Add the heavy cream to a bowl of a stand mixer fitted with the whisk attachment.

Beat on medium speed until stiff peaks form, about 2 minutes.

Add the cream cheese and mix on low speed just until it is combined, about 1 minute.

Add the sweetened condensed milk and vanilla extract and fold them gently into the whipped cream. You don't want to deflate the whipped cream so fold gently.

When the mixture is combined fold in the graham crackers and chopped strawberries.

Pour half of the whipped mixture into a 9x5 loaf pan and gently smooth.

Add the strawberry jam on top of the whipped mixture in the pan and top with the remaining whipped mixture.

Using a butter knife gently swirl the ice cream in the loaf pan so the strawberry jam will become distributed through the ice cream.

Wrap the pan in plastic wrap and add to the freeze for a minimum of 12 hours, but overnight is preferred.

Once the ice cream has hardened, scoop and serve and top with chocolate sauce if desired.

Keep covered and frozen for up to 3 weeks.