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 
Directions:
Prepare the Ice Cream Base:
In a large mixing bowl, whisk together the half-and-half, sugar, corn syrup, vanilla extract, and salt until the sugar is fully dissolved.
Churn the Ice Cream:
Pour the ice cream base into an ice cream maker.
Churn according to the manufacturer’s instructions (usually about 25-30 minutes) until it reaches a soft-serve consistency.
Add the Mix-Ins:
When the ice cream is nearly frozen, add the semisweet chocolate chips and chopped peanut butter cups.
Allow the ice cream maker to churn for another 2-3 minutes to evenly distribute the mix-ins.
Final Freeze:
Transfer the churned ice cream to an airtight container.
Freeze for at least 4 hours to firm up.
Serve and Enjoy:
Scoop the ice cream into bowls or cones and savor every creamy, chocolatey, peanut buttery bite!
Optional Add-Ons:
Add swirls of caramel sauce for extra sweetness.
Mix in chopped toasted nuts for a crunchy twist.
Drizzle with melted chocolate or fudge before serving.
Nutritional Information:
Prep Time: 10 minutes | Churn Time: ~30 minutes | Freezing Time: 4 hours
Servings: 12 servings
Calories: Approximately 300-350 kcal per serving
This Homemade Moose Tracks Ice Cream is a timeless classic that combines the creamy goodness of vanilla with irresistible chocolate and peanut butter flavors. Whether you’re beating the summer heat or treating yourself, this indulgent dessert is guaranteed to satisfy!
