Make the Strawberry Swirl:
In a small saucepan, combine strawberries, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens—about 5–7 minutes.
Let cool completely, then chill in the fridge.

Prepare the Graham Cracker Crumble (Optional):
Preheat your oven to 350°F (175°C).
In a small bowl, mix graham cracker crumbs, melted butter, and sugar.
Spread on a baking sheet and bake for 6–8 minutes or until golden and fragrant. Let cool.

Make the Ice Cream Base:
In a large bowl, beat cream cheese until smooth.
Add sugar, vanilla, and salt, then gradually mix in the milk until fully combined and creamy.
In a separate cold bowl, whip the heavy cream until stiff peaks form.
Gently fold the cream cheese mixture into the whipped cream with a spatula, taking care not to deflate it.

Assemble the Ice Cream:
In a loaf pan or freezer-safe container, layer the ice cream base with spoonfuls of the strawberry swirl and optional graham cracker crumble.
Use a knife or skewer to gently swirl the layers together. Don’t overmix—you want those pretty ribbons!

Freeze:
Cover the container tightly and freeze for at least 6 hours, or overnight, until firm and scoopable.