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

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

In a blender, puree fresh strawberries and maple syrup until smooth.

Once the ice cream base is churned, layer it in a container, adding strawberry puree in between layers. Swirl gently with a knife.

Cover and freeze for at least 4 hours or until firm.