Prep the berries: Hull the strawberries and cut them in halves or quarters. Add them to a bowl with 2 to 3 tablespoons of your sweetener and the lemon juice. Toss and let sit for 10 to 15 minutes to release juices and intensify flavor.

Blend the base: In a blender, add the macerated strawberries (and their juices), heavy cream, almond milk, cream cheese, vanilla, remaining sweetener, and a small pinch of salt. Blend until smooth and silky. Taste and adjust sweetness or lemon if needed.

Optional thickener: If using xanthan gum, sprinkle it into the running blender in a very light, steady dusting. Blend for 10 to 15 seconds more. This helps reduce iciness and improves scoopability.

Chill the mixture: Pour the mixture into a covered container and refrigerate for at least 2 to 4 hours, or until very cold. A cold base churns faster and freezes smoother.

Churn: Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 15 to 25 minutes, until it reaches a soft-serve texture.

No ice cream maker? Pour the mixture into a shallow, freezer-safe pan. Freeze for 3 to 4 hours, whisking vigorously every 30 to 45 minutes to break up ice crystals. An immersion blender also works well for this.

Freeze to firm: Transfer the churned ice cream to a lidded container. Press a piece of parchment directly on the surface to prevent ice crystals. Freeze for 2 to 4 hours until scoopable.

Serve: Let the container sit at room temperature for 5 to 10 minutes before scooping. Serve as is, or top with a few sliced berries or a sprinkle of toasted coconut.