Fresh strawberries get simmered down with a touch of sugar and lemon juice until jammy and deeply flavored, then blended straight into a rich, full-fat coconut milk base for that classic creamy scoop. Tapioca starch works behind the scenes to thicken everything into a silky custard-like texture, so there's no eggy cooking step to fuss over. A slow churn turns the chilled base into soft, billowy swirls, and a final freeze firms it up into a scoopable pint you'll want to dig into right away. Every ingredient here is naturally free of wheat and gluten, making this a genuinely easy, no-worry treat for a gluten free freezer. It's bright, fruity, and creamy in equal measure — the kind of homemade ice cream that tastes like peak summer no matter when you make it.
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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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