If you have a soft spot for indulgent desserts that also pack a protein punch, then you are going to absolutely adore this Moose Tracks Protein Ice Cream Recipe. This delightful treat combines the rich, comforting flavors of chocolate, peanut butter, and sweet mix-ins you crave with the nourishing benefits of a high-protein, low-sugar ice cream. Whether you’re cooling off on a summer afternoon or rewarding yourself after a workout, this easy-to-make recipe delivers creamy texture and bold flavor in every spoonful. Trust me, once you try this deliciously wholesome twist on classic moose tracks, it will quickly become a favorite in your dessert rotation.
Ingredients You’ll Need
The ingredients for this Moose Tracks Protein Ice Cream Recipe are wonderfully simple yet essential for achieving that creamy, flavorful finish. Each item plays a crucial role in building the perfect balance between taste, texture, and nutrition.
- 2 cups unsweetened almond milk: This provides a creamy, dairy-free base that keeps the dessert light and smooth.
- 1 scoop chocolate or vanilla protein powder: The star ingredient for adding muscle-friendly protein and flavor depth.
- 2 tablespoons unsweetened cocoa powder (if using vanilla protein): Boosts rich chocolate intensity when vanilla protein isn’t enough on its own.
- 2 tablespoons powdered peanut butter: Adds that unmistakable peanut flavor with fewer fats than traditional peanut butter.
- 1/4 teaspoon xanthan gum (optional): Helps create a luscious, creamy texture that mimics classic ice cream.
- 1/4 teaspoon vanilla extract: Enhances sweetness and rounds out all the chocolate and peanut butter flavors.
- Pinch of salt: Balances sweetness and intensifies the overall flavor.
- 2 tablespoons mini chocolate chips: Small bursts of chocolate goodness for delightful texture.
- 2 tablespoons peanut butter cups (chopped): The perfect gooey, nutty surprise that makes this ice cream extra indulgent.
- Sweetener of choice to taste (like stevia or monk fruit): Keeps the dessert low in sugar while adding customizable sweetness.
- Ice (if using a blender method): Creates a thick, creamy consistency if you’re skipping the ice cream maker.
How to Make Moose Tracks Protein Ice Cream Recipe
Step 1: Blend the Base Ingredients
Start by combining almond milk, protein powder, cocoa powder (only if you chose vanilla protein), powdered peanut butter, xanthan gum, vanilla extract, salt, and your chosen sweetener in a blender. Blend everything until it’s perfectly smooth and creamy. This mixture forms the foundation of your luxurious ice cream, rich in flavor and packed with protein.
Step 2: Chill the Mixture (If Using Ice Cream Maker)
If you have an ice cream maker, pop the blended mixture into the fridge for about 30 to 60 minutes. This chilling step helps the mixture firm up just enough to churn into a smooth and creamy ice cream with the right texture.
Step 3: Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to your machine’s instructions. In the last few minutes, add in the mini chocolate chips and chopped peanut butter cups. This timing ensures the mix-ins distribute evenly without melting into the base.
Step 4: Blender Only Method
If you don’t have an ice cream maker, no worries at all! Add a handful of ice to the base mixture in your blender and blend until you achieve a thick and creamy texture resembling soft serve. Then, fold in your mini chocolate chips and peanut butter cups by hand for that classic moose tracks experience.
Step 5: Freeze or Serve
Transfer your ice cream into a freezer-safe container. For a firmer ice cream, freeze it for 2 to 4 hours. If you prefer soft serve right away, just dive into the creamy goodness immediately. Either way, you’re in for a protein-packed treat bursting with flavor and texture.
How to Serve Moose Tracks Protein Ice Cream Recipe
Garnishes
Elevate your Moose Tracks Protein Ice Cream Recipe by topping it with extra mini chocolate chips, a drizzle of natural peanut butter, or even some chopped nuts for added crunch. A sprinkle of sea salt can also enhance the sweet and savory flavor profile, making each bite a little more indulgent and balanced.
Side Dishes
This ice cream pairs beautifully with a fresh fruit salad, especially berries or banana slices, which add natural sweetness and a juicy contrast. Alternatively, a warm brownie or some gluten-free cookies can turn this into a decadent dessert experience perfect for sharing.
Creative Ways to Present
Think outside the bowl by serving this Moose Tracks Protein Ice Cream Recipe in waffle cones or layered parfait glasses with granola for texture plays. Another fun idea is to use it as a filling for protein-packed ice cream sandwiches or even as a creamy topping for pancakes or waffles.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which can be rare with this recipe!), store them in an airtight container in the freezer. This keeps your Moose Tracks Protein Ice Cream Recipe tasting fresh and smooth without picking up any unwanted freezer flavors.
Freezing
Freezing this ice cream in a sealed container for up to one week maintains optimal texture and taste. Remember to cover the surface directly with parchment paper to avoid ice crystals forming and to keep it creamy when you thaw it for serving.
Reheating
Reheating ice cream isn’t typically advised, but if your ice cream becomes too hard after freezing, simply leave it at room temperature for 10 to 15 minutes before scooping. This softens the texture, bringing back that perfect creamy feel without altering the flavors.
FAQs
Can I use a different milk instead of almond milk?
Absolutely! Feel free to substitute almond milk with any plant-based milk or even dairy milk if you prefer. Just keep in mind that this may slightly change the flavor and texture, but it will still be delicious.
What if I don’t have xanthan gum? Can I skip it?
Yes, xanthan gum is optional and mainly used to add creaminess and prevent ice crystals. Without it, the ice cream may be a little less smooth but will still taste fantastic!
Is this recipe suitable for people with gluten intolerance?
This Moose Tracks Protein Ice Cream Recipe is completely gluten-free, making it a safe and tasty option for those managing gluten sensitivities.
How can I make this ice cream vegan?
To keep it vegan, ensure your protein powder is plant-based and use dairy-free chocolate chips and peanut butter cups. Unsweetened almond milk already fits into a vegan diet perfectly!
Can I add more peanut butter flavor?
Definitely! Swirling in natural peanut butter before freezing or serving adds an extra layer of creamy peanut richness that pairs beautifully with the chocolate and mix-ins.
Final Thoughts
If you’re looking to satisfy your sweet tooth without straying from your nutrition goals, this Moose Tracks Protein Ice Cream Recipe is a game changer. It effortlessly blends indulgence with wholesome ingredients, making dessert both enjoyable and guilt-free. I can’t wait for you to try it and experience how effortlessly delicious healthy ice cream can be!
Print
Moose Tracks Protein Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (plus optional 2–4 hours freezing time)
- Yield: 2 servings
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
Description
Moose Tracks Protein Ice Cream is a delicious and healthy dessert option that combines the rich flavors of chocolate and peanut butter with high-quality protein. This recipe uses almond milk and protein powder to create a creamy, low-sugar treat that can be made quickly using a blender or ice cream maker. Perfect as a post-workout snack or satisfying dessert, it’s gluten-free and customizable to your taste.
Ingredients
Main Ingredients
- 2 cups unsweetened almond milk
- 1 scoop chocolate or vanilla protein powder
- 2 tablespoons unsweetened cocoa powder (if using vanilla protein)
- 2 tablespoons powdered peanut butter
- 1/4 teaspoon xanthan gum (optional, for creaminess)
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Sweetener of choice to taste (like stevia or monk fruit)
Mix-ins
- 2 tablespoons mini chocolate chips
- 2 tablespoons peanut butter cups (chopped)
- Ice (if using a blender method, amount as needed)
Instructions
- Combine Ingredients: In a blender, add the unsweetened almond milk, protein powder, unsweetened cocoa powder (if using vanilla protein), powdered peanut butter, xanthan gum, vanilla extract, salt, and your preferred sweetener. Blend the mixture until it becomes smooth and well combined.
- Chill the Mixture (Ice Cream Maker Method): If you are using an ice cream maker, refrigerate the blended mixture for 30 to 60 minutes to cool it thoroughly before churning it according to your machine’s instructions.
- Churn and Add Mix-ins: While your mixture is churning in the ice cream maker, add the mini chocolate chips and chopped peanut butter cups during the last few minutes to evenly distribute the mix-ins.
- Blender Method Alternative: If you don’t have an ice cream maker and are using the blender method, add a handful of ice cubes to the mixture and blend until the texture is thick and creamy. Then, gently fold in the mini chocolate chips and chopped peanut butter cups by hand.
- Freeze for Firmer Texture or Serve Soft: Transfer the ice cream to a freezer-safe container and freeze for 2 to 4 hours if you want a firmer ice cream. Otherwise, you can enjoy it immediately as a soft-serve.
Notes
- Adjust sweetness according to your protein powder and personal preference.
- For a dairy-free version, opt for plant-based chocolate chips and protein powders.
- You can swirl in natural peanut butter for extra richness and flavor.
