Step 1

In a stand mixer with a whisk attachment, whip heavy cream until stiff peaks form, whisking in the vanilla extract and corn syrup, the last 20 seconds.

Step 2

With a rubber spatula, gently fold in the condensed milk. The mixture will deflate some and look slightly looser, but be gentle. Gently fold in the mini chocolate chips.

Step 3

Into a 9×5 loaf pan, or 9×9 square baking dish, spread out 1/3 of the ice cream mixture. Dollop a few spoonfuls of the strawberry jam over the top, and run a knife through the mixture to create a strawberry swirl. Drizzle with 1/3 of the chocolate magic shell. Repeat this for the next two layers.

Step 4

Top the ice cream with extra chocolate chips or strawberry jam, or fresh chopped strawberries if desired. Freeze at least 4 hours, 6 or overnight is preferred.