Take ice cream out of freezer and place in refrigerator to let soften for about 30 minutes until spreadable.

Spread ice cream until nice and smooth into a parchment paper lined 9x9 baking pan and place back in the freezer for at least 6 hours.

Once firm and frozen, remove ice cream pan from the freezer and cut ice cream into 9-10 squares using a sharp knife. Remove the squares from the pan using a spatula and place on another baking sheet lined with parchment paper. Place the baking sheet with ice cream squares in the freezer while you make the white and dark chocolate.

To make the dark chocolate shell, place chocolate and coconut oil in a medium-sized microwave safe bowl and microwave until just melted. Stir together until well blended and allow to chill.

Next, place white chocolate chips and heavy cream in a small bowl and microwave until melted. Stir together. Allow to cool a bit.

Remove ice cream squares from the freezer and quickly dip squares into dark chocolate coating covering all sides. Place each finished bar on a baking sheet with parchment paper.

Next dip strawberries into the white chocolate and place one strawberry each on top of each bar.

Lastly, drizzle remaining white chocolate over the tops of the strawberry topped bars.

Place the bar tray back in the freezer to allow the chocolates to set. Once they are completely set (about 30 minutes), take them out and enjoy!