Strawberry Cream Cheese Ice Cream

Strawberry Cream Cheese Ice CreamAfter my unfortunate bout with an ACE inhibitor, my endocrinologist finally got back to me about my reaction, which was indeed rare and unexpected. My gut instinct was right, and I never should’ve taken that medication to begin with. I admit, when I took it back to the pharmacy to have them dispose of it, I was tempted to throw it in the face of the pharmacist who told me not to worry and just to take some Benadryl if I experienced any side effects and say “I told you I shouldn’t take this!” Luckily she wasn’t there, and not that I would do that anyway. I am now instead on a beta blocker, which thus far, seems to be much kinder and gentler to my system. The only side effect I’ve noticed is that I’m a little more tired during the day…But that could very well just be from the fact that I really don’t get as much sleep as I need. If left to my own devices, and I get a good solid 8.5/9 hours, I actually feel energized and refreshed. Unfortunately, though, I’m lucky to get 6 hours a night.

And while I kind of slipped this week regarding all the fruits and veg, I’ve been to the store, restocked, and have recommitted to getting off these beta blockers ASAP. Granted, I am still waiting on more test results to come back, but I still don’t want to be chained to a string of medications for the rest of my life. I’m not even 40 yet, for cryin’ out loud!

So that means homemade stuff, like this Strawberry Cream Cheese Ice Cream.

Strawberry Cream Cheese Ice CreamWell, it’s an excuse to use the new ice cream maker I bought myself last week. I wanted something that would make more than a single serving, which is what my other one does.

Strawberry Cream Cheese Ice CreamAnd it’s a perfect cool-down treat. I debated on adding the strawberries, because I’m one who does not like fruit combined with cheesecake. No strawberry, raspberry, blueberry cheesecakes…Heck, more often than not, I don’t even like chocolate or candy attached to my cheesecake.

Strawberry Cream Cheese Ice CreamWhich is not to say that I won’t eat any of the above…But I much prefer a plain cheesecake (I don’t even like lemon zest in the batter!) with a cup of coffee. That’s one of the few “perfect” desserts in my opinion (which of course, matters naught).

But the strawberries don’t hurt anything…The bambino tried to tell me I should leave them out, but I didn’t, and he inhaled the ice cream cone I gave him–Which is unusual, since he’s such a slow eater, he’s always the last to finish anything!

Strawberry Cream Cheese Ice Cream

Strawberry Cream Cheese Ice Cream


  • 3 C half & half
  • 1 1/4 C powdered sugar
  • 2 egg yolks
  • 1 8-oz. package cream cheese, room temperature and cut into cubes
  • 1 Tbsp. vanilla extract
  • 1 C strawberries, cut into small pieces


In a medium saucepan, whisk together the half & half, powdered sugar, and egg yolks. Bring to a simmer over medium heat, and whisk occasionally, until the mixture has thickened (about 10-15 minutes).

Remove from the heat and whisk in the cream cheese and vanilla extract. Whisk until the cheese has melted. Cool 1 hour at room temperature, then cover and refrigerate at least 8 hours, or overnight.

Process in an ice cream maker according to the manufacturer's directions. Place in an airtight, freezer-proof container, and ripen at least 4 hours.

Allow to sit for 5-10 minutes before scooping and serving. Makes about 1 quart.

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I have to say, having this new ice cream maker is probably not the best of ideas, with as much as I love ice cream…But then again, homemade ice cream isn’t just something you can whip up in 5 minutes, and homemade is almost always better than store-bought (except with salads for some reason…They’re never as good at home as when someone else prepares them. I wonder why that is?).

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