The day prior to making the ice cream, make the strawberry puree by cooking 2 cups frozen strawberries and 1/4 cup of sweetener for 10 minutes over medium-high heat, or until softened. Mash with a fork, and cook until reduced by about half. If desired, use an immersion blender to fully puree the strawberries. Allow to cool, and then refrigerate overnight.
In a large measuring bowl, combine milk and cream.
Add in sweetener and extract. Stir well to combine.
Stir in strawberry puree.
Add mixture to your ice cream mixer. Follow the directions for your machine.
After ice cream begins to freeze, or about 5 minutes prior to the end of churning, add in the chocolate chips.
Once ice cream has finished churning, put into an ice cream container and in the freezer for at least 4 hours.