In a small saucepan, combine diced strawberries, sugar, and vanilla. Turn on the heat and bring the mixture to a boil. Once it’s bubbling, reduce the heat and let it simmer for about five minutes. You want the sauce to thicken and the flavors to meld together beautifully. Once done, set the saucepan aside to cool completely. If you're in a hurry, you can speed this up by chilling it in the refrigerator.
Next, take a large bowl and whip the heavy cream until soft peaks start to form. This is the stage where the cream is light and fluffy. Be careful not to over-whip it; we want it to hold shape but remain smooth.
Once the cream is whipped, transfer it to another bowl. Don’t worry if some cream remains in the first bowl; there's no need to wash it just yet.
In the same bowl, add cream cheese and sweetened condensed milk. Beat these ingredients together until they are smooth and creamy. This will form your cheesecake base. The consistency should be thick but pourable.
Now, gently fold the whipped heavy cream into the cheesecake mixture. Use a spatula and fold carefully to retain the airiness of the cream. This step is crucial for achieving that light, fluffy texture.
Let’s add some crunch! Fold in the crumbled graham crackers gently, distributing them evenly throughout the mixture.
Transfer the combined mixture into a freezable container. Make sure to leave some space at the top since the ice cream will expand as it freezes. This step is important to avoid any spillage!
Now, drizzle your cooled strawberry mixture over the top of the ice cream base. Use a knife to swirl the strawberries into the ice cream gently. This will create beautiful layers of flavor.
If you're feeling extra indulgent, sprinkle some additional graham cracker chunks on top before sealing the container.
Finally, place the container in the freezer for at least eight hours or until firm. The wait is the hardest part, but it will be worth it!
