Neapolitan ice cream with strawberries

Ingredients:

• 450 g strawberries, stemmed and halved
• 1 cup of water
• 0.5 cups of sugar
• 1 tbsp cornstarch
• 115 g dark chocolate, chopped
• 4 tsp. coconut oil
• 2 cups cold heavy cream
• 2/3 cup sugar
• 115 g of cream cheese
• 0.5 cup sour cream
• 2 tsp vanilla extract
• A pinch of salt

Preparation:

1. Making strawberry sauceIn a medium saucepan, combine the strawberries, water, sugar, and cornstarch. Bring to a gentle simmer over medium heat, stirring occasionally. Continue cooking, stirring occasionally, for about 25 minutes, gently crushing the berries once they've softened to create a thick jam-like consistency. Transfer to a small bowl and let cool completely, stirring occasionally.
   Yield: 1 and 1/3 cups.
2. Meanwhile, prepare the chocolate sauce.In a small microwave-safe bowl, combine the chocolate and coconut oil and microwave in 30-second intervals, stirring between each one, until the mixture is melted and smooth, about 1.5 to 2 minutes. Let cool slightly.
3. Making ice creamIn a food processor, combine the heavy cream, sugar, cream cheese, sour cream, vanilla, and salt, scraping down the sides of the bowl occasionally. Process until very thick and fluffy, about 2 minutes.
4. Spoon about 1/3 of the ice cream mixture into a freezer-safe 2-quart pan, then spread 1/3 of the strawberry sauce on top, followed by 1/3 of the chocolate sauce (the layers don't need to be even). Repeat this layering process twice more, ending with a layer of chocolate sauce on top.
5. Freeze for 5-10 minutes until the chocolate has set, then cover with plastic wrap and freeze for at least 6 hours or overnight. This will prevent the ice cream from hardening and will allow it to reach the right consistency for scooping with a scoop. Let it sit at room temperature for about 30 minutes before serving to soften slightly.