Joy to the Food

Ice Cream Base
0 Blend fruity pebbles and protein powder until a fine powder has developed
1 Add heavy whipping cream, condensed milk, and salt to blender and blend until fluffy, about 1 - 2 minutes
2 Transfer mixture to bread pan
3 Either cover the pan with a lid or gently press plastic wrap to just touch the top of the ice cream mixture.  This helps prevent the ice cream from developing a film on the surface while setting up
4 While the ice cream hardens, make the strawberry syrup.  You can make this using an immersion blender or a counter top blender:
Strawberry Syrup - Immersion Blender Method
5 Add strawberries, lemon juice, and sugar to a pan and bring to a boil
6 Let boil while stirring for 10 minutes
7 After 10 minutes, use an immersion blender to puree the strawberries 
10 Continue to boil for 10 more minutes
11 Transfer to container and seal.  Store in the fridge until cooled
Strawberry Syrup - Blender Method
12 Add filling ingredients to a blender and blend until smooth
13 Transfer to a sauce pan and bring to a boil
15 Let boil for 20 minutes, stirring occasionally 
16 Transfer to sealed container and store in the fridge until cooled
Bring it all together!
17 Once the strawberry syrup is cooled, remove ice cream from freezer and remove the cover or plastic wrap.  Use a knife or piping bag to swirl syrup into the ice cream
19 Place the cover or plastic wrap back on the ice cream (plastic wrap should be slightly touching the ice cream still) and return to the freezer until hard.  Approximately 4 hours.