Fresh strawberries get simmered down with sugar and a bright hit of lemon juice until they turn jammy and deeply fruity, then blended into a rich coconut milk base for that classic creamy scoop. Tapioca starch works behind the scenes to thicken everything on the stovetop, so you get a silky, custard-like texture without any eggs or cooking curdles to worry about. A quick chill, a spin in the ice cream maker, and a final freeze give you a soft, scoopable dessert with real strawberry flavor in every bite. Vanilla and a pinch of salt round out the sweetness so the coconut base tastes luxurious rather than one-note. It's a naturally dairy free treat that still delivers all the richness and body you want from homemade ice cream, no compromise on texture or taste.
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Combine the strawberries, 1/4 cup of the sugar, and the lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the strawberries have softened and released their juices and the mixture is bubbling, about 8–10 minutes. Remove from heat and let cool for 5 minutes.
Transfer the strawberry mixture to a blender. Add the full-fat coconut milk, tapioca starch, vanilla extract, fine salt, and the remaining 1/4 cup sugar. Blend on high until completely smooth, about 30 seconds.
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