I use canned coconut milk as a base for all my ice cream recipes for a few reasons. It has that rich taste and mouth feel of real ice cream and it is dairy free. I have tried using just nut milk, but it never comes out as creamy. Since this is so rich tasting, a little bit will satisfy you. You can use either fresh or frozen strawberries for this.
This recipe is incredibly simple to throw together, requiring just four ingredients and very little hands-on prep time. I snagged my friend’s ice cream maker again, but it’s not necessary (though it makes it oh so creamy and fluffy). I’ve shared a few tips below if you’re sans-ice cream maker.