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Ingredients
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Ingredients
Method
Directions
In a medium saucepan, whisk together coconut milk, coconut cream, sugar, salt, and vanilla. Warm over low heat just until the sugar dissolves and the mixture is smooth; do not boil.
Remove from heat and let the mixture cool to room temperature, then refrigerate until completely cold, at least 2 hours or up to 1 day.
Churn the custard in an ice cream maker according to the manufacturer's instructions, until it reaches a thick, creamy consistency, about 20–25 minutes.
During the last minute of churning, or after churning if your machine can't incorporate mix-ins, fold in the chopped strawberries.
Transfer the mixture to a freezer-safe container. Freeze until firm, about 4 hours for a scoopable texture.
Serve scoops of the coconut strawberry vanilla ice cream. Optionally garnish with extra strawberry slices.