Strawberry Shortcake Ice Cream No-Churn

Instructions:

1. Place diced strawberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 15–20 minutes, stirring occasionally, until the mixture thickens into a syrupy jam and the berries have broken down. Remove from heat and cool completely.
2. Pour the cold heavy whipping cream into a chilled bowl. Beat on high speed until stiff peaks form.
3. In a separate large bowl, stir together the chilled sweetened condensed milk, vanilla extract, and salt. Gently fold the whipped cream into the condensed milk using a rubber spatula, using a 'cut and fold' motion to keep the air in the mixture.
4. Pour half of the cream base into a 9x5 inch loaf pan. Spoon half of the cooled strawberry reduction and half of the cake cubes over the top. Repeat with the remaining cream base, strawberries, and cake. Use a knife or skewer to swirl the strawberries gently into the cream.
5. Cover the pan tightly with plastic wrap, pressing the wrap directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, or until firm.