Add all the ingredients for the ice cream to a Vitamix and blend until creamy and smooth, taking care to not over process, and just enough to incorporate the sweetener into the coconut milk.
Taste and adjust the sweetener to your preference.
Transfer the mixture to an ice cream maker and make the ice cream according to your machine's directions.
Option 1: If you will enjoy it right away as a soft-serve ice cream, add the chopped strawberries at the end of the ice cream cycle or when directed by your machine's instructions, then serve.
Option 2: If you prefer a harder ice cream texture, pour the ice cream mixture into an air-tight BPA-free container.
Add the diced strawberries and gently stir them in to make sure they are evenly distributed. Cover tightly and place the container in the freezer for 1-2 hours, or until it gets to the consistency of your preference.
Coconut Milk: You will need canned full-fat coconut milk, not coconut milk in a box, and will use the entire contents (coconut fat + coconut water). Make sure the coconut milk is at room temperature and in a liquid state to prevent clumping when blending.Granular Sweetener: This can be substituted with Xylitol if you need the recipe to be low-carb/keto or Lectin-Free.*Vanilla Extract: Substitute with alcohol-free vanilla extract if you need the recipe to be 100% Medical Medium® compliant.Strawberries: Dice them as small as possible so they will blend in easily.Serving Size: This recipe will make approximately (4) cups of ice cream. Nutritional information is for 1/2 cup which is (1) serving.