Ice Cream Base:

1. 1 can (13.5 oz) full-fat coconut milk
2. 1 can (13.5 oz) coconut cream
3. ¾ cup sugar (or honey/maple syrup for a natural sweetener)
4. 1 tsp vanilla extract
5. ½ tsp salt

Strawberry Swirl:

1. 1 ½ cups fresh strawberries (hulled and chopped)
2. 2 Tbsp sugar (or honey)
3. 1 Tbsp lemon juice

Optional Mix-Ins:

1. ½ cup toasted coconut flakes (for extra texture)
2. ½ cup diced strawberries (for bursts of fresh fruit)

Make the Strawberry Swirl:

1. In a saucepan, combine the chopped strawberries, sugar, and lemon juice over medium heat.
2. Stir occasionally and simmer for 5–7 minutes, until the strawberries soften and the mixture thickens into a syrup.
3. Remove from heat and let cool completely.

Prepare the Coconut Ice Cream Base:

1. In a blender, combine the coconut milk, coconut cream, sugar, vanilla extract, and salt. Blend until smooth.
2. Transfer to an airtight container and refrigerate until very cold (at least 4 hours, preferably overnight).

Churn & Add the Strawberry Swirl:

1. Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
2. When the ice cream reaches a soft-serve consistency, gently fold in the strawberry swirl and optional mix-ins by hand.
3. Transfer to a container, layering extra strawberry swirl on top for added flavor.

Freeze & Enjoy:

1. Cover and freeze for 6–8 hours or overnight for a firm, scoopable texture.
2. Serve in a bowl, cone, or with toasted coconut flakes for an extra tropical touch!