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🍒🍫 Cherry Moose Tracks Ice Cream
Ingredients
(Servings:
Makes: roughly 1½ quarts Best for: a 1½–2 quart freezer-bowl ice cream maker)
Scale
Convert
🍒 Cherry Ice Cream Base
🍫 Homemade Fudge Ripple
🍫 Your Brookside Chocolates
Steps
1
THE DAY BEFORE
1. Freeze your ice cream bowl
Put the freezer bowl of your ice cream maker in the freezer at least 12–24 hours ahead of time.
It needs to be completely frozen solid. If you shake it and hear liquid sloshing around, it’s not ready.
Also put your ice cream storage container in the freezer. A shallow, freezer-safe container works best because the ice cream will freeze faster and develop fewer ice crystals.
1. Freeze your ice cream bowl
Put the freezer bowl of your ice cream maker in the freezer at least 12–24 hours ahead of time.
It needs to be completely frozen solid. If you shake it and hear liquid sloshing around, it’s not ready.
Also put your ice cream storage container in the freezer. A shallow, freezer-safe container works best because the ice cream will freeze faster and develop fewer ice crystals.
2
STEP 1 — Make the fudge ripple FIRST 🍫
Do this before making the ice cream because the fudge needs to be completely cooled before you use it.
1. Combine the dry ingredients
In a small saucepan, whisk together:
* ½ cup sugar
* ⅓ cup cocoa powder
* ¼ tsp salt
2. Add the cream
Slowly whisk in:
½ cup heavy cream
Whisk until smooth and there are no cocoa lumps.
3. Cook
Put the saucepan over medium-low heat.
Whisk constantly until the mixture is smooth and begins to gently bubble.
Once you see gentle bubbling, cook for about 2 minutes, continuing to whisk.
Don’t let it come to a violent boil.
4. Add chocolate and butter
Take it completely off the heat.
Add:
* 2 tbsp butter
* ½ cup chopped semi-sweet/bittersweet chocolate
Stir until everything is completely melted and glossy.
Then stir in:
½ tsp vanilla.
5. Cool it
Pour the fudge into a small bowl.
Let it cool on the counter for about 15–20 minutes, stirring occasionally.
Then put it in the refrigerator.
You want it cold before you assemble the ice cream.
It will thicken considerably as it cools.
This layering method—churning the ice cream first and then adding chilled fudge in layers—is a good way to get actual ribbons instead of turning the entire batch chocolate.
Do this before making the ice cream because the fudge needs to be completely cooled before you use it.
1. Combine the dry ingredients
In a small saucepan, whisk together:
* ½ cup sugar
* ⅓ cup cocoa powder
* ¼ tsp salt
2. Add the cream
Slowly whisk in:
½ cup heavy cream
Whisk until smooth and there are no cocoa lumps.
3. Cook
Put the saucepan over medium-low heat.
Whisk constantly until the mixture is smooth and begins to gently bubble.
Once you see gentle bubbling, cook for about 2 minutes, continuing to whisk.
Don’t let it come to a violent boil.
4. Add chocolate and butter
Take it completely off the heat.
Add:
* 2 tbsp butter
* ½ cup chopped semi-sweet/bittersweet chocolate
Stir until everything is completely melted and glossy.
Then stir in:
½ tsp vanilla.
5. Cool it
Pour the fudge into a small bowl.
Let it cool on the counter for about 15–20 minutes, stirring occasionally.
Then put it in the refrigerator.
You want it cold before you assemble the ice cream.
It will thicken considerably as it cools.
This layering method—churning the ice cream first and then adding chilled fudge in layers—is a good way to get actual ribbons instead of turning the entire batch chocolate.
3
STEP 2 — Prepare your cherries 🍒
While the fudge is cooling:
1. Drain your cherries
Measure out:
1 cup maraschino cherries
Let them drain well.
SAVE THE JUICE.
You’re using ½ cup of that juice in the ice cream base.
2. Chop the cherries
Chop them into roughly ¼-inch pieces.
You don’t want minced cherries. You want little recognizable cherry chunks.
Put the chopped cherries into a container and place them in the refrigerator.
You can even put them in the freezer for the last 20–30 minutes before churning so they’re very cold.
While the fudge is cooling:
1. Drain your cherries
Measure out:
1 cup maraschino cherries
Let them drain well.
SAVE THE JUICE.
You’re using ½ cup of that juice in the ice cream base.
2. Chop the cherries
Chop them into roughly ¼-inch pieces.
You don’t want minced cherries. You want little recognizable cherry chunks.
Put the chopped cherries into a container and place them in the refrigerator.
You can even put them in the freezer for the last 20–30 minutes before churning so they’re very cold.
4
STEP 3 — Make the cherry custard 🍒🍦
1. Heat the dairy
In a medium saucepan combine:
* 2 cups heavy cream
* 1 cup whole milk
Heat over medium heat until it’s steaming and hot, but do not boil it.
Once steaming, remove it from the heat.
___
2. Whisk your egg yolks
In a separate bowl whisk:
* 4 egg yolks
* ⅔ cup sugar
* ¼ tsp salt
Whisk for about 1–2 minutes, until the mixture becomes smoother and slightly lighter in color.
⸻
3. Temper the eggs
This is the part where we’re preventing scrambled-egg ice cream. 😂
While whisking the egg mixture constantly, slowly drizzle in about ½ cup of the hot cream/milk mixture.
Keep whisking.
Then slowly add another ½ cup.
Once you’ve incorporated about a cup of the hot dairy, pour the egg mixture back into the saucepan with the remaining dairy.
⸻
4. Cook the custard
Put the saucepan back over low to medium-low heat.
Stir constantly with a wooden spoon or silicone spatula.
Cook until the custard reaches approximately 170–175°F.
If you don’t have a thermometer, dip your spoon into the custard and run your finger across the back.
If the line stays clean instead of immediately filling back in, you’re there.
Do not boil it.
1. Heat the dairy
In a medium saucepan combine:
* 2 cups heavy cream
* 1 cup whole milk
Heat over medium heat until it’s steaming and hot, but do not boil it.
Once steaming, remove it from the heat.
___
2. Whisk your egg yolks
In a separate bowl whisk:
* 4 egg yolks
* ⅔ cup sugar
* ¼ tsp salt
Whisk for about 1–2 minutes, until the mixture becomes smoother and slightly lighter in color.
⸻
3. Temper the eggs
This is the part where we’re preventing scrambled-egg ice cream. 😂
While whisking the egg mixture constantly, slowly drizzle in about ½ cup of the hot cream/milk mixture.
Keep whisking.
Then slowly add another ½ cup.
Once you’ve incorporated about a cup of the hot dairy, pour the egg mixture back into the saucepan with the remaining dairy.
⸻
4. Cook the custard
Put the saucepan back over low to medium-low heat.
Stir constantly with a wooden spoon or silicone spatula.
Cook until the custard reaches approximately 170–175°F.
If you don’t have a thermometer, dip your spoon into the custard and run your finger across the back.
If the line stays clean instead of immediately filling back in, you’re there.
Do not boil it.
5
STEP 4 — Add the cherry flavor 🍒
Remove the custard from the heat.
Stir in:
* ½ cup maraschino cherry juice
* 1 tsp vanilla
* ½ tsp almond extract
The almond extract is optional, but I strongly recommend it. Cherry + almond is one of those combinations that just works.
And because we’re using the syrup/juice rather than cooking the cherries themselves, you’ll preserve that bright maraschino flavor.
Remove the custard from the heat.
Stir in:
* ½ cup maraschino cherry juice
* 1 tsp vanilla
* ½ tsp almond extract
The almond extract is optional, but I strongly recommend it. Cherry + almond is one of those combinations that just works.
And because we’re using the syrup/juice rather than cooking the cherries themselves, you’ll preserve that bright maraschino flavor.
6
STEP 5 — CHILL THE BASE ❄️
This is really important with your freezer-bowl machine.
Pour the custard into a container.
Let it cool at room temperature for 20–30 minutes, stirring occasionally.
Then cover it and put it in the refrigerator for at least 4 hours.
Overnight is even better.
You want the base to be very cold before it goes into the frozen bowl. Cold base + thoroughly frozen bowl = much better churning.
This is really important with your freezer-bowl machine.
Pour the custard into a container.
Let it cool at room temperature for 20–30 minutes, stirring occasionally.
Then cover it and put it in the refrigerator for at least 4 hours.
Overnight is even better.
You want the base to be very cold before it goes into the frozen bowl. Cold base + thoroughly frozen bowl = much better churning.
7
STEP 6 — Prepare your Brookside chocolates 🍫
While the base is chilling, chop your Brookside chocolates.
Use approximately:
¾–1 cup
Cut each chocolate into 2–4 pieces depending on its size.
You want little pockets of chocolate and fruit filling throughout the ice cream.
Put the chopped pieces in the freezer.
I wouldn’t put them in the refrigerator—they’re better really cold and firm when they go into the ice cream.
While the base is chilling, chop your Brookside chocolates.
Use approximately:
¾–1 cup
Cut each chocolate into 2–4 pieces depending on its size.
You want little pockets of chocolate and fruit filling throughout the ice cream.
Put the chopped pieces in the freezer.
I wouldn’t put them in the refrigerator—they’re better really cold and firm when they go into the ice cream.
8
STEP 7 — Get ready to churn 🍦
When you’re ready:
1. Take the frozen ice cream bowl out of the freezer.
2. Assemble your machine.
3. Put the machine together before pouring in the base.
4. Have your cold cherry custard ready.
5. Have the frozen Brookside pieces ready.
6. Have your cold fudge ripple ready.
7. Have your frozen storage container ready.
Start the machine BEFORE pouring in the custard.
This prevents the custard from freezing against the stationary sides of the bowl.
When you’re ready:
1. Take the frozen ice cream bowl out of the freezer.
2. Assemble your machine.
3. Put the machine together before pouring in the base.
4. Have your cold cherry custard ready.
5. Have the frozen Brookside pieces ready.
6. Have your cold fudge ripple ready.
7. Have your frozen storage container ready.
Start the machine BEFORE pouring in the custard.
This prevents the custard from freezing against the stationary sides of the bowl.
9
STEP 8 — Churn the cherry ice cream 🍒
Pour the cold custard into the running machine.
Let it churn according to your machine’s instructions.
For most freezer-bowl machines, you’re probably looking at around 20–30 minutes, but go by the texture rather than the clock.
You’re looking for:
soft serve / very thick milkshake consistency.
It should hold its shape somewhat.
Pour the cold custard into the running machine.
Let it churn according to your machine’s instructions.
For most freezer-bowl machines, you’re probably looking at around 20–30 minutes, but go by the texture rather than the clock.
You’re looking for:
soft serve / very thick milkshake consistency.
It should hold its shape somewhat.
10
STEP 9 — Add the cherries 🍒
When there’s about 5 minutes left, add your:
1 cup chopped maraschino cherries
Add them gradually rather than dumping them all in at once.
Let the machine distribute them.
This timing is consistent with maraschino cherry ice cream recipes that add the chopped cherries during the final minutes of churning.
When there’s about 5 minutes left, add your:
1 cup chopped maraschino cherries
Add them gradually rather than dumping them all in at once.
Let the machine distribute them.
This timing is consistent with maraschino cherry ice cream recipes that add the chopped cherries during the final minutes of churning.
11
STEP 10 — Add the Brookside chocolates 🍫
When there’s about 2–3 minutes left, add:
¾–1 cup chopped Brookside chocolates
Again, add them gradually.
Let the machine mix them through.
⚠️ Don’t add the fudge to the machine.
This is important.
If you add the fudge while it’s churning, it’ll mostly disappear into the ice cream.
We want ribbons.
When there’s about 2–3 minutes left, add:
¾–1 cup chopped Brookside chocolates
Again, add them gradually.
Let the machine mix them through.
⚠️ Don’t add the fudge to the machine.
This is important.
If you add the fudge while it’s churning, it’ll mostly disappear into the ice cream.
We want ribbons.
12
STEP 11 — The MOST IMPORTANT PART: FUDGE RIPPLE 🍫🍦
Your ice cream should now be thick and soft-serve-like.
Immediately turn off the machine.
Take out your frozen storage container.
Now we’re going to layer it.
Layer 1
Put about ⅓ of the ice cream into the container.
Spread it gently.
Layer 2
Drizzle approximately 2–3 tablespoons of the cold fudge over it.
Don’t pour one giant blob.
Make thin ribbons across the surface.
Layer 3
Add another ⅓ of the ice cream.
Layer 4
Add another 2–3 tbsp fudge.
Layer 5
Add the remaining ice cream.
Layer 6
Finish with another 2–3 tbsp fudge.
If you have leftover fudge, save it. Don’t feel like you have to use every drop.
Your ice cream should now be thick and soft-serve-like.
Immediately turn off the machine.
Take out your frozen storage container.
Now we’re going to layer it.
Layer 1
Put about ⅓ of the ice cream into the container.
Spread it gently.
Layer 2
Drizzle approximately 2–3 tablespoons of the cold fudge over it.
Don’t pour one giant blob.
Make thin ribbons across the surface.
Layer 3
Add another ⅓ of the ice cream.
Layer 4
Add another 2–3 tbsp fudge.
Layer 5
Add the remaining ice cream.
Layer 6
Finish with another 2–3 tbsp fudge.
If you have leftover fudge, save it. Don’t feel like you have to use every drop.
13
STEP 12 — SWIRL IT 🍫
Take a butter knife or chopstick.
Insert it vertically into the ice cream.
Make a few gentle figure-eight motions through the layers.
That’s it.
Do NOT stir it.
We’re creating ribbons, not chocolate ice cream.
Take a butter knife or chopstick.
Insert it vertically into the ice cream.
Make a few gentle figure-eight motions through the layers.
That’s it.
Do NOT stir it.
We’re creating ribbons, not chocolate ice cream.
14
STEP 13 — FREEZE ❄️
Put the lid on immediately.
Freeze for at least 4–6 hours.
Overnight is best.
Homemade ice cream is often soft right out of the machine but firms up substantially during the final freezer stage.
Put the lid on immediately.
Freeze for at least 4–6 hours.
Overnight is best.
Homemade ice cream is often soft right out of the machine but firms up substantially during the final freezer stage.
15
🍒🍫 What you should end up with
When you scoop it, you should see:
Pink cherry ice cream
↓
little maraschino cherry pieces
↓
chunks of chocolate with fruity centers
↓
thick ribbons of homemade fudge
↓
more cherry + chocolate
Basically, we’re making the love child of Cherry Garcia + Moose Tracks + chocolate-covered cherries.
When you scoop it, you should see:
Pink cherry ice cream
↓
little maraschino cherry pieces
↓
chunks of chocolate with fruity centers
↓
thick ribbons of homemade fudge
↓
more cherry + chocolate
Basically, we’re making the love child of Cherry Garcia + Moose Tracks + chocolate-covered cherries.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories370kcal18%
-
Fat27g1%
-
Saturated Fat16g0%
-
Carbohydrates30g1%
-
Fiber4g0%
-
Sugar23g1%
-
Protein6g0%
-
Cholesterol260mg13%
-
Sodium1,500mg75%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Because you’re using maraschino syrup, cherries, and filled chocolates, I would not increase the sugar beyond ⅔ cup. There is already a lot of sugar coming from the cherry syrup and candy. Using less sugar in the dairy base keeps the finished ice cream from becoming cloying while still giving you that super-creamy texture. Recipes specifically using maraschino cherries and juice also rely on the syrup for substantial sweetness.
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