Ensure that the bowl for your ice cream maker has already been placed the freezer for at least 2 days before starting this recipe!

In a bowl using a masher, macerate the washed and chopped strawberries until very mushy and liquidy.

In a medium sauce pan, add powdered custard mix, condensed milk and both cans of coconut milk (use all of the can)

Bring to a low boil whisking continuously until mixture thickens.

Add strawberries to the sauce pan and continue to cook for a few minutes until thickness returns. Allow to cool.

Using a high powered blender or an immersion blender, blend the ice cream mixture until smooth.

Transfer to a container with a lid and refrigerate for at least 4 hours or for best results, overnight.

Remove ice cream maker bowl from freezer and place on machine.

Set machine to the ice cream setting and gradually pour ice cream mixture into the maker and allow to churn as per machine instructions.

Serve ice cream immediately and transfer the remainder into a freezer safe container.