Place a large mixing bowl and whisk in the freezer for 10 minutes prior to preparation.

In the chilled bowl, whip the heavy cream on high speed until stiff peaks form.

In a separate medium bowl, whisk together the Greek yogurt, vanilla protein powder, vanilla extract, and sweetener until the mixture is smooth and homogeneous.

Gently fold the yogurt mixture into the whipped cream using a rubber spatula, maintaining as much aeration as possible.

Gently fold in the fresh berries until evenly distributed.

Transfer the mixture into a 9x5-inch loaf pan or an airtight freezer-safe container.

Cover tightly with plastic wrap or a lid and freeze for at least 6 hours or until firm.