Melt the cocoa butter. You can either do this in the microwave in 20-second bursts, stirring in between. Otherwise use the double boiler method. Set aside.
Place the remaining ingredients in the blender and blend until smooth. When smooth remove the spout from the blender and slowly pour in the cocoa butter. When all the cocoa butter added put the spout back and blend for a further minute. Pour through a fine-mesh sieve into a bowl and refrigerate until completely cold.
Turn on your ice cream maker and pour in the chilled strawberry mixture. Churn until the mixture thickens - this will take about 25-30 minutes.
Transfer the ice cream to a container and freeze till it firms. Enjoy!
While the vodka is optional it, along with the liquid glucose helps ensure the ice cream is easily scoopable from the refrigerator.