Roughly chop the strawberries and add to a small saucepan. Add the water and sweetener and bring to the boil, then turn down to a simmer. Allow strawberries to reduce on a low temperature for about 30 minutes or till soft. Remove from heat and mash. Allow to cool.
Make Vanilla Ice Cream
Beat the cream cheese until smooth and creamy. Add the sweetener, vanilla extract, lemon juice and cream, beating the mixture on medium to high speed until combined and smooth. Take care not to over mix but allow mixture to thicken slightly. You should also adjust your sweetener to suit taste if desired.
Sift the guar gum on top of the ice cream mixture and quickly beat in with electric beaters until well combined, again taking care not to over whip.
Place half of the ice cream mixture into a freezer proof pan. Create swirls in the mixture with the back of a spoon and dollop half of the strawberry compote into the swirls. Spoon the remaining ice cream on top and again create swirls on top with the back of a spoon. Spoon the remaining strawberry compote into the swirls and smooth off the top.
Cover the pan with cling wrap and foil/or lid and freeze until firm. This can take up to 3-4 hours or overnight. Ice cream can also be made in an ice cream churn according to instructions- usually about 10-15 minutes.
When ready to serve, if ice cream is too firm leave to sit at room temperature for about 1-0-15 minutes prior to scooping.
Notes
Add a tablespoon of MCT oil to your ice cream to help keep it soft, especially if you aren't going to eat it all at once. It's also a great way to up your intake of MCT oil. This is optional.Guar gum can be omitted as well if desired although it does add a creaminess to the ice cream.To make strawberry ice cream without the swirl, add the strawberry mixture when you are beating the cream cheese to distribute the color more evenly.