In a cold saucepan, whisk together the inulin, pea protein, flaxseed meal, erythritol, guar gum, and monk fruit extract; stir to combine. Stir in the water; bring to a boil over medium-high heat, stirring occasionally. Lower the heat to medium, stirring frequently for 2 minutes.
Remove from the heat. Add the glycerin, strawberry emulsion, vanilla (if using)., and liquid stevia; stir. Using an immersion handheld blender or countertop blender, blend until smooth. (If you're using a countertop blender, blend in small batches and wait for it to cool some to avoid exploding the lid off.)
Serve and enjoy! Because this is not ice cream, but somewhere between ice milk and sorbet, be careful of brain freezes. Take a break between bites.
https://glutenfreerecipebox.com/wink-frozen-desserts-strawberry-copycat-recipe/