Combine the strawberries, ¼ cup maple syrup, balsamic vinegar, and vanilla in a bowl and toss to combine.
Line a baking dish or jelly roll sheet with parchment paper or a silicone liner. Pour the strawberries into a single layer in the dish.
Bake 30 minutes, stirring once halfway through, then let cool to room temperature.
In a blender, puree the strawberries with the coconut milk, remaining maple syrup, and basil until smooth.
Chill at least 30 minutes, then run through your ice cream maker according to the manufacturer's instructions.
If you don't have an ice cream maker but do have a high-powered blender, after pureeing the ingredients the first time, transfer to the freezer for about 30 minutes, then puree again. Freeze another 30 minutes and puree one more time, then freeze.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/strawberry-basil-balsamic-ice-cream/