Allow the ice cream to sit at room temperature for a bit to soften enough to where it’s easier to scoop.

Using a square mold (like this), place a slice of strawberry inside each mold. Spoon 2 tbsp of ice cream into each mold and use a spatula to level out the tops. Place the lid on the mold and return to the freezer for several hours (or overnight) until fully solid. 

Combine the chocolate chips and coconut oil in a glass bowl and melt in the microwave in 20-second intervals, stirring every interval, or melt over a double boiler. Remove from the heat and allow to cool. Stir the puffed quinoa into the melted chocolate. Allow to sit for a few minutes to cool.

Prepare a large plate lined with parchment paper and remove the ice cream from the freezer. Working with one ice cream cube at a time, remove it from the mold and place it on a fork. Hover the fork over the melted chocolate, using a spoon to coat the ice cream in chocolate. Dip the fork in the chocolate for just a second to barely coat the bottom of the ice cream. Quickly transfer to the parchment lined plate and top with some flakey salt. Repeat for all of the ice cream and return to the freezer to harden.

Store in an airtight container in the freezer for a month, and grab one (or more) out of the freezer whenever you want an ice cream snack bite!!