Be sure to freeze the bowl of your ice cream maker at least 24 hours in advance, if your ice cream maker requires it. In a blender, combine the strawberries, coconut milk, maple syrup, and vanilla. Blend until very smooth.
Pour the mixture into the frozen bowl of your ice cream machine, then process until thick and creamy, about 30 to 35 minutes.
Once the strawberry ice cream is thick, it's ready to serve right away. You can store the leftovers in an airtight container in the freezer for up to 3 months. It will become harder to scoop when you freeze it overnight, but it will soften if you let it sit at room temperature for 10 to 15 minutes first.
Nutrition information is for 1 of 8 servings, roughly 1/2 cup each. This information is automatically calculated, and is just an estimate, not a guarantee.