perfect ice cream scoops!
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
These were so much fun to make and tasted delicious.