Slice the washed and hulled strawberries and place them in a medium pot with sugar and lemon juice. Cook over low to medium heat until the strawberries break down and the mixture turns bright red. Mash the strawberries with a fork, then let the mixture cool. Stir in any optional flavor boosters if using.

Once cooled to a comfortable temperature, stir in the cream. Adding cream while the mixture is too hot may curdle it, so ensure it's cool enough.

Pour the mixture into the Ninja Creami 470ml tub, just below the fill line. Freeze for 24 hours with the lid off.

Process the frozen mixture using the Ninja Creami's ice cream function. Store any leftovers with the lid on in the fridge. The ice cream typically does not need re-processing; just let it soften at room temperature before serving.