113.66 to 16-ounce canned coconut cream, I've tested with one 14-ounce can or three 5.4 ounce cans - I use Native Forest brand available at Whole Foods, some other major groceries, or online. See note.
113.66-ounce canfull-fat canned coconut milk, Thai Kitchens brand available at most major grocery stores or online
Toss the strawberries, sugar, and vodka in a small bowl.
Refrigerate for at least 2 hours and up to 2 days. Strain the liquid from the berries and transfer half of the berries to a food processor, whizzing until smooth. Add the remaining berries and pulse 3-4 times. Set aside.
Coconut Black Sesame Ice Cream Base
Whizz the sesame seeds in a food processor until they turn into a thick paste. At first it will seem as though they won't change, but after 6-8 minutes, their oils will seep out, helping transform them into a paste. Scrape down the sides every few minutes.
In a medium pot, whisk the black sesame paste with 3 tablespoons of the coconut cream until smooth.
Add the remaining coconut cream, coconut milk, sugar, maple syrup, coconut oil, vanilla bean seeds and pod, and salt to the pot and warm over medium heat, stirring occasionally. When the cream begins to simmer, remove the pot from heat. Cover and let the mixture steep for 20 minutes. Remove the bean pod, scraping out the insides of the pods for all that vanilla goodness.
Meanwhile, prepare an ice bath by filling a large bowl with ice cubes and water.
Pour the base into a large 1-gallon Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes. (You can also skip this step by refrigerating until the mixture is cold, about 4 hours).
Pour the ice cream base into the bowl of your pre-frozen ice cream maker. Follow the directions on your ice cream maker to churn the base into ice cream, until it is the consistency of soft-serve, about 15-18 minutes.
Spread ¼ of the ice cream mixture into a loaf pan. Dollop ¼ of the strawberry mixture in 4-5 places on top of the ice cream. Use the back of a spoon or a chopstick to gently swirl the strawberries into the ice cream. Repeat 3 times until you've used up all of the ice cream and strawberry mixture.
Cover the ice cream and freeze until firm, at least 4 hours, but preferably overnight.
Notes
*I do not recommend using the coconut cream from Trader Joe's as they seem to have updated their supplier and the new consistency is a bit oily.**If you can't get your hands on this mixture, you could substitute in toasted sesame seeds for a sweeter tahini-like version or use all black sesame seeds (be sure to toast them before making the paste if they aren't already!).
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.