Make the strawberry compote: Add strawberries, 1 tablespoon allulose, lemon zest, and lemon juice to a small saucepan. Cook over medium heat for 6–8 minutes, stirring, until the berries soften and release juices. Mash lightly with a fork. Simmer until thick and jammy. Cool completely.

Prep the cream cheese base: In a mixing bowl, beat the softened cream cheese with powdered allulose until smooth and fluffy, about 1 minute. Add vanilla and salt. Beat again to combine.

Add liquids: Slowly beat in the almond milk until smooth. If using xanthan gum, sprinkle it in while mixing to avoid clumps.

Whip the cream: In a separate bowl, whip the heavy cream to soft peaks. Add remaining 2 tablespoons sweetener to the cream as it whips.

Fold together: Gently fold the whipped cream into the cream cheese mixture in two batches. Don’t overmix—keep it airy.

Marble in the strawberries: Fold in half the cooled compote. You want swirls, not a uniform pink color. Reserve the rest for layering.

Churn (preferred method): Chill the mixture for 1 hour. Pour into your ice cream maker and churn according to the manufacturer’s instructions until thick and soft-serve consistency. During the last minute, ripple in the remaining compote.

No-churn option: Skip step 7. Layer half the base into a loaf pan, spoon half the compote, swirl with a knife, repeat with the remaining base and compote.

Freeze: Cover tightly. Freeze 3–4 hours for scoopable texture, or up to 6–8 hours for firmer scoops.

Serve: If very firm, let it sit on the counter for 10–15 minutes to soften before scooping. Rinse your scoop in hot water for clean scoops.