Vegan Moose Tracks Ice Cream

Homemade vegan moosetracks ice cream is a creamy vegan vanilla ice cream with chocolate fudge swirl and chocolate peanut butter cups. This dairy-free, egg-free ice cream recipe will bring back memories from your childhood of eating ice cream cones on warm summer days.

This recipe makes a quart of vegan ice cream.

Table of Contents

(click the links below to skip to the section you’re looking for)

• Recipe
• Ingredient Substitutions
• Contact Me with Questions
• Similar Recipes

Let’s face it. I have zero expertise on what moose tracks ice cream is, except that I think it has a cute name. It’s definitely easier than saying vegan fudge swirl and chocolate peanut butter cup ice cream haha. Born and raised in California with brief stints in Hawaii and Florida, I have definitely never seen a moose or their tracks.

Luckily, the internet told me that moose tracks ice cream is vanilla ice cream with fudge swirl and peanut butter cups. I’m in! This recipe makes over a quart of ice cream, so invite someone over to share it with. You can also use it to fill my frozen cookie dough cups.

Cooking mode

Keep your device from going to sleep while you cook

Vegan Moose Tracks Ice Cream Ingredients

• 1 ½ cups nondairy milk
• 1 can organic coconut milk
• ¾ cup raw, vegan, or organic sugar
• 3 tablespoons arrowroot powder
• 1 tablespoon vanilla extract
• 1 cup of vegan hot fudge (cooled)
• 12-24 vegan chocolate peanut butter cups (depends on size)

Vegan Moose Tracks Ice Cream Directions

Whisk the arrowroot powder with ¼ cup of the nondairy milk. Add 1 tablespoon of vanilla extract. Whisk again. Set aside.

Stir ¾ cup vegan sugar, the remaining 1 ¼ cups nondairy milk, and a can of coconut milk in a saucepan over medium heat.

Once the ingredients in the saucepan start to boil, remove from heat and whisk in the arrowroot mixture.

Leave it on the counter, covered, until it cools to room temperature.

Chill it in the refrigerator for 4 hours or overnight.

Make your vegan chocolate peanut butter cups 2 hours before and make your vegan hot fudge an hour before your ice cream is ready to churn.

Pour the chilled vanilla ice cream into an ice cream maker and start churning immediately.

Churn the vanilla ice cream until it’s thick.

Swirl in the fudge and add the peanut butter cups when the ice cream is done churning.

Serve immediately if you like soft serve style ice cream or transfer the ice cream from the ice cream maker into a quart-sized tupperware and freeze for up to 3 weeks.

Top this delicious dairy-free chocolate peanut butter cup ice cream with biscoff sauce or hot fudge (optional, of course).

Hint: An alternative if you don’t have an ice cream maker is to pour the ice cream mixture into a bowl and rest that bowl inside a bigger bowl that’s filled with ice. You’ll need to constantly stir it with a spatula, and you’ll likely have to restock your ice as it melts, but it works well enough. If you’re willing to purchase an ice cream maker on amazon, click on the link in this post (and it helps support this website), or you can usually find them used at thrift stores for under $10.

Ingredient Substitutions

• Nondairy Milk: You can use any variety of plant-based milk you prefer. I’ve used almond, oat, soy, and macadamia milk successfully. Feel free to experiment, and let me know how it goes!
• Coconut Milk: I buy Whole Foods 365 brand of canned coconut milk because it’s organic and fairly cheap. If you’re making this for someone who is allergic to coconut, replace the coconut milk in this recipe with 2 cups of oat, almond, or soy coffee creamer.
• Sugar: For the sugar in this recipe, you can use any number of sugars, as long as they’re vegan: sucanat, coconut sugar, raw sugar, organic sugar, or demurara. If you’re not sure if your sugar is vegan, you can contact the company and ask, but basically, just avoid conventional white sugar or granulated sugar, and you should be ok.
• Arrowroot Powder: Instead of arrowroot powder, you can use organic or non-GMO cornstarch instead.

Comments or Questions?

If you make this recipe, I would love it if you’d snap a pic, post to instagram, and tag me @vegandollhouse. It seriously makes my day/week/month!

Please message me (instagram or email) if you have any questions or feedback about the recipe.

Similar Recipes

If you like this dairy-free moose tracks ice cream, you might also like my vegan coffee coffee buzz buzz buzz ice cream that is basically a vegan version of the popular ben & jerry’s flavor. If coffee isn’t you’re thing, maybe you’d prefer my vegan chocolate brownie ice cream that’s a rich and thick (almost gelato-like) chocolate ice cream with chunks of brownies throughout.

☆☆☆☆☆☆☆☆☆☆

* I use mostly organic ingredients when I cook. I realize that not everyone has the disposable income to buy only organic ingredients. So, I only specify organic on the ingredients that matter: when buying the organic (or non-GMO) version is the only way to ensure that an item is vegan.

This post links to items I used when I made this recipe. If you click on the purple Buy Now button on a product page, you will go to a website (like Amazon) where you can buy the same product I used. Sometimes, the store you purchase from (Amazon, Etsy, etc.) will pay me for referring you. This costs you nothing extra, and I would never recommend a product that I don’t use. These affiliate programs help me buy the ingredients to create these recipes for you. Read more about this in my privacy policy.

☆☆☆☆☆☆☆☆☆☆