Step 1

In a large mixing bowl, use an electric beater on high speed to whisk the heavy cream until stiff peaks form.

Step 2

On low speed, beat in the coconut cream and set aside

Step 3

In a medium bowl, use a stick bender to blend together 4 cups of strawberries with the sugar until smooth. If you have any juice from the strawberries, add that in too.

Step 4

Gently fold in the strawberry puree to the cream mixture.

Step 5

Pour your mixture into a metal ice cream tin.

Step 6

Roughly chop remaining strawberries (1 cup) and scatter them on top of the mixture. Most of them will sink into the mixture - that's perfectly fine.

Step 7

Place the tin in a stable location in the freezer and carefully lay a plastic cling-wrap over ice cream to avoid ice crystals from forming.

Step 8

Leave overnight (min 10 hours) before serving.