First off, prepare your ice cream base by blending the chilled coconut cream, strawberries, banana and vanilla essence until smooth.
Place back in the freezer and allow to chill for 1 hour.
In the meantime, prepare your strawberry syrup by adding the strawberries, sugar and water in a small saucepan, and bring to a boil for 5-7 minutes.
Leave the syrup to cool, and when you are ready to blend your shake, you can use a stickblender to blend the syrup until smooth. Set aside.
For the milkshake, scoop your frozen coconut and strawberry blend into your blender, add the almond milk, and half of the syrup. You can also add more fresh strawberries if you like. Blend until smooth.
Use the other half of your syrup to decorate your glass on the inside, top up with blended milkshake, serve with fresh strawberries and enjoy!