Place the strawberries into a blender and blend on high speed until they are completely smooth, with no visible chunks. Scrape down the sides if needed so all the fruit is fully puréed, as this creates a smooth, even base for the ice cream.

Add the Greek yogurt, heavy cream, protein powder, sweetener, vanilla extract, and salt to the blended strawberries. Start blending on low speed to help the protein powder incorporate smoothly without clumping.

Increase the blending speed and continue until the mixture is fully creamy, thick, and evenly combined. The texture should look like a rich milkshake with no graininess from the protein powder.

Taste the mixture and adjust the sweetness if needed. Keep in mind that flavors become slightly muted once frozen, so the mixture should taste just a touch sweeter than you want the final ice cream to be.

Pour the blended mixture into a freezer-safe container, spreading it out evenly with a spatula so it freezes at the same rate throughout.

Place the container in the freezer and freeze until the ice cream is scoopable. For an extra-smooth texture, remove it once halfway through freezing and give it a quick stir to break up any ice crystals before returning it to the freezer.

Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. This makes scooping easier and brings back the creamy, ice-cream-like texture.