Combine the softened cream cheese, sour cream, sugar, lemon zest, cream, vanilla, and salt in a blender. Blend for 1-2 minutes until the mixture is completely smooth and well combined—this creates an emulsion that will give the ice cream a creamy texture. I like using lemon zest here because it brightens the strawberry flavor without making it taste citrusy.

Add the hulled and sliced strawberries to the blended base and blend until smooth. This ensures the strawberry flavor is evenly distributed throughout the ice cream rather than just settling at the bottom. Blend just until you don't see any strawberry chunks—over-blending can make the mixture lose its fresh berry quality.

Pour the strawberry mixture into your ice cream machine and churn according to the manufacturer's instructions (typically 20-30 minutes). The churning process freezes the mixture while incorporating air, which gives the ice cream its light, creamy texture. Stop when the ice cream reaches a soft-serve consistency.

While the ice cream is churning, combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat at 50% power for 1 minute, then stir until completely smooth. If needed, heat for 15-30 second intervals until fully melted—the coconut oil helps the chocolate flow smoothly and set with a nice snap. Let the chocolate cool for 2-3 minutes until it's still warm but no longer hot, so it will set quickly when layered but won't melt the ice cream.

Transfer the churned ice cream and cooled chocolate to a freezer-safe container. Layer them three times: start with a portion of ice cream on the bottom, drizzle with chocolate, add another layer of ice cream, drizzle with more chocolate, finish with ice cream and a final chocolate drizzle. I like making three distinct layers rather than mixing them together because it creates lovely ribbons of chocolate throughout when you scoop. Freeze for at least 2 hours until completely solid.

Remove the ice cream from the freezer and let it rest at room temperature for 15-20 minutes before scooping. This softens it just enough to scoop easily without it becoming too melty. The chocolate coating will provide a satisfying snap when you bite into each spoonful.