If using frozen strawberries, thaw them, then mash them into a chunky pulp. To use fresh strawberries, clean, slice and mash them. Set aside.
In a large mixing bowl, pour the coconut milk and coconut dream. Stir to blend. Microwave in 10 to 15 second intervals, stirring between, until the fat is broken down. Let cool.
Add the remaining ingredients to the mixing bowl: plantbased milk, maple syrup, vanilla, salt and mashed strawberries.
Mix all ingredients. Taste to see if you need to add more maple syrup for sweetness.
Pour into your ice cream maker and freeze for about 30 minutes, until the ice cream has thickened to soft serve.
The ice cream can be eaten at this stage, or you can pour it into a glass loaf pan and place it into the freezer to harden. Check the ice cream and stir it about every 20 to 30 minutes.
Once the ice cream is almost hard, use an ice cream scoop to place scoops onto a baking sheet, plate or platter, and place them, uncovered, into the freezer.
Once the scoops have solidly frozen, place them into a covered container and keep in the freezer until ready to serve. Before serving the ice cream, place scoops into cups or bowls and let them set for a few minutes at room temperature to soften.
Delicious served with pies and fruit crisps, or topped with nuts, granola, or flavored sweet sauces.