Fresh strawberries get simmered down with a touch of sugar and lemon juice until jammy and deeply flavorful, then blended with rich, full-fat coconut milk for a base that's naturally creamy without any dairy in sight. Tapioca starch gives the mixture just enough body to set up smooth and scoopable, no fussy custard-making required. A slow chill lets the flavors settle before it hits the ice cream maker, churning into soft, ribbony swirls of pink. The finished pint freezes into a dense, scoopable treat with bright berry flavor in every bite. Since there's no egg-based custard step here to begin with, this one's an easy, straightforward pick for an egg free dessert rotation.
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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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