Add the coconut cream to a food processor or blender and blend for a minute or two.

Add the frozen strawberries, coconut cream, vanilla extract, and maple syrup into a food processor or blender and mix together until thick and creamy and combined.

If using ICE CREAM MACHINE: Place the ice cream base into a freezer-safe container in the refrigerator for 2 hours to set up before freezing. Freeze the ice cream according to the manufacturer's instructions for your machine.

No Machine/No Churn: Place all ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour. Ensure it is covered. Whisk slightly every 20 minutes to avoid it getting too icy for 3-4 hours. It should be getting thicker after each whisking, until it's firm enough to scoop. To eat: serve immediately or when you are ready for it (after it's been in the freezer), thaw for 5-10 minutes and scoop with an ice cream scoop.