Chef John Folse’s Cookbook: No-Churn Strawberry Cheesecake Ice Cream

Make this tasty treat without all the work.


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Most often one would never consider making homemade ice cream, especially when you can find so many flavors in your local store. This recipe is a no-churn version, freezes in the home freezer, easy to make with fabulous flavor and is the perfect family project.

Prep Time: 4½ Hours

Yields: 6 Servings



2 cups strawberries, medium diced

¼ cup sugar

¼ cup water

1 (14-ounce) can sweetened condensed milk

10 ounces heavy whipping cream

1 (8 ounce) package cream cheese

¼ cup butter

1 tbsp lemon juice

1 tsp vanilla extract

1 (4-ounce) box white chocolate wafer



In a small saucepan, dissolve sugar in water over medium heat, creating a simple syrup. Once sugar has dissolved and created a thick syrup, remove from heat and let cool. Toss strawberries in a small bowl with simple syrup, then set aside. In a medium bowl, combine condensed milk, heavy whipping cream, cream cheese, butter, lemon juice and vanilla and beat with an electric mixer until it forms a thick batter. Reserve and set aside. In a bowl of a food processor, pulse white chocolate wafer until a breadcrumb-like mixture. Stir wafer crumbles and strawberries into batter mixture. Transfer to a container and freeze 4 hours. Serve frozen in martini glasses.

Recipe courtesy of Chef John Folse

Created in partnership with Orleans Coffee