Whisk condensed milk, cream, and vanilla to soft peaks.
Whizz strawberries in a food processor and fold into ice cream mixture.
Roll out two pieces of cling film onto worktop then dollop ice cream mixture in a line a little longer than the width of the tin.
Fold cling film around ice cream, and wind the ends to look like a Christmas cracker. Roll back and forth on the worktop for the wrap to tighten.
Place in freezer overnight to set.
Sponge Method:
Grease and line a 22x33cm tin. Remove ice cream from freezer and place to one side.
Preheat oven to 180 fan.
Whisk eggs and sugar until thick and light. Sift flour into mixture and gently fold to keep the air in.
Pour mixture gently into tin and level by tilting tin from side to side making sure it reaches into the corners. Bake for 10-15 minutes.
Leave to cool slightly, then turn out onto a large piece of grease-proof paper. Unwrap ice cream from cling film and place on the shortest end of sponge. Use the paper to help tease the sponge around the ice cream.
With the seam facing downwards, wrap in the paper and then some cling film and pop in the freezer for a couple of hours to harden.
When ready to serve, place arctic roll on a serving board. Sift a little icing sugar all over.
Heat the jam a little to loosen then add to top of sponge encouraging it to drip in places.