The day or night before, place vegetable whipping cream and sweetened condensed milk in refrigerator.
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 vanilla-biscuit ice cream
Beat vegetarian whipping cream and heavy cream, in a bowl using an electric mixer until stiff peaks form. Add sweetened condensed milk, salt, vanilla extract, rum and beat until the mixture becomes thick and well combined. Add crumbled biscuits and mix again.
Place 1/3 of ice cream to a bowl with lid. Spoon 1/3 of strawberry sauce with a teaspoon over the ice cream leaving areas of ice cream uncovered. Repeat the layering with another third of the ice cream and another third of strawberry sauce. Repeat again and end with a final layer of sauce. Decorate with few pieces of biscuits.
Cover with the lid and freeze for at least 8 hours or overnight.
