The night before you’d like to make your ice cream, you’ll create your ice cream base and roast your strawberries. For the strawberries, preheat your oven to 375 degrees. Add your hulled and halved strawberries to a baking dish and toss them with 1 tbsp of the cane sugar. Roast them at 375 until they are softened and their juices are starting to thicken in the pan, about 35 minutes. Put the roasted strawberries in a container, making sure to scrape in every last bit of the syrup. Chill the strawberries in the fridge until you’re ready to make your ice cream.

For the ice cream base, add the contents of the cans of coconut milk to a pot along with 1/2 cup of the sugar. Bring the mixture to a boil, whisking every minute or so to encourage the sugar to dissolve. Once the mixture boils and the sugar has fully dissolved, remove it from the heat. Stir in the vanilla extract and the plain vodka or rum. This is your ice cream base! Put this in a container and place it in the fridge to chill at least 6 hours or overnight.

The day you’d like to make your ice cream, you’ll add the chilled ice cream base to your ice cream maker and process it according to the manufacturer’s instructions. Once your ice cream begins to gain a bit of volume and thicken (this took about 10 minutes with mine), you’ll add the roasted strawberries. When your ice cream is ready (it will be closer to a soft serve consistency straight from the machine), you can either enjoy it then, or place it in a container in the freezer to fully solidify. This will take from 2-4 hours depending on the container. 

For the best consistency, once you remove your ice cream from the freezer, let it sit out at room temperature for 10-15 minutes before scooping it.