In a small bowl, toss strawberries with 30 grams (2 tablespoons) of granulated sugar and lemon juice. Set aside and allow to macerate until thick and syrupy, about 10-15 minutes.

Spoon macerated strawberries into a blender or food processor and purée until smooth.

In a large bowl, whisk together milk, cream, remaining sugar, vanilla bean paste, and kosher salt.

With a kitchen scale, weigh mixture into two 220-gram portions and one 150-gram portion.

Into the 150-gram portion, whisk the puréed strawberries.

Whisk the cocoa powder into one of the 220-gram portions.

Refrigerate strawberry and vanilla mixtures until ready to use. Transfer chocolate mixture to a spouted measuring cup or piping bag.

Fill each mold cavity about 1/3 of the way full. Freeze mold for about 30 minutes, or until chocolate layer is firm on top but not frozen solid.

Repeat with strawberry mixture.

Repeat with vanilla mixture. Don’t worry if you see some minimal swirling of the layers at this stage.

Add popsicle sticks. Freeze mold until solid, at least 12 hours, or overnight.

To remove, use a hair dryer to gently warm the outside of the silicone mold. Pull ice cream popsicles from the mold cavities.

Serve ice cream popsicles immediately. To save for later, wrap popsicles individually in parchment and place in plastic food storage bags, or layer between sheets of parchment and freeze in an airtight container. Store in the freezer for up to 1 month.