Put 100 ml cream and the broken chocolate in a saucepan, heat over low heat. Frequently stir with a whisk. The temperature must not be too high, the chocolate cannot take that!
When the chocolate has dissolved, remove the pan from the heat and stir in the yogurt. Let the mixture cool, but do not put in the refrigerator!
Puree the strawberries and whip the rest of the cream with the icing sugar until stiff. Carefully put both under the cooled chocolate cream. Put it in the ice cream machine.
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