In a mixing bowl combine 1 cup of chopped strawberries with lemon juice, coconut sugar and sugar then mix and set aside for 10-15 minutes while strawberries release their juices.

During that time melt coating chocolate in small saucepan.

Arrange remaining strawberries on parchment paper then drizzle with melted chocolate. Let cool and harden.

Once strawberry mixture has softened, about 15 minutes, blend the mixture to create more of a paste consistency. I used my blender, pulsing just a handful of times to crush the strawberry chunks without fully removing all of them.

Add heavy whipping cream and half and half to strawberry mixture then stir well and pour into your ice cream maker.

Pull out your chocolate bar and chop about ¼ to ½ cup of chocolate, your preference.

Once the ice cream has thickened a little, about 10 minutes into blending, start adding chopped chocolate shards and about ¼ of your chocolate covered strawberries.

When ice cream reaches your desired thickness remove from machine and store layered with remaining chocolate covered strawberries or serve with whipped cream.