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Homemade Dairy Free Mackinac Island Fudge Ice Cream



  • Be sure that your ice cream maker’s freezer bowl has been chilling in the freezer for at least 24 hours.
  • Put the coconut milk, dates, vanilla extract, almond extract, and sea salt in your high-powered blender. Blend the ice cream mixture until smooth. I use the ice cream function of my high-powered blender, but you could use any setting as long as the mixture gets smooth. If you do not have a high-powered blender, a Magic Bullet style will help the dates get super smooth, or a food processor will with some extra time.
  • Pour the blended ice cream mixture into your ice cream maker and process for 30- 40 minutes, or according to your ice cream manufacturer’s instructions. The ice cream mixture will be thin at first and within 20 minutes get very thick! Transfer your churned ice cream to a freezer safe container, and spread evenly.
  • Spoon the frozen fudge chunks over the top of the churned ice cream, and fold them in. Then, drizzle the chocolate sauce and very gently use your spoon to swirl it in. If you stir the sauce too much, you will end up with chocolate ice cream so just take your time and just do a little!
  • Freeze the ice cream for at least 4 hours before scooping. I like to set the ice cream container on the counter for about 15 minutes to let it soften before scooping.


  • If you are thinking this ice cream is drool-worthy enough to make yourself, but don't have a trip planned to Mackinac Island to get fudge, you have options! I don't know how it works in other cities, but in our area, we have our own little shops that make their own fudge, and any fudge will really do. If you want to go the extra mile and make your own fudge, the ingredients in this homemade dairy free fudge are fantastic, and similar to that on Mackinac Island itself! And in a pinch, I think the Enjoy Life Chocolate Chunks or Trader Joe's Chocolate Chips would be just fine too!