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

Make this tasty treat without all the work.

NO-CHURN STRAWBERRY CHEESECAKE ICE CREAM

See the full video at fox8live.com.

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

 

Ingredients:

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

 

Method:

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