Place a silicone donut pan on top of a baking sheet and place in the freezer to chill for 1 hour.
Scoop the softened Halo Top inside the pan and spread it out. Place the sliced strawberries over half of the donuts. Place the pan in the freezer for 4 hours.
Working quickly, carefully remove the ice cream donuts out of the silicone mold and onto the chilled baking sheet. You can place a sheet of parchment paper down to keep it clean. Press two donut halves together to form a full donut, and repeat this with the remaining donut halves. Place back in the freezer.
In a deep, microwave-safe bowl, add the dark chocolate. Microwave at 30-second intervals, stirring between each one, until completely melted. Stir in 2 tablespoons of the coconut oil.
Working quickly, dunk a donut in the chocolate and flip over to coat completely. Quickly remove the donut using forks on either side and place back on the chilled baking sheet. Repeat this with the remaining donuts. Place back in the freezer for 2 hours.
In a small, microwave-safe bowl, add the white chocolate. Microwave at 20-second intervals, stirring between each one, until completely melted. Stir in the remaining coconut oil. Drizzle over the donuts.
Serve and enjoy!