Sugar-Free Strawberry

Steps

1. Blend 160 g strawberries260 ml strawberries1 cup + 1 tbsp strawberries240 g strawberries390 ml strawberries1⅔ cups strawberries, 65 g sugar-free sweetener80 ml sugar-free sweetener⅓ cup allulose or a 1:1 granulated sweetener100 g sugar-free sweetener120 ml sugar-free sweetener½ cup allulose or a 1:1 granulated sweetener, 1 tsp fresh lemon juice1 tsp fresh lemon juice1 tsp fresh lemon juice1½ tsp fresh lemon juice1½ tsp fresh lemon juice1½ tsp fresh lemon juice and 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese until completely smooth.
2. Add 150 ml whipping cream150 ml whipping cream⅔ cup heavy cream225 ml whipping cream230 ml whipping cream1 cup heavy cream and 90 ml whole milk90 ml whole milk¼ cup + 2 tbsp whole milk135 ml whole milk140 ml whole milk½ cup + 1 tbsp whole milk and blend for 10 more seconds.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
5. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Top with sliced fresh strawberries.