No Churn Moose Tracks Ice Cream
Moose Tracks Ice Cream: packed with mini peanut butter cups and swirls of thick chocolate fudge that make every spoonful feel like a treat!
Servings 6 servings
Calories 904kcal
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
Calories: 904kcal | Carbohydrates: 96g | Protein: 15g | Fat: 53g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 115mg | Sodium: 449mg | Potassium: 627mg | Fiber: 3g | Sugar: 78g | Vitamin A: 1370IU | Vitamin C: 2mg | Calcium: 302mg | Iron: 1mg