Step 1

Pulse the graham crackers in a food processor until they are fine crumbs. Add the butter and sugar, pulsing until the graham cracker crumbs are evenly moistened.

Step 2

Press into a pie plate or baking dish and bake at 350°F for 8-10 minutes to set. Cool it completely, then break it into chunks and crumble pieces.

Step 3

Combine strawberries, sugar, and cornstarch in a medium saucepan over medium heat.

Step 4

Cook, stirring frequently, until the berries break down and thicken into a sauce. Remove from the heat and cool completely.

Step 5

Beat cream cheese until smooth. Add granulated sugar and beat well to combine. Scrape the bottom and sides of the bowl.

Step 6

Add heavy cream and mix well to combine. Stir in milk, vanilla extract, and lemon juice.

Step 7

Churn the ice cream.

Step 8

Layer half the ice cream base, strawberry swirl, and graham cracker crumbs in a freezer-safe container.

Step 9

Repeat the layers until all the mixes are used up. Freeze for 4-6 hours until firm.