Pour 200 ml of the coconut milk into a shallow ice cube tray and place in the freezer for a few hours until solid.

Meanwhile, scrape the seeds out of the vanilla pod and stir them into the remaining 200 ml coconut milk. Cover and chill in the refrigerator until needed.

Wash and hull the strawberries. Cut them into quarters and freeze until solid.

Place the frozen coconut milk, vanilla-infused coconut milk and maple syrup into a high powered blender jug. Blend in 20 second increments, starting on low and then switching up to 8 using the tamper to scrape down the side.

When it starts to form a thick ice add the chopped, frozen strawberries and continue to blend, using the tamper to keep everything moving. You will need to switch the machine off occasionally and use a plastic spatula to stir the mixture.

When the mixture is smooth and creamy with no chunks remaining serve immediately as a soft serve ice, or transfer to a freezer-proof container to freeze for a few more hours for a harder ice.