1. Start by making the strawberry sauce. Do this by adding the diced strawberries, lemon juice and sugar to a small saucepan and cook over medium heat. Let simmer for 8-10 minutes or until the strawberries and juices from the strawberries and lemon have reduced.
2. In the meantime, mix the cream cheese until smooth and fluffy.
3. Then, pour in the sweetened condensed milk and vanilla extract and mix again until smooth.
4. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Crush the graham crackers with your hands or places in a Ziploc bag and roll a rolling pin over them. Leave a few larger pieces to add texture.
6. Then, fold in ¾ of the strawberry sauce and crushed graham cracker as well as the whipped heavy cream into the cream cheese mixture.
7. Pour the mixture into a 9x5 loaf pan, square brownie pan or any other freezer safe container that you like.
8. Spoon on the remaining strawberry sauce and sprinkle on the rest of the graham crackers.
9. Using a toothpick, swirl the strawberry and graham cracker into the ice cream mix.
10. Cover with cling wrap and freeze for at least 8 hours before serving.