Prep the berries. If using frozen raspberries, let them thaw slightly. Add raspberries, lemon juice, and half the sweetener to a small saucepan. Warm over medium heat for 5–7 minutes, stirring, until the berries break down and release juices.

Strain the seeds (optional but recommended). Press the warm raspberry mixture through a fine-mesh sieve into a bowl to remove most seeds. Scrape the underside of the sieve to get all the pulp. Let the puree cool to room temperature.

Blend the base. In a blender, combine heavy cream, almond milk, cream cheese, remaining sweetener, vanilla, salt, and the cooled raspberry puree. Add allulose if using. Blend until completely smooth and lightly thickened.

Taste and adjust. Raspberries vary. If it needs more sweetness, add a tablespoon more sweetener at a time. If it tastes flat, add a small squeeze more lemon juice or a pinch of salt.

Chill thoroughly. Pour the mixture into a covered container and refrigerate for at least 3–4 hours, or overnight. Cold base equals better texture.

Churn. If using an ice cream maker, churn according to the manufacturer’s instructions until it reaches soft-serve consistency, 15–25 minutes. In the last minute, drizzle in the vegetable glycerin or vodka if using.

No-churn method. If you don’t have a machine, pour the chilled mixture into a shallow, freezer-safe pan. Freeze 45 minutes, whisk vigorously, then return to the freezer. Repeat every 30–45 minutes for about 3 hours until thick and creamy. Stir in glycerin or vodka during the final mix.

Ripen. Transfer the soft ice cream to a lidded container. Press a piece of parchment directly onto the surface to prevent ice crystals. Freeze 2–4 hours to firm up.

Serve. Let the container sit at room temperature for 5–10 minutes for easy scooping. Use a warm scoop for neat rounds.