In a large saucepan over medium heat, combine the milk, cream. Bring just to boiling. Remove the pan from the heat, and stir in ¾ cups sugar, stirring until the sugar is completely dissolved. Allow this to cool.
In a food processor fitted with a metal blade, puree the strawberries and remaining ½ cup sugar until very smooth. Strain this mixture through a fine sieve to remove the seeds.
Chill the cream mixture and the strawberry mixture until completely cold, about 2 hours.
In a small glass bowl, place the chocolate chips and the coconut oil. Heat in the microwave until the chocolate is melted. Stir well to combine. Allow this mixture to cool at room temperature.
In a large bowl, combine the cream mixture and the strawberry mixture. Stir in the vanilla extract. Churn in an ice cream maker.
Once the ice cream has started to thicken, drizzle the cooled chocolate mixture into the ice cream maker. The chocolate will harden immediately and break into little chunks. You might not use all the chocolate mixture. Save any leftover for “magic shell topping”.
Once the ice cream is thick, pour it into freezer-safe containers and place the ice cream in the freezer to ripen. Serve once hardened.
Notes
If you have a smaller ice-cream machine then you may need to do this in two batches.