Introduction & Inspiration: Effortless Frozen Elegance
This “Cool Strawberry Cream” is my secret weapon for an incredibly easy yet elegant frozen dessert! I absolutely love how it combines a creamy, tangy strawberry-cream cheese base with a vibrant homemade blueberry sauce, all without needing an ice cream maker. It’s pure, simple, frozen bliss.
The inspiration came from wanting a refreshing, make-ahead dessert that captured the essence of strawberries and cream but in a unique, frozen format. Using cream cheese and sour cream creates a wonderfully smooth texture when frozen, almost like a dense mousse or semi-freddo. It’s incredibly satisfying.
The process couldn’t be simpler: mix the filling ingredients, pour into a lined loaf pan, and freeze! The contrast of the sweet strawberry cream with the slightly tart, jewel-toned blueberry sauce is just fantastic.
Perfect for warm weather, easy entertaining, or whenever you need a delicious dessert that requires minimal active time, this Cool Strawberry Cream is a delightful discovery.
Nostalgic Appeal (Simple Pleasures, Frozen Treats)
There’s a wonderful nostalgia attached to simple, homemade frozen desserts. They remind me of childhood treats like push-pops, frozen yogurt bars, or those easy “icebox” creations whipped up on hot summer days. This recipe taps into that feeling of effortless, cool refreshment.
The core flavors – strawberry, cream cheese, vanilla – are comforting and widely loved. Serving it sliced from a loaf pan gives it a charmingly retro, yet elegant, feel. It’s like a sophisticated upgrade to a simple frozen treat.
The combination of the creamy strawberry base and the bright blueberry sauce also feels classic, like berries and cream, but presented in an unexpected frozen format. It’s familiar comfort with a delightful temperature and texture twist.
Making this dessert feels wonderfully uncomplicated. It brings back the simple joy of mixing ingredients and letting the freezer work its magic, resulting in a treat that feels special without the fuss.
Homemade Focus (The Magic of No-Churn Freezing)
I adore homemade frozen desserts, and this Cool Strawberry Cream brilliantly showcases the magic of no-churn methods. It proves you don’t need an expensive ice cream maker to achieve a smooth, creamy, sliceable frozen dessert at home.
The homemade focus here lies in the careful blending of ingredients chosen for their freezing properties. Cream cheese, sour cream, and sweetened condensed milk (in similar recipes, though not this exact one – Self-correction: This recipe uses sugar, not condensed milk) and whipped topping all contribute fat and sugar which help prevent large ice crystals, leading to a smoother texture than simply freezing fruit puree.
Making the simple blueberry sauce from scratch adds another layer of homemade goodness. Cooking down the berries with sugar creates a vibrant, flavorful sauce far superior to store-bought versions.
This recipe celebrates the ease of homemade. By simply mixing, pouring, and freezing, you create a dessert that tastes complex and satisfying, all thanks to the smart combination of readily available ingredients.
Flavor Goal: Creamy Strawberry Tang Meets Tart Blueberry Sauce
The primary flavor goal is a delightful contrast: a smooth, creamy, frozen base dominated by sweet strawberry and balanced by the tanginess of cream cheese and sour cream, served with a vibrant, slightly tart blueberry sauce.
The frozen strawberry cream itself should be dense yet creamy, not icy. The strawberry flavor, from mashed fresh berries, should be prominent but integrated into the tangy cream cheese base. The sweetness needs to balance the cream cheese and sour cream tang.
The blueberry sauce provides a crucial counterpoint. Its deeper berry flavor and slight tartness cut through the richness of the strawberry cream, adding brightness and complexity. The color contrast is also stunning.
Each bite should offer a cool, creamy melt of strawberry cheesecake-like flavor, punctuated by the bright, fruity notes of the blueberry sauce. A truly refreshing and balanced dessert experience.
Ingredient Insights: Building the No-Churn Base & Sauce
Let’s explore the key players in this effortless frozen treat:
For the Strawberry Cream Base:
- Cream Cheese (Softened): Provides the signature cheesecake tang, richness, and dense structure when frozen. Must be fully softened for smooth blending.
- Sugar (Granulated): Sweetens the base and helps lower the freezing point slightly for a less icy texture.
- Sour Cream: Adds moisture, additional tang, and contributes to the creamy texture.
- Mashed Fresh Strawberries: Deliver the primary fruit flavor, natural sweetness, and color. Mashing incorporates them smoothly.
- Whipped Topping (Thawed): Incorporates air, adds lightness, and crucially, contains stabilizers that help prevent iciness in no-churn frozen desserts.
For the Blueberry Sauce:
- Frozen Unsweetened Blueberries: Provide intense blueberry flavor and color. Frozen works perfectly here as they break down easily when cooked.
- Sugar (Granulated): Sweetens the sauce and helps create a syrupy consistency.
- Water: Provides the liquid needed to cook the blueberries and dissolve the sugar.
- Cornstarch (Implied/Recommended): Although not listed, adding 1-2 tsp of cornstarch mixed with a little cold water before boiling the sauce will ensure it thickens nicely upon cooling. I will add this recommendation in the steps.
The interplay between the creamy strawberry base and the tart blueberry sauce is key!
Essential Equipment: Freezer is Your Friend!
This recipe boasts a wonderfully short equipment list:
- 9×5-inch Loaf Pan: The perfect mold for creating a sliceable frozen dessert.
- Foil (Double Thickness): Essential for lining the loaf pan, allowing easy removal of the frozen dessert.
- Large Mixing Bowl: For the cream cheese base.
- Electric Mixer (Handheld or Stand): Necessary for beating the cream cheese mixture smooth.
- Rubber Spatula: For folding in strawberries and whipped topping.
- Small Saucepan: For making the blueberry sauce.
- Blender or Food Processor: For pureeing the blueberry sauce.
- Freezer Space: The most critical component!
No ice cream maker, no complicated gadgets needed!
List of Ingredients with Measurements (Ready to Chill!)
Here’s your shopping list for this cool and creamy dessert:
Strawberry Cream:
- 2 packages (8 ounces each) cream cheese, softened
- ¾ cup sugar
- ½ cup sour cream
- 3 cups fresh strawberries, mashed (about 1.5 pints)
- 1 carton (8 ounces) frozen whipped topping, thawed
Blueberry Sauce:
- 1 package (12 ounces) frozen unsweetened blueberries
- ⅓ cup sugar
- ¼ cup water
- (Recommended: 1-2 tsp cornstarch mixed with 1 Tbsp cold water)
Optional Garnishes:
- Additional sliced fresh strawberries
- Mint sprigs
Ensure cream cheese is softened and whipped topping is thawed.
Step-by-Step Instructions: Mixing, Freezing, and Saucing!
Let’s create this effortless Cool Strawberry Cream:
1. Prepare the Loaf Pan:
Line a 9×5-inch loaf pan with a double thickness of aluminum foil, ensuring the foil extends up and over the sides to create “handles.” Lightly grease the foil if desired, though not always necessary.
2. Make the Cream Cheese Base:
In a large bowl, beat the softened cream cheese, granulated sugar, and sour cream with an electric mixer until completely smooth. Scrape down the sides of the bowl as needed.
3. Fold in Strawberries and Whipped Topping:
Gently fold the mashed fresh strawberries into the cream cheese mixture using a rubber spatula.
Next, gently fold in the thawed frozen whipped topping until everything is evenly combined and no streaks remain. Be careful not to overmix and deflate the whipped topping.
4. Pour into Pan and Freeze:
Pour the strawberry cream mixture into the prepared foil-lined loaf pan. Spread it evenly.
Cover the pan tightly with plastic wrap or foil.
Freeze for several hours, or preferably overnight, until completely firm.
5. Make the Blueberry Sauce:
While the cream sets (or just before serving), make the sauce. In a small saucepan, combine the frozen blueberries, sugar, and water. (Recommended: If using cornstarch, whisk it with 1 Tbsp cold water in a small cup first).
Bring the mixture to a boil over medium heat. Cook and stir for 3 minutes. (Recommended: If using cornstarch slurry, stir it in now and cook 1 minute more until thickened).
Cool the sauce slightly.
Transfer the blueberry mixture to a blender or food processor. Cover and process until pureed.
Refrigerate the sauce until chilled.
6. Serve the Dessert:
Remove the frozen dessert from the freezer 15-20 minutes before serving to allow it to soften slightly for easier slicing.
Using the foil overhangs, lift the frozen strawberry cream block out of the loaf pan. Remove the foil.
Place the frozen block on a cutting board. Cut into thick slices using a large, sharp knife (running the knife under hot water can help).
Serve slices immediately, drizzled generously with the chilled blueberry sauce. If desired, garnish with additional fresh strawberries or mint.
Troubleshooting: No-Churn Nuances
Freezer desserts have their own set of potential issues:
Problem: Dessert is Rock Hard / Difficult to Slice
Cause: Frozen completely solid (normal for no-churn). Over-freezing. Lower fat content if substitutions were made. Solution: Let the dessert sit at room temperature for 15-20 minutes before attempting to slice. Use a sturdy, sharp knife, potentially warmed under hot water. Stick to full-fat ingredients for best texture.
Problem: Icy Texture
Cause: Less likely with cream cheese/whipped topping, but possible if fruit added too much water or if frozen very slowly. Solution: Ensure strawberries aren’t overly watery after mashing. Ensure freezer is cold enough for rapid freezing. The ingredients are designed to minimize iciness.
Problem: Grainy Texture
Cause: Cream cheese wasn’t fully softened or beaten smooth. Solution: Ensure cream cheese is completely softened. Beat thoroughly with sugar/sour cream until absolutely no lumps remain before folding in other ingredients.
Problem: Sauce Too Thin/Thick Solution: If too thin, simmer slightly longer or add the recommended cornstarch slurry. If too thick, thin with a teaspoon or two of water.
Tips and Variations: More Frozen Fun!
Customize this easy frozen treat:
- Lining the Pan: Ensure the foil lining is smooth to minimize wrinkles on the finished dessert. You can also use plastic wrap.
- Fruit Swaps: Replace strawberries with mashed raspberries, peaches, or mangoes. Adjust sugar if needed. Replace blueberries in the sauce with other berries.
- Flavor Boosts: Add 1 tsp vanilla extract or ½ tsp almond extract to the cream cheese mixture. Add lemon or orange zest for brightness.
- Layering: Create layers by freezing portions of the mixture separately (perhaps dividing and tinting with food coloring) or layering with crushed cookies (like graham crackers or vanilla wafers – press onto foil first).
- Chocolate: Fold in mini chocolate chips or drizzle slices with melted chocolate sauce.
- Homemade Whipped Cream: You can substitute homemade sweetened whipped cream for the frozen topping, but ensure it’s stabilized (with gelatin or cream cheese) for best frozen texture.
Serving and Pairing Suggestions: Cool Elegance
This dessert is perfect for easy yet impressive serving:
Serving Suggestions:
- Serve well-chilled, after softening slightly.
- Slice and plate individually, drizzling generously with the blueberry sauce.
- Garnish with fresh mint or berries.
- Ideal for summer parties, BBQs, potlucks, or as a make-ahead dessert.
Pairing Suggestions:
- Beverages: Iced tea, lemonade, sparkling water, or a light white wine or rosé.
- Alongside: Serve with a simple shortbread cookie for textural contrast.
Nutritional Information (Approximate, as of March 29, 2025)
Here’s the breakdown per piece with sauce:
- Calories: 198
- Fat: 10g (6g saturated fat)
- Cholesterol: 27mg
- Sodium: 62mg
- Carbohydrate: 26g (23g sugars, 2g fiber)
- Protein: 2g
This information is based on the provided nutrition facts. It’s a relatively moderate dessert calorie-wise, lower in fat than many traditional ice creams due to the whipped topping.
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Cool Strawberry Cream
Description
This “Cool Strawberry Cream” is my secret weapon for an incredibly easy yet elegant frozen dessert! I absolutely love how it combines a creamy, tangy strawberry-cream cheese base with a vibrant homemade blueberry sauce, all without needing an ice cream maker. It’s pure, simple, frozen bliss
Ingredients
Strawberry Cream:
- 2 packages (8 ounces each) cream cheese, softened
- ¾ cup sugar
- ½ cup sour cream
- 3 cups fresh strawberries, mashed (about 1.5 pints)
- 1 carton (8 ounces) frozen whipped topping, thawed
Blueberry Sauce:
- 1 package (12 ounces) frozen unsweetened blueberries
- ⅓ cup sugar
- ¼ cup water
- (Recommended: 1-2 tsp cornstarch mixed with 1 Tbsp cold water)
Optional Garnishes:
- Additional sliced fresh strawberries
- Mint sprigs
Ensure cream cheese is softened and whipped topping is thawed
Instructions
Let’s create this effortless Cool Strawberry Cream:
1. Prepare the Loaf Pan:
Line a 9×5-inch loaf pan with a double thickness of aluminum foil, ensuring the foil extends up and over the sides to create “handles.” Lightly grease the foil if desired, though not always necessary.
2. Make the Cream Cheese Base:
In a large bowl, beat the softened cream cheese, granulated sugar, and sour cream with an electric mixer until completely smooth. Scrape down the sides of the bowl as needed.
3. Fold in Strawberries and Whipped Topping:
Gently fold the mashed fresh strawberries into the cream cheese mixture using a rubber spatula.
Next, gently fold in the thawed frozen whipped topping until everything is evenly combined and no streaks remain. Be careful not to overmix and deflate the whipped topping.
4. Pour into Pan and Freeze:
Pour the strawberry cream mixture into the prepared foil-lined loaf pan. Spread it evenly.
Cover the pan tightly with plastic wrap or foil.
Freeze for several hours, or preferably overnight, until completely firm.
5. Make the Blueberry Sauce:
While the cream sets (or just before serving), make the sauce. In a small saucepan, combine the frozen blueberries, sugar, and water. (Recommended: If using cornstarch, whisk it with 1 Tbsp cold water in a small cup first).
Bring the mixture to a boil over medium heat. Cook and stir for 3 minutes. (Recommended: If using cornstarch slurry, stir it in now and cook 1 minute more until thickened).
Cool the sauce slightly.
Transfer the blueberry mixture to a blender or food processor. Cover and process until pureed.
Refrigerate the sauce until chilled.
6. Serve the Dessert:
Remove the frozen dessert from the freezer 15-20 minutes before serving to allow it to soften slightly for easier slicing.
Using the foil overhangs, lift the frozen strawberry cream block out of the loaf pan. Remove the foil.
Place the frozen block on a cutting board. Cut into thick slices using a large, sharp knife (running the knife under hot water can help).
Serve slices immediately, drizzled generously with the chilled blueberry sauce. If desired, garnish with additional fresh strawberries or mint.
Recipe Summary and Q&A: Your Easy Freezer Dessert Guide
Let’s recap this simple and delicious Cool Strawberry Cream!
Summary: This no-churn frozen dessert features a creamy base made with cream cheese, sugar, sour cream, mashed strawberries, and whipped topping, frozen in a foil-lined loaf pan. It’s served sliced with a homemade blueberry sauce for a refreshing and easy treat.
Q&A:
Q: Do I need an ice cream maker for this?
A: No! This is a no-churn recipe. You simply mix the ingredients and freeze them in a loaf pan.
Q: Can I use fresh blueberries for the sauce?
A: Yes, fresh blueberries will work perfectly fine for the sauce. The cooking time might be slightly shorter as they contain less water than frozen initially.
Q: How long does this need to freeze?
A: Several hours (at least 6-8) or preferably overnight to ensure it’s completely firm and sliceable.
Q: How should I store leftovers? A: Keep leftovers tightly covered in the freezer for up to 1-2 weeks for best texture.