Step 1

Add water, allulose, and strawberries to a saucepan and heat gently over low heat.

Step 2

Gently mash the strawberries with the back of a fork or spoon, and stir over medium-low heat until strawberries are thick and glossy.

Step 3

Set aside to cool.

Step 4

Mix heavy cream, almond milk, allulose, salt and vanilla in a large bowl. A pourable bowl works great for this.

Step 5

Pour mixture into the ice cream maker and set the machine to the ice cream setting.

Step 6

When the ice cream maker has 1 minute left in its cycle pour in half the strawberry ripple.

Step 7

Remove the ice cream from the imagine and scoop into a freezer safe bowl. Pour the remaining half of the strawberry ripple and stir 3-4 times to blend in, but do not completely blend.

Step 8

Freeze for an additional 20 minutes before serving.

Step 9

If left in the freezer to freeze solid, allow ice cream to soften for 15 minutes prior to serving.