Make this tasty treat without all the work.
NO-CHURN STRAWBERRY CHEESECAKE ICE CREAM
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