Bunny Tracks Ice Cream
This Easter season, you can make your very own Bunny Tracks Ice Cream at home! The sweet vanilla ice cream is packed with peanut butter cups, chocolate-covered peanuts, chocolate sauce, and caramel sauce and is sure to be a hit with both kids and adults. I share a no-churn version and a traditional churned version of the Easter ice cream.
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Makes: 1.5 quarts
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Ingredients
- 2 cups heavy cream
- 1 14-ounce can sweetened condensed milk
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- ¾ cups chopped peanut butter cups (I use Reese's mini PB cups)
- ½ cup chocolate-covered peanuts (like Goobers)
- ⅓ cup chocolate sauce
- ⅓ cup caramel sauce
Instructions
- In the bowl of a stand mixer with the whisk attachment or in a large bowl with a hand mixer, whip heavy cream until stiff peaks are formed.
- In a separate large bowl, stir together the sweetened condensed milk, salt, and vanilla extract.
- Gently fold the whipped cream into the sweetened condensed milk mixture until well combined. Fold the chopped peanut butter cups and chocolate covered peanuts into the mixture.
- Pour half of the ice cream mixture into a large freezer-safe container (I use a 2 quart container). Drizzle half of the chocolate and caramel sauces over the top and use a knife to gently swirl the sauces into the ice cream mixture. Add the remaining ice cream on top repeat the process with the remaining sauces.
- Cover container with lid or plastic wrap and place in freezer for at least 6 hours, but ideally overnight, until the ice cream is firm.
Notes
If you prefer a traditional churned version of bunny tracks ice cream, use these ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 ½ tablespoon vanilla extract
- ¾ cup chopped peanut butter cups: I use Reese's mini PB cups
- ½ cup chocolate-covered peanuts: like Goobers
- ⅓ cup chocolate sauce
- ⅓ cup caramel sauce
- In a large bowl, whisk together heavy cream, milk, sugar, salt, and vanilla extract until combined.
- Cover bowl and let mixture chill in fridge for at least 4 hours, stirring occasionally.
- Process ice cream mixture according to manufacturer's directions, likely running for about 20 minutes. When ice cream is almost done processing, add in peanut butter cups and chocolate-covered peanuts.
- Scoop half of the ice cream mixture into a freezer-safe container. Drizzle half of the chocolate and caramel sauces over the top and use a knife to gently swirl the sauces into the ice cream mixture. Add the remaining ice cream on top repeat the process with the remaining sauces.
- Freeze ice cream for at least 6 hours, but ideally overnight, before enjoying.
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