1. Ingredients
    • 2 cups heavy cream, cold
    • 1 can (395 g) sweetened condensed milk
    • 150 g cream cheese, softened
    • 1 tsp vanilla
    • 1 cup strawberries, chopped
    • 3 tbsp strawberry jam
    • 8–10 digestive biscuits/graham crackers, crushed
    • 2 tbsp melted butter
    Method
    1. Crust: Mix crushed biscuits with melted butter. Press a thin layer into a container.
    2. Ice cream: Beat cream until soft peaks form. Beat in cream cheese, condensed milk and vanilla until smooth.
    3. Add strawberries: Gently fold in half the chopped strawberries.
    4. Layer: Spread the mixture over the biscuit base. Swirl strawberry jam through the top and add remaining strawberries.
    5. Freeze: Cover and freeze 6–8 hours, preferably overnight.
    6. Serve: Let sit at room temperature for 5–10 minutes before scooping. Sprinkle with extra biscuit crumbs and fresh strawberries.
    For the pictured texture: Don’t overmix the strawberry jam—leave visible red swirls throughout.