In a mixing bowl, combine coconut milk, black sesame paste, maple syrup, vanilla extract, and salt. Whisk until smooth.

Chill the mixture in the refrigerator for at least 2 hours.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.

In a small bowl, mix pureed strawberries with maple syrup.

Once the ice cream is churned, layer it in a container with spoonfuls of the strawberry mixture, swirling gently to combine.

Transfer the ice cream to a lidded container and freeze for at least 2 hours or until firm.