Prep the berries. Rinse, hull, and pat dry the strawberries. Slice them and measure about 3 cups. Dry berries blend better and prevent icy texture.

Mac­erate for flavor. Toss strawberries with 1/4 cup of your chosen sweetener. Let sit 10–15 minutes until juicy. This draws out flavor and softens the fruit.

Blend the base. Add the macerated strawberries and their juices to a blender. Pour in the heavy cream and the rest of the sweetener to taste. Blend until smooth for a classic creamy texture, or pulse briefly if you like small fruit bits.

Taste and adjust. Check sweetness and brightness. If the berries were tart, add a little more sugar or condensed milk. For extra pop, a tiny pinch of salt can sharpen flavors.

Chill the mixture. Pour into a bowl, cover, and refrigerate 1–2 hours until very cold. A cold base freezes faster and stays creamier.

With an ice cream maker: Churn the chilled mixture according to your machine’s instructions, usually 15–25 minutes, until it reaches soft-serve consistency.

Without an ice cream maker: Pour into a shallow, freezer-safe container. Freeze for 2–3 hours, stirring vigorously every 30–45 minutes to break up ice crystals. Do this 3–4 times, then freeze solid.

Final freeze. Transfer to a lidded container and freeze 2–4 hours to set. For easy scooping, let it sit at room temperature 5–10 minutes before serving.