Sour Strawberry Icecream

Ok. I didn't know what to call this and my creative juices were not flowing. So if you have any suggestions that are better than that---bring em on! This recipe just came from me improvising with what was in the fridge. A quarter of a container of sour cream, some vanilla icecream...but best of all was the fresh, local strawberries. The flavour of this will not happen if you don't have in season, plump, ripe, juicy, DARK red, strawberries. Essential.

1 1/2 cups fresh local strawberries plus 1/2 cup sliced and reserved
3 tablespoons sour cream (light is fine)
3/4 cup of vanilla icecream
1 tablespoon sugar or agave

Servings: 6
Place all of the above ingredients minus the 1/2 cup reserved strawberries in a blender and puree until blended. Pour into a square baking sheet or bowl and top with the 1/2 cup of strawberries.

Place in freezer for approximately 4 hours or until just frozen. Serve on top of angel food cake, pound cake or just on its own. I had mine on half of one of my strawberry muffins.