If you can get your hands on a few stalks of fresh rhubarb, give this a go. It's not overly sweet, not overly tart, and incredibly creamy. And you don't need an ice cream maker.
3-4 rhubarb stalks, cut into 1/2 inch pieces
1 1/2 cups strawberries (fresh or frozen)
Juice and zest from 1/2 lemon
Plain full-fat yogurt
Cut the rhubarb and strawberries and put them in a pot, on medium-low, on the stove. Add the lemon juice and zest and vanilla. Let it simmer for 10 minutes, stirring every once in a while. After about 10 minutes, it should be bubbly. Let it cook for another 4-5 minutes, stirring frequently. Turn off the heat, add the honey. If you'd like it sweeter, add more honey.
Once it's cooled slightly, mix the sauce with the plain yogurt. You can determine the ratio of yogurt to sauce based on your own tastes. I like it when it's a real antique pink color. Put it in a container and freeze it for 4-5 hours. Take it out of the freezer and put it all in a blender or food processor. Mix well. Put back in the freezer for at least 4 hours. Let it defrost slightly before you serve it.