1 1/2 cups (360mL) unsweetened coconut milk beverage (not canned), divided
3/4 cup (180mL) dark brown sugar (not packed)
1 (14oz) can full-fat coconut milk
1/2 teaspoon (3mL) fine sea or Himalayan salt
2 tablespoons tapioca flour
3/4 cup roasted tahini paste
1 teaspoon (5mL) vanilla extract
3/4 cup (180mL) pure strawberry jam

Put 1 1/4 cups of the coconut milk beverage and the brown sugar, coconut milk, and salt in a heavy-bottom saucepan over medium heat. Cook until the sugar is dissolved and the mixture is bubbling, about 4 minutes. In the meantime, put the remaining coconut milk beverage in a small bowl. Add the tapioca flour. Whisk until smooth, then pour the mixture into the saucepan, whisking constantly. Cook on medium heat for 3 minutes, until thickened and the mixture coats the back of a spoon. Remove from heat. Stir in the tahini paste and vanilla extract, whisking until smooth. Scrape the mixture into a bowl, then refrigerate until completely cold.

When ready to make the ice cream, freeze the mixture according to the manufacturer’s instructions. In the container that you’ll be storing your ice cream, spoon a layer of the strawberry jam, then top with a layer of the ice cream. Continue to alternate the layers until all of it is used. Press a layer of plastic wrap on top of the ice cream, then transfer to the freezer for about 4 hours until completely firm.