Using an electric mixer, whip the cream, 1 ¾ cups strawberry jam, vanilla, and salt in a large bowl until soft peaks form, 3-5 minutes.
Fold on the remaining ¾ cup jam to create more of a swirl.
Transfer to a 9×5 inch loaf pan.
Cover and freeze until firm, at least 6 hours.
Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!
