Strawberry & Trefoils Ice Cream

Start by stirring the sliced strawberries, sugar and vodka together until sugar is dissolved. Cover and allow to sit at room temperature for about an hour, stirring occasionally.

Chop Trefoils into bite-size pieces, set aside.

In a blender or food processor, puree together the sour cream, heavy cream, lemon juice, strawberries and their sugared juices.

Chill mixture in the fridge for at least an hour.

Churn mixture per your ice cream maker’s instructions. After 20 minutes or so of mixing, add in the chopped cookies. Store in a freezer-safe container and chill for at least 2 hours.

Serve in a waffle cone or in a dish with another cookie!

Makes about 1.5 quarts.