We start first with a homemade strawberry puree. Place strawberries, lemon juice, lemon zest, and sugar in a medium saucepan. Cook over low-medium heat for 8 minutes or until the strawberries begin to break down into a strawberry puree.

Stir in cornstarch and cook for an additional 2 minutes until the sauce begins to thicken. When done, pour the sauce into a bowl and set it aside.

In a medium mixing bowl, combine the condensed milk and vanilla using a hand whisk or fork. Mix thoroughly until the vanilla is fully incorporated.

Add in the block of cream cheese and mix with an electric hand mixer until smooth. Set aside.

In a large mixing bowl, using an electric hand mixer or a stand mixer, whip your cream heavily for 4 minutes on high speed or until the cream reaches a fluffy, thick consistency. When done, the cream will look like whipped topping and keep the shape on its own.

When your cream is fully whipped, fold in your condensed milk and cream cheese mixture. Mix lightly for about a minute or until mixtures are fully combined. Your mixture will still be pretty thick.

Add in strawberry lemon sauce and most of the graham crackers. Leave a handful of graham crackers to the side.

Using a hand whisk, lightly stir until the sauce and crackers are fully incorporated. The crackers should suspend nicely into the ice cream.

Pour ice cream mixture into a 9×5” loaf pan and sprinkle the remaining crushed graham crackers on top. Cover and place the ice cream base inside the freezer for 6 to 24 hours, best if overnight.

When chill time is complete, remove from the freezer and serve ice cream with a waffle cone or bowl.