Combine the first three ingredients in a pan over medium heat and reduce until desired thickness to make keto condensed milk.

Set aside and allow to cool completely.

Meanwhile, combine the next four ingredients in a pan over medium heat to make a strawberry compote for your icecream. Once it's thick and syrupy, set aside and allow to cool.

In a large bowl, add the cooled condensed milk to the softened cream cheese.

Add the vanilla and vodka/rum and blend with a handheld mixer until fully combined.

In a separate bowl, add the salt to the chilled heavy whipping cream and whisk until soft peaks form. An emersion blender with a whisk attachment works perfectly here.

Scoop the cream cheese mixture into the whipped cream. Mix together well with a large spoon.

Swirl in the strawberry compote.

Transfer mixture to a covered container large enough to hold 1.5 quarts.

Freeze for at least 6 hours.

It may help to leave the ice cream out on the counter for a few minutes before scooping if it's too hard, but the addition of the vodka should remedy this.