Adapted from Cooking on the Weekends
Pour the cream into a large mixing bowl and use an electric mixer to whip until stiff peaks from.
Add the vanilla extract and sweetened condensed milk to the whipped cream and use a spatula to fold everything together until it’s evenly blended.
Pour the mixture into a fairly large container, I used a loaf pan, then cover with cling wrap and freeze for an hour.
Take the loaf pan out of the freezer and swirl in the strawberry jam then cover with the plastic wrap again, and freeze for at least another 4 hours.
Servings 8