One thing I’ve realized about myself is that I love the balance of chocolate and vanilla. From my favorite chocolate cake with vanilla buttercream, to this homemade Moose Tracks frozen yogurt.

This frozen yogurt gives you all that fudgy chocolate flavor (plus a few peanut butter cup bites) swirled into a deliciously creamy vanilla base. The perfect yin and yang for a hot summer day.

Bonus: no eggs or custard making required! This recipe is as easy as it is positively divine.

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frozen yogurt with chocolate and peanut butter scooped in dish

MOOSE TRACKS FROZEN YOGURT

We’re taking a classic Moose Tracks ice cream and turning it into frozen yogurt. I like a slightly creamier froyo base, so we’re using a combination of whole milk and heavy cream for the vanilla frozen yogurt.

The fudge swirl is made up of a mix of chocolate, heavy cream, and agave (or corn syrup). Just make sure you only lightly swirl it in. We’re looking for stripes, not a full blend.

Sprinkle in some chopped up peanut butter cups, and we are in business!!

Why do you use agave or corn syrup in the fudge swirl? The syrup will make a glossy chocolate sauce that, when frozen, won’t freeze rock hard but stay soft and scoopable. Perfect for froyo!

fudge sauce for swirling in frozen yogurt or ice cream

Moose Tracks frozen yogurt swirled in container

INGREDIENTS

Full-fat plain Greek yogurt: Forms the tangy, protein-rich base that gives the frozen yogurt structure and flavor
Granulated sugar: Sweetens the yogurt and helps maintain a smoother, softer frozen texture
Salt: Helps the flavor pop and balances the sweetness
Whole milk: Lightens the texture and helps create a scoopable consistency
Heavy cream: Adds richness, creaminess, and prevents the froyo from freezing too hard
Vanilla extract: Provides flavor throughout the base
Semi-sweet chocolate chips: The chocolatey base for your fudge swirl
Light agave or corn syrup: Creates a smooth swirl that stays soft when frozen
Chopped peanut butter cups: A classic mix-in for that salty-sweet flavor

I’m just looking for a plain vanilla froyo… You’ve found it! Simply follow the instructions and omit the chocolate fudge swirl and the peanut butter cups.

HOW TO MAKE MOOSE TRACKS FROZEN YOGURT AT HOME

Before making, check to see if you need to freeze the bowl of your ice cream maker before starting this recipe! This will be key to a properly churned frozen yogurt.

To make the vanilla frozen yogurt base, whisk together the Greek yogurt, granulated sugar, whole milk, 1 cup of heavy cream, vanilla extract, and salt until completely smooth. Cover and chill the mixture in the freezer for 30 minutes.

While the base chills, prepare the chocolate fudge swirl. In a small pot, combine the semi-sweet chocolate chips, remaining ¼ cup of heavy cream, and agave syrup over medium heat, stirring until smooth and glossy.

Remove the chocolate mixture from the heat and transfer it to a heat-safe bowl. Let it cool to room temperature until it is pourable but no longer warm. You don’t want it melting your yogurt!

Once the vanilla base is chilled, pour it into your ice cream maker and churn on low speed until it reaches a soft-serve consistency. This usually takes about 15 to 20 minutes.

Work quickly during assembly, as the frozen yogurt will begin to soften once it leaves the machine. Pour half of the churned base into a freezer-safe container, then layer with half of the chocolate fudge and half of the chopped peanut butter cups.

Repeat with the remaining vanilla base, fudge swirl, and peanut butter cups. Use a knife or spatula to gently swirl the mixture just a few times to create ribbons without fully blending.

Freeze the finished frozen yogurt until firm and scoopable, about 4 hours.

scoops of chocolate and vanilla frozen yogurt

3 reasons you’ll love this Moose Tracks frozen yogurt

A delicious balance of vanilla, chocolate, and peanut butter
Creamy, fudgy, and crunchy textures all scooped up in one frozen yogurt
No eggs (or custard) required! Just whisk, swirl, and freeze

TIPS & VARIATIONS

Know your ice cream maker! Your bowl and/or machine must be properly chilled (according to your manufacturer’s instructions) before you make this frozen yogurt.
You can absolutely omit the chocolate and peanut butter elements and just make a delicious vanilla frozen yogurt out of this recipe. Or mix in your own add-ins like chocolate chips, fresh fruit, or a splash of your favorite extracts
Only just swirl the chocolate into your vanilla base once churned. The frozen yogurt will start to melt quickly once you remove it from your ice cream maker, so be careful not to over-stir in your chocolate.
You can use honey in place of the agave or corn syrup if you please. Know that honey will likely add a strong, less neutral flavor that could overwhelm the chocolate.

STORING THIS EASY FROZEN YOGURT RECIPE

When assembling this frozen yogurt with a fudge swirl, store it in a well-sealed, freezer-safe container. For best quality, enjoy within the first 2-3 weeks, though the froyo should keep for up to a month.

MORE COLD DESSERT RECIPES

EQUIPMENT YOU’LL NEED

Prep Time 15

Cook Time 5

Total Time 5 5

Servings 8 servings

Course Dessert

Cuisine American

Make extra creamy Moose Tracks frozen yogurt right at home! Made with a homemade vanilla yogurt base, swirls of chocolate fudge, and chunks of peanut butter cups.

Equipment

Pot
Mixing Bowls
Whisk
Spatula
Measuring Cups
Measuring Spoons
Ice cream maker

Ingredients

2 cups full-fat plain Greek yogurt
¾ cup granulated sugar
¼ tsp salt
1 cup whole milk
1 cup heavy cream
1 ½ tsp vanilla extract
½ cup semi-sweet chocolate chips
¼ cup heavy cream
2 tablespoons light agave or corn syrup
½ cup chopped peanut butter cups

Instructions

If using an ice cream maker that needs to be frozen before using, pop that base into the freezer before making this recipe!
Make the base for your vanilla froyo by whisking together the yogurt, sugar, milk, 1 cup of heavy cream, vanilla, and salt until smooth. Cover and chill in the freezer for 30 minutes
While your vanilla base chills, make your chocolate fudge drizzle. In a small pot, add your chocolate chips, remaining ¼ cup of heavy cream, and agave. Place over medium heat, stirring until smooth
Remove your chocolate from the heat and pour it into a heat-safe bowl. Cool down to room temperature – you want it pourable but not warm, or it will melt your froyo.
While your chocolate cools, add your chilled vanilla base to your ice cream maker and churn on low speed until you reach a soft-serve consistency. About 15-20 minutes
Before assembly, have all your fillings ready! You’ll need to work quickly since once you remove your froyo from the machine, it will melt fast!
Pour half of your vanilla base into a freezer-safe container, then drizzle over half of the chocolate and half of the peanut butter cups. Repeat with the remaining vanilla base, chocolate, and peanut butter cups
Use a knife or a spatula to gently swirl the chocolate into the vanilla, being careful not to overmix (just a few swirls). We want stripes!
Store covered in the freezer until it reaches a scoopable consistency (up to four hours)

Notes

*You can substitute honey for the agave or corn syrup, but it does add a dominant flavor that, personally, I feel overwhelms the other flavors in the frozen yogurt.