To make the strawberry sauce
In a medium saucepan, combine diced strawberries, strawberry jam, sugar, and 1 tablespoon lemon juice. Place over medium heat and bring to a boil, stirring occasionally. Strawberries will release juice without any mashing required.
Reduce heat and simmer 10-12 min or until sauce is thickened, stirring occasionally. Remove from heat add vanilla extract and rum and mix well. Let it cool to room temperature. Keep in mind sauce will thicken up slightly as it cools.
To make the chocolate sauce
Melt milk chocolate, cacao powder, and half of heavy cream in a medium-size heat proof bowl, set over a saucepan of barely simmering water, when melted, remove from the heat and whisk in the remaining heavy cream and sweetened condensed milk. Allow to cool for a few minutes.
To make the chocolate ice cream
Beat vegetarian whipping cream, heavy cream, salt, vanilla extract, rum and chocolate sauce, in a bowl using an electric mixer until stiff peaks form.
Place 1/3 of chocolate ice cream into a bowl with lid. Spoon 1/3 of strawberry sauce with a teaspoon over the ice cream leaving areas of ice cream uncovered. Spoon 1/3 of the melted, white chocolate and melted semi-sweet chocolate over strawberry sauce in a swirled pattern. Repeat the layering with another third of the ice cream, strawberry sauce, and chocolates. Repeat again and end with a final layer of strawberry sauce and chocolates.
Cover with the lid and freeze for at least 8 hours or overnight.
