In a medium saucepan, combine the almond milk, 1/2 cup of honey, coconut milk and vanilla extract. Whisk the ingredients over medium heat. Once it is hot, slowly drizzle the beaten egg into the saucepan vigorously whisking. Continue to whisk for 3 to 4 minutes, pour into a large bowl and set aside to cool.
Meanwhile, add the strawberries, remainder of the honey and lemon juice to a large saucepan over medium heat. Frequently stir the strawberries as the fruit breaks down. Continue to cook and reduce the strawberries down until they are a jam-like consistency, about 10 minutes.
Add the strawberries to the large bowl with the ice cream base and whisk in the strawberries. Let the ice cream base come to room temperature. Once it is at room temperature, add the ice cream base to your ice cream maker and follow manufacturers instructions.