- 1
- 5 mins
- 5 mins
Ingredients
- For the ice cream:
- 1/2 pound strawberries (or other berries), plus extra for garnish
- 1/4 cup granulated sugar (or more, to taste)
- 1/2 cup heavy whipping cream
- 1/3 cup Greek yogurt
- 1 tablespoon vodka (or Cointreau is great!)
- For optional cookie pie crust:
- 30 Nilla wafers (about 1 1/2 cups of cookies)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
Preparation
Step 1
In a food processor, combine the berries and sugar. Puree very well. If using raspberries, strain the seeds out.
In a medium bowl, whip the heavy cream until stiff peaks form. Whip in the yogurt.
Fold the berry puree into the cream mixture.
Stir in the vodka.
Pour into a freezer-safe container and freeze until set.
Before serving, let the ice cream sit at room temperature for 15 minutes. Trust me on that one.
If making a 6" cookie pie crust, crush the cookies into crumbs either in a food processor or plastic bag. Stir in the butter and sugar. Press mixture into the sides of a 6" pie pan, and freeze until set. Pour ice cream in crust and freeze until firm. Top with whipped cream for serving. Let sit on the counter for 15 minutes before attempting to slice.