Strawberry Ice Cream, Blueberry Sauce
From: Gerry, Maine, USA
Comments: Preparation time : 20 minutes
Freezing time : overnight
IngredientsPreparation
Strawberry Ice Cream
  • 3 cups [750 mL] fresh strawberries, crushed [or 2 packs 10 1/2-ounce / 300-g each, frozen]
  • 2 [8 1/2-ounce / 250-g each] packs cream cheese, cubed
  • 1/2 cup [125 mL] sour cream
  • 3/4 cup [150 g] sugar
  • 2 cups [500 mL] frozen whipped topping, thawed
Blueberry Sauce
  • 1 [10 1/2-ounce / 300-g] pack frozen blueberries
  • 1/3 cup [75 g] sugar
  • 1/4 cup [60 mL] water
  • Prepare blueberry sauce.
  • If frozen, thaw and then drain strawberries before making strawberry ice cream.
  • Double line a 9 x 5-inch [2-L] bread loaf pan with wax paper.
  • Into the large bowl of an electric mixer, beat together cream cheese, sour cream and sugar, until well blended.
  • Delicately fold in fresh or frozen drained strawberries, then whipped topping.
  • Evenly spread into prepared pan.
  • Cover and freeze ice cream overnight.
  • Refrigerate for 1 hour, before serving.
  • To serve, pour cold blueberry sauce onto individual dessert plates.
  • Top with a slice of ice cream.
Blueberry Sauce
  • Bring together blueberries, sugar and water to a boil.
  • Leave to simmer over medium heat for 3 minutes, stirring.
  • Puree mixture.
  • Refrigerate until ready to serve, cold.