Place the bowl of your ice cream maker in the freezer for at least 24 hours before you start.
Preheat your oven to 375 degrees F.
In a large bowl, toss together the halved strawberries, balsamic reduction, and 1 tablespoon of honey. Ensure the strawberries are well coated for even roasting.
Transfer the strawberries to a baking dish and roast them in the preheated oven for 10 minutes.
After 10 minutes, stir the berries and return them to the oven for an additional 10 minutes.
Once roasted, transfer the strawberries to a bowl and mash them using a potato masher.
Allow the mashed strawberries to cool while you prepare the ice cream base.
In a blender, combine the coconut milk, almond milk, 3 tablespoons of honey, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
Mix in the cooled roasted strawberries along with their juices to the blender.
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20 minutes.
Once churned, transfer the ice cream into an airtight container and freeze for at least 4 hours before serving.
If the ice cream is too firm upon serving, let it sit out for about 30 minutes to soften up.
