Be sure the bowl of your ice cream maker has been in the freezer for at least 12 hours before starting!

Either in a large bowl or in a blender, combine the coconut milk, creamer, sugar, vanilla extract, and strawberry puree.

Once combined, pour it all into your ice cream maker, following the manufacturer's instructions. It will take approximately 20 minutes to set up.

About 5 minutes before the churning process is over, add in the diced strawberries to be sure they get worked through the ice cream.

Once churned, it's ready to put into a freezer-safe container or pan.

Freeze for a couple of hours to set.

While ice cream is setting, make your biscuits.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone pad.

In a medium bowl, whisk together the flour, oats, the 1/4 cup sogar, the baking powder, baking soda, cardamom, salt, and orange zest. Add the butter and, using your fingers, quickly break up the butter in the dry mixture until the butter is the size of small peas. Make a well in the center of the mixture. Pour in the almond milk, and gently stir until all of the flour mixture is moistened.

Dollop six 1/2 cup scoops of the biscuit mixture onto the prepared baking pan. Sprinkle with the 2 Tablespoons sugar.

Bake until the biscuits are golden brown, about 20 minutes. As soon as they come out of the oven, drizzle with honey. Let cool.

Serve with a scoop of softened strawberry ice cream.