Prep the strawberries: Add the strawberries to a bowl with 2 tablespoons of the sweetener and the lemon juice. Mash lightly with a fork to release juices. Let sit for 10–15 minutes to macerate. If you like fewer chunks, blend them smooth.

Blend the base: In a blender, add heavy cream, almond milk, cream cheese, remaining sweetener, vanilla, and a pinch of salt. If using xanthan gum, sprinkle it in while blending to prevent clumps. Blend until silky and smooth.

Combine: Add the strawberries and their juices to the blender. Pulse a few times to mix. For a chunkier texture, stir them in by hand instead.

Chill thoroughly: Pour the mixture into a covered container and refrigerate for at least 2–3 hours, or until very cold. A chilled base freezes faster and creamier.

Churn method: Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches soft-serve consistency.

No-churn method: Pour into a loaf pan, cover, and freeze. After 45 minutes, stir vigorously with a fork or whisk to break up ice crystals. Repeat every 30–45 minutes for 2–3 hours until creamy and mostly set.

Freeze to firm: Transfer to a lidded freezer-safe container. Freeze 2–4 hours for scoopable firmness. If it becomes very firm, let it sit at room temperature for 10–15 minutes before scooping.

Serve: Scoop into bowls and top with a few sliced berries, a dollop of whipped cream, or sugar-free chocolate shavings.