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homemade mackinac island fudge

Mackinac Island Fudge Ice Cream Recipe

Simple and delicious no churn ice cream
5 from 1 vote
Prep Time 25 mins
Chill 6 hrs
Total Time 6 hrs 25 mins
Course Dessert
Cuisine American
Servings 6
Calories 325 kcal


  • Baking Sheet
  • Loaf Pan
  • 2 Mixing Bowl
  • Hand Mixer


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
  • tsp. Salt
  • ½ Cup Chopped Nuts

Ice Cream

  • 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.

Ice Cream

  • 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!


Calories: 325kcal
Keyword Ice Cream, Mackinac Island Fudge, No Churn
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