Instructions

• Step 1: Prepare the Strawberry Swirl
• In a saucepan, combine the chopped strawberries, 2 tablespoons of sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens into a jam-like consistency (about 10-15 minutes). Stir occasionally to prevent burning.
• Once the strawberry mixture is ready, remove it from the heat and let it cool. Place it in the fridge to chill while working on the ice cream base.
• Step 2: Make the Graham Cracker Swirl
• In a small mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly coated.
• Spread the mixture onto a parchment-lined baking sheet or plate and let it cool. For extra crunch, you can toast the crumbs in the oven at 350°F (180°C) for 5-7 minutes. Be careful not to burn them!
• Step 3: Blend the Ice Cream Base
• In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is completely dissolved.
• In a separate small bowl, whisk the softened cream cheese until it’s smooth and lump-free. Slowly add the cream cheese into the liquid base a little bit at a time, whisking constantly to ensure it blends well.
• Step 4: Churn the Ice Cream
• Pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 25-30 minutes.
• Once the ice cream reaches a soft-serve consistency, it’s time to assemble the mix-ins.
• Step 5: Incorporate the Mix-Ins
• Transfer one-third of the churned ice cream into a freezer-safe container. Spread a layer of the strawberry swirl and a sprinkling of the graham cracker crumbs over it.
• Repeat the layering process: ice cream → strawberry swirl → graham cracker crumbs, until all the ingredients are used. Gently swirl the layers with a knife or spatula for a marbled look (optional).
• Cover the container tightly and freeze the ice cream for at least 4-6 hours, or until it reaches a firm consistency.