Sugar-free Freezer Ice Cream

Combine the PET Lite milk and sugar substitute in a large bowl, stirring until the sugar substitute is completely dissolved.

Add the orange juice to the milk mixture and stir well to combine.

Dice the strawberries into small, uniform pieces and add them to the milk mixture along with the pineapple juice from the can.

Chop the pineapple slices into bite-sized chunks and fold them gently into the mixture.

Pour the entire mixture into a shallow freezer-safe container, spreading it evenly.

Place the container in the freezer for 2 hours until the mixture begins to freeze around the edges.

Remove from the freezer and stir vigorously with a fork or whisk, breaking up any ice crystals and pushing the partially frozen mixture from the edges toward the center.

Return to the freezer and repeat the stirring process every 45 minutes for the next 3 to 4 hours, each time breaking up ice crystals to create a smooth, creamy texture.

Once the ice cream reaches the desired consistency and is fully frozen (approximately 4 to 5 hours total), serve immediately for a soft-serve texture or allow it to freeze completely overnight for a firmer scoop.