In a blender, blend the frozen strawberries, coconut milk, and honey until you have a smooth mixture. Taste and add more sweetener if you prefer.
Pour the mixture into a freezer-safe container (I used a glass baking dish and covered it with plastic wrap and foil), cover tightly, and freeze until solid, at least 3 hours.
Using a heart-shaped cookie cutter, cut the strawberry ice cream into heart-shaped bars and poke a wooden treat stickinto the bottom. Place the bars onto a cookie sheet lined with parchment paper and place the tray in the freezer while you melt the chocolate.
Using a double boiler, melt the chocolate and coconut oil together. Remove from heat just before the chocolate looks like it’s melted all the way. Stir to continue melting until you have a smooth mixture. Allow the chocolate to cool for a few minutes.
Dip the ice cream bars into the chocolate and use a spoon to cover them completely. Place the bars back on the parchment-lined sheet and place back in the freezer to harden.
Transfer the bars to a freezer-safe container for storage.
To make this a vegan recipes, use agave nectar in place of the honey.
Regular chocolate chips may be substituted.
If you are unable to cut through the ice cream with the cookie cutter, leave it out at room temperature for a few minutes until it softens just a little.
Smaller cookie cutters work better than larger ones. I found the best size to be 3 inches at the widest part.
If you are storing these in a glass container, line it with parchment paper or the bars will stick to the glass.
The extra strawberry ice cream from around the hearts can be saved and eaten separately.