Moose Tracks Milk Shake Recipes

QUICK AND EASY MOOSE MILK

Quick and Easy Moose Milk image

This was created by my daughter and enjoyed by many. Try it your friends will be asking for the recipe. Adjust quantities according to company.

Provided by Kenneth Smith

Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes

Time 10m

Yield 8

Number Of Ingredients 9

Ingredients

12 fluid ounces heavy whipping cream
12 fluid ounces milk
4 fluid ounces vodka
4 fluid ounces dark rum
2 fluid ounces Irish cream liqueur (such as Baileys®)
2 fluid ounces coffee-flavored liqueur (such as Kahlua®)
2 cups vanilla ice cream
1 pinch ground nutmeg, or more to taste
1 pinch ground cinnamon, or more to taste

Steps:

Blend cream, milk, vodka, rum, Irish cream liqueur, coffee-flavored liqueur, ice cream, nutmeg, and cinnamon together in a blender until smooth.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 17.5 g, Cholesterol 80.2 mg, Fat 21.7 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 13.4 g, Sodium 63.2 mg, Sugar 15.1 g

MOOSE MILK

Moose Milk image

Being a military brat, I've seen many a party with this delicious concoction of copious amounts of alcohol and ice cream. It's like an alcoholic milkshake, but be prepared for the hangover if you drink too much! Great for New Year's parties!

Provided by tdawn737

Categories Drinks Recipes Punch Recipes Adult Punch Recipes

Time 10m

Yield 36

Number Of Ingredients 6

Ingredients

1 gallon vanilla ice cream, softened
1 gallon milk
4 ¾ cups dark rum
4 ¾ cups coffee-flavored liqueur (such as Kahlua®)
4 ¾ cups vodka
1 pinch ground nutmeg, or to taste

Steps:

Whisk vanilla ice cream, milk, rum, coffee liqueur, and vodka in a large punch bowl until frothy and liquid; garnish with nutmeg. Ladle into punch mugs.

Nutrition Facts : Calories 431.3 calories, Carbohydrate 31.4 g, Cholesterol 34.4 mg, Fat 8.7 g, Fiber 0.4 g, Protein 5.6 g, SaturatedFat 5.4 g, Sodium 94.8 mg, Sugar 30 g

MOOSE TRACKS ICE CREAM

Moose Tracks Ice Cream image

I found this recipe on Domestic Pursuits but I changed it up to my liking. This recipe is absolutely delicious! The fudge ripple recipe is from the Perfect Scoop.

Provided by Roxanne J.R.

Categories Frozen Desserts

Time 1h15m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 17

Ingredients

1 egg
2/3 cup sweetened condensed milk
3 tablespoons white sugar
3 tablespoons brown sugar, not packed
1 cup heavy whipping cream
1 1/2 cups half-and-half
1/2 cup milk
1/8 teaspoon salt
1 1/2 tablespoons vanilla extract
20 miniature peanut butter cups (chopped)
4 ounces semisweet chocolate (chopped)
1 -2 cup fudge, ripple (see recipe below)
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tablespoons unsweetened dutch cocoa
1/2 teaspoon vanilla extract

Steps:

Pour half and half into small saucepan and heat, stirring occasionally, until steam rises. Remove from heat.
In a separate bowl, use a whisk or electric mixer to beat egg sweetened condensed milk and sugar together.
Beat in 1/2 cup of hot half and half and then stir this mixture into the saucepan with the remaining half and half.
Cook over medium-low heat, stirring almost constantly. Continue until the mixture reached 170-180 degrees or is slightly thickened.
Do not bring the mixture to a boil.
Pour the mixture into a separate bowl and stir in the cream, milk, vanilla extract and salt.
Chill the mixture for several hours (overnight is even better).
You can speed up the process by placing the bowl containing the mixture in a large bowl filled with ice and water.
Freeze in ice cream maker according to manufacturer's directions.
Once the ice cream is done, gently fold in the Reese's Peanut Butter cup and chocolate chunks using a rubber spatula.
Transfer the ice cream to a storage container, alternating layers of ice cream with general drizzles of fudge ripple. Do not mix the ice cream and the ripple, as it will become muddied.
Allow ice cream to cure in freezer and attain desired hardness.
RECIPE FOR FUDGE RIPPLE BELOW.
Combine sugar, corn syrup, water and cocoa powder in a medium sauce pan and whisk until well-combined.
Heat over medium heat. Whisk constantly until it comes to a low boil.
Continue to cook for one minute, whisking constantly.
Remove from heat and stir in vanilla.
Chill thoroughly in refrigerator before using.
Fudge ripple, if covered and refrigerated, can be stored for up to 2 weeks.
FUDGE RIPPLE RECIPE.

Nutrition Facts : Calories 567, Fat 33, SaturatedFat 18.8, Cholesterol 95.8, Sodium 185.4, Carbohydrate 67, Fiber 4.3, Sugar 48.8, Protein 9.7

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