Preheat oven to 350F. Line a 9x5" loaf pan with parchment.
Spread out strawberries on a parchment lined baking sheet and toss with balsamic vinegar and maple syrup. Bake for 30 minutes, or until tender.
Set aside 1/4 cup of roasted strawberries (to be used in the ice cream base), and puree the rest in a blender. Pour into a small bowl and set aside.
For the base, blend together all the ingredients in a blender until smooth. Pour half of mixture into loaf pan.
Drizzle half of the strawberry puree in a zigzag onto the ice cream. Using the handle of a spoon, or a cake tester, swirl the puree to mix into the mixture (and create a pretty pattern). Pour the remaining ice cream mixture on top, and repeat the process of drizzling and swirling the strawberry puree.
Place ice cream in freezer over night or until firm. To serve, let thaw at room temperature for 15 minutes, and use a hot ice cream scooper (you can do this by dipping it under hot water) to scoop.