Before you begin, make sure your ice cream bowl has been freezing for at least 24 hours.
In a small sauce pan, combine the strawberries, maple syrup and salt. Turn the heat to medium and cook for 5 minutes.
While the strawberries are cooking, pour coconut cream in a small bowl and whisk to remove large chunks. Sprinkle with the gelatin and let bloom 5 minutes.
Once the 5 minutes is up, turn the heat off and add coconut cream mixture to the strawberries.
Using an immersion blender, blend until completely smooth.
Pour mixture into a medium glass container with a lid and refrigerate for 4 hours or overnight.
Pour the cooled mixture in your ice cream maker and follow manufactures direction on churning. Mine took about 15 minutes.
Eat right away for soft serve or pour into a loaf pan and place in the freezer.
Remove the pan from the freezer 10-15 minutes before scooping- just to make it easier.