Fresh strawberries get simmered down with a touch of sugar and bright lemon juice until jammy and deeply flavored, then blended into a rich, creamy coconut milk base that's thickened with tapioca starch for a silky, scoopable texture. A splash of vanilla and a pinch of salt round everything out before it chills and churns into soft, luscious swirls. There's no eggs to temper and no fussy custard technique — just a straightforward base that freezes up smooth and scoopable, with real fruit flavor in every bite. Because the creaminess here comes entirely from coconut milk, this one is a naturally easy fit if you're steering clear of dairy. It's the kind of homemade ice cream that tastes indulgent while staying simple to make, perfect for topping with extra fresh berries or eating straight from the container.
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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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