Preparation Steps

• Add strawberries, jam, sugar, and lemon juice to a medium-sized pot and bring to a boil over medium-high heat, stirring occasionally. Continue to boil for an additional 8-10 minutes until juices have released, strawberries have softened and the sauce has thickened quite a bit to concentrate the berries. Remove strawberries from heat and allow them to cool. Then place them in the refrigerator for 1 hour to completely cool them down.
• Whip heavy cream to stiff peaks and set aside. Add cream cheese to the bowl of a stand mixer or a medium-sized bowl if using a hand mixer. Beat on medium-high speed, then slowly add in condensed milk and vanilla extract, and mix until completely smooth.
• Turn off the mixer and fold whipped cream into the cream cheese mixture using a spatula.
• Once whipped cream is folded in, carefully fold in the strawberries into the batter, only folding 3-4 times just until the strawberries have distinctly swirled through the batter (don't over fold the strawberries because you will turn the entire ice cream mixture pink).
• To freeze, alternate adding ice cream mixture and crumbled cake to freezer-safe containers. Freeze for at least 5-7 hours then serve.
• Let the ice cream sit out for 5-10 minutes before serving.