Preparation Steps

• In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat for 8-10 minutes until strawberries break down.
• Mix cornstarch with 1 tablespoon of water and stir into the strawberry mixture. Cook for 2 more minutes until thickened. Remove from heat and let cool completely.
• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Add the sweetened condensed milk and vanilla extract to the cream cheese, beating until well combined.
• In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
• Pour half of the ice cream base into a 9x5-inch loaf pan. Drop spoonfuls of the cooled strawberry sauce over the top and sprinkle with half of the graham cracker crumbs.
• Pour the remaining ice cream base over the top. Add the remaining strawberry sauce and use a knife to swirl it through the ice cream. Sprinkle with the remaining graham cracker crumbs.
• Cover tightly with plastic wrap and freeze for at least 8 hours or overnight before scooping and serving.