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too impatient to wait for the ice cream to fully-set

Tangy Strawberry Ice Cream

adapted from Sweet Amandine
Prep Time 2 hrs 30 mins
Total Time 2 hrs 30 mins
Servings 12


  • 1 lb fresh strawberries in season!, hulled and cut into slices
  • 1 Tbsp Pinnacle Cake-Flavored Vodka you can use plain vodka
  • 1 cup vanilla sugar
  • 1 cup Cabot Greek Style Lowfat Plain Yogurt
  • 1 cup heavy cream
  • 1/2 tsp lemon juice freshly squeezed


  • In a large bowl, combine the sliced strawberries, vodka, and sugar, stirring til the strawberries are evenly coated. Cover and leave on the counter for about an hour, stirring periodically.
  • After 1 hour, combine the strawberry mixture with the yogurt, heavy cream, and lemon juice in a blender. Puree until you reach desired consistency. Pour back into the large bowl, cover, and put in the refrigerator for 1 hour.
  • When ready to make ice cream, set up your machine and add the mixture per manufacturer’s directions. In my case, I have a Cuisinart 1.5 Qt maker and after pouring in the mixture, it took about 25 minutes to freeze to soft-serve stage.
  • Transfer to an air-tight container and freeze for another four hours or more to set fully.


At the last minute, I decided to dice up some pound cake and stir that into my ice cream while I was transferring it to the freezer container. It was fantastic! The diced pound cake also makes a great garnish if you don’t want to mix it in.