Ingredients
1 gallon half-and-half
1 ½ cups sugar
½ cup light corn syrup
1 tablespoon vanilla extract
½ teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter cups, chopped
Instructions
- 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.
- 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, allowing them to mix evenly throughout the ice cream.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
- Scoop the homemade Moose Tracks ice cream into bowls or cones and enjoy!
Notes
- For a vegan version, swap half-and-half with coconut milk or almond milk, and use dairy-free chocolate chips and peanut butter cups.
- Feel free to add crushed cookies, caramel swirls, or other candy pieces for extra texture and flavor.
- If using heavy cream instead of half-and-half, the ice cream will be richer and you may need to adjust the sweetness.
- Make sure to use gluten-free chocolate chips and peanut butter cups if needed for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 20g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
