Blend the strawberries until no lumps are left and strain to remove the seeds. Set aside.
Whip the cream a little and add erythritol or another sweetener of your choice. Finish whipping the cream until firm.
Add the strawberries and integrate them by beating or in folding motions.
Fill the popsicle molds and insert popsicle sticks. Put in the freezer for at least 6 hours.
After that time, melt the chocolate in a bain-marie or in the microwave in 30-second intervals.
Pour the melted chocolate into a thin tall glass (that can fit the ice cream bars) and coat the bars in chocolate completely.
Melt the remaining chocolate and mix with some strawberry juice from the filling and decorate the ice cream by pouring threads on it.