Whip the cream in a steel bowl to stiff peaks, make sure not to over whip the cream should still be soft and delicate at this point
Combine the condensed milk with the vanilla and mix it together well
Now, fold in condensed milk into the cream until you have one even mixture, making sure not to knock all of air out of the cream
Next, prepare a tin or dish or your choice. Optional: line your tin / dish with some scrunched up parchment paper this will make it easier to clean later
Now we are ready to layer, starting with ⅓ of the ice cream base, smoothing that out, then a few teaspoons of strawberry jam, swirling that in and then sprinkle on some fresh strawberries. Repeat this process till the ice cream base is finished, using ⅓ of the ice cream base per layer. I have a full video of the layering process below!
Once everything is layered you can garnish with more jam or strawberries and then, it's time to pop the no churn ice cream into the freezer and freeze it for 24 hours, until the ice cream is solid.
Finally, the no churn strawberry ice cream is ready! Simply scoop onto cones or into bowls and top with some strawberry sauce or fresh strawberries if you wish, and enjoy!