Make the Strawberry Swirl

• In a small saucepan, combine the frozen strawberries, sugar, lemon juice, and a pinch of salt.
• Cook over medium heat, stirring occasionally, until the berries break down and the mixture becomes syrupy—about 8–10 minutes.
• Use a spoon or potato masher to break up the strawberries. Let the mixture cool completely. (You can refrigerate it to speed this up.)

Make the Vanilla Ice Cream

• In a large mixing bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer. Set aside.
• In another large bowl, whisk the softened cream cheese until smooth and creamy. (No lumps!)
• Add in the sweetened condense milk, evaporated milk, salt, vanilla bean paste and corn syrup whisking until smooth. Its important to ensure there are no lumps, otherwise your ice cream will be lumpy.
• Gently fold the whipped cream into the vanilla mixture in 2–3 additions. Take your time and use a spatula to keep the mixture light and airy. Set Aside.

Assemble

• In a loaf pan or container, add a layer of vanilla ice cream base, followed by spoonfuls of the strawberry swirl and a sprinkle of crushed Nilla Wafers. Repeat the layers, gently swirling with a butter knife. Finish with extra crumbs on top for texture.
• Smooth the top and press a layer of parchment or plastic wrap directly onto the surface. Cover well.
• Freeze for at least 6 hours, or overnight, until firm. Let sit at room temperature for 5 minutes before scooping. Enjoy!