The day before, place your ice cream churning bowl in the freezer to chill. It needs to chill completely (6 hours or overnight).
The day before, make the compote. (Making the day of is fine, too — it just needs a little time to cool). Add all compote ingredients to a small saucepan (sliced strawberries, maple syrup, water or orange juice — starting with lesser amount — and cornstarch) and stir to combine.
Heat over medium-low heat and simmer covered, for ~12-15 minutes, stirring occasionally, or until the berries are soft and easy to mash and there is a bit of sauce formed. If the strawberries aren’t producing much liquid, add the remaining 1 Tbsp (15 ml) water or orange juice. Mash lightly with a spoon or potato masher and set aside to cool. If making the day before, cover and refrigerate until ready to use.
Open your cans of full fat coconut milk and pour mostly just the cream portion into a high-speed blender, reserving the clear liquid for other uses, such as adding to smoothies. This helps achieve extra creamy ice cream.
To the blender, also add cashew butter, maple syrup, organic cane sugar, and vanilla, and (optionally) xanthan gum and olive or avocado oil. Blend for 1 minute or until completely creamy and smooth, scraping down sides as needed. Then add most of the strawberry compote, reserving ~3 Tbsp of compote (mostly liquid) for swirling later. Blend again until smooth and well combined.
Transfer ice cream mixture to the refrigerator to chill for ~30 minutes, or until it’s at least room temperature or cooler (you don’t want to add a warm mixture to the ice cream maker).
Add the slightly chilled mixture to your ice cream maker and churn according to manufacturer’s instructions — ours took ~20-25 minutes. It should look like loose soft serve. Once it reaches soft serve texture, add in your minced raw strawberries (optional) and churn for 1 minute more to disperse (see photo).
Once churned, transfer the ice cream to a large freezer-safe container (we prefer a parchment-lined loaf pan — it’s best not to use glass as it can crack as the ice cream expands) and smooth into an even layer with a spoon. Option to add reserved 3 Tbsp compote liquid and swirl with a spoon or knife. Top with parchment paper (or seal with a lid) and freeze for at least 4-6 hours or until firm — usually overnight.
Set out for ~10 minutes before serving to soften slightly. Dip your scoop in warm water to help with scooping. Enjoy as is, or top with coconut whipped cream, chocolate sauce, or more fresh sliced strawberries.
Store in the freezer well covered/sealed for up to 1 month.
*Our preferred brand for full fat coconut milk is Whole Foods 365. However, this post may also be helpful for determining more buying options! *Prep time does not include chilling the ice cream maker bowl in the freezer the day before. *Nutrition information is a rough estimate calculated with maple syrup.