Combine the chilled coconut cream, frozen strawberries, sugar, vanilla extract, and salt in a high-speed blender.
Purée the mixture on high until it is completely smooth and creamy, with no strawberry chunks remaining.
Pour the blended mixture into a large, freezer-safe container, such as a loaf pan or casserole dish.
Freeze for approximately 4 hours, stirring vigorously with a fork or whisk every 30 minutes to break up ice crystals and ensure a smooth texture.
If the ice cream becomes too firm to stir, briefly transfer it back to the blender, process until smooth, and return to the freezer to firm up.
Serve immediately once it reaches a scoopable consistency, or store in an airtight container in the freezer for up to two weeks.
Let the ice cream sit at room temperature for 5-10 minutes before scooping if it has been frozen solid for a long time.
