Macerated Strawberries:

In a small bowl, combine the chopped strawberries with the sugar and lemon juice. Set aside to macerate while you prepare your ice cream base.

Ice Cream Base:

Combine milk, cream, sugar, vanilla, and salt in a small saucepan. Heat on the stovetop over low-medium heat until milk is warm and steaming, and sugar has dissolved. Do not boil.

Pour 1/3 of the mixture into one of the mixing bowls, and another 1/3 into a second bowl. Set aside.

Return the saucepan, with the remaining 1/3 of the ice cream mixture, to the stovetop over low heat. Add cocoa powder and whisk until dissolved, then remove from stovetop and pour into third mixing bowl.

Using a fork or potato masher, mash the macerated strawberries to break down any large pieces. Stir in to one of the plain base mixture bowls and add pink food coloring, if desired. You now have your three ice cream flavors ready to go.

Place strawberry and vanilla ice cream bowls in the fridge to chill until ready to use.

Using a funnel or disposable piping bag, fill each popsicle mold 1/3 of the way full with chocolate mixture. Place molds in the freezer for about 20 minutes. (You want the top of the mixture to begin to set, but not be frozen solid.)

Next, use funnel or piping bag to add the vanilla mixture on top of the chocolate. Return to the freezer for 20 minutes, or until top of the mixture has set.

Finally, add strawberry mixture on top of vanilla. Chill for 20 minutes further, or until top of the mixture has set.

Add popsicle sticks and return to the freezer, and allow to freeze for at least 12 hours, or overnight.