Using your stand mixer fitted with the whisk attachment, whisk the heavy whipping cream until stiff peaks form, about 10 minutes.

Pour in the sweetened condensed milk and fold together using a rubber spatula until fully incorporated.

Fold in the cinnamon until combined.

Gently fold in the strawberry jam. Not until fully combined, just folded through.

Store the ice cream in an airtight container and freeze for six to 12 hours, but overnight is best.