Mackinac Island Fudge Ice Cream Recipe
Simple and delicious no churn ice cream
2 Mixing Bowl
Mackinac Island Fudge
- 2 Cups Confectioners Sugar
- ½ Cup Whole Milk
- ½ Cup Granulated Sugar
- ½ Cup Brown Sugar
- 1 tsp. Pure Vanilla Extract
- ½ Cup Butter
- ⅛ tsp. Salt
- ½ Cup Chopped Nuts
- 2 Cups Heavy Cream
- 14 oz. Sweetened Condensed Milk
- 2 tsp. Pure Vanilla Extract
Add butter, granulated sugar, brown sugar, and whole milk to large saucepan. Bring to medium heat while stirring constantly. Bring to boil and boil for six minutes, stirring constantly.
Remove from heat. Add confectioners sugar and vanilla extract. Use hand mixer on medium until mixture is smooth.
Fold in chopped nuts.
Grease baking sheet with butter and pour fudge in.
Chill in freezer for at least 20 minutes.
Place two large mixing bowls in freezer and chill for at least twenty minutes before starting your ice cream.
Line loaf pan with parchment paper and chill in freezer while preparing ice cream.
In mixing bowl add vanilla extract and sweetened condensed milk and combine.
In second mixing bowl add heavy cream and mix on high until stiff peaks form.
Fold in your sweetened condensed milk mixture.
Pour ice cream into loaf pan and place in freezer.
Put It All Together
Take out your fudge and chop it up.
Add fudge to ice cream and fold it in.
Place ice cream back in freezer and chill for at least six hours. Stir each hour for the first four hours of chilling.
Serve and enjoy!