1. 3 ½ cups Cream Base
2. 8 oz room temperature cream cheese
3. 2 tsp Vanilla extract

Strawberry Sauce:

1. 1 lb washed and hulled strawberries
2. ⅔ cup sugar
3. 2 Tbsp lemon juice
4. 1 Tbsp xanthan gum (change)
5. Water 

Graham Cracker Crumbs:

1. 8 graham crackers squares (4 sheets)
2. 3 Tbsp melted butter
3. 1 Tbsp sugar

Step 1: Prepare the Strawberry Sauce

1. In a medium saucepan over medium heat, combine the strawberries, sugar, and lemon juice.
2. Stir occasionally and cook for 8-10 minutes, until the strawberries break down and release their juices.
3. Use a fork or blender to mash or puree the strawberries to your desired consistency.
4. Remove from heat and allow the sauce to cool completely before using.

Step 2: Prepare the Graham Cracker Crumbs

1. Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
2. In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
3. Spread the mixture on a parchment-lined baking sheet and bake at 350°F (175°C) for 8-10 minutes until golden and slightly crisp.
4. Let cool completely before using.

Step 3: Make the Ice Cream Base

1. In a large mixing bowl, whisk the cream cheese until smooth and creamy.
2. Gradually add the cream base (heavy cream + whole milk) while whisking to fully incorporate.
3. Stir in the vanilla extract and mix until smooth.
4. Cover and refrigerate for 4 hours or overnight to allow the flavors to develop.

Step 4: Churn the Ice Cream

1. Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes until thick and creamy.

Step 5: Assemble the Ice Cream

1. In a freezer-safe container, layer the churned ice cream, cooled strawberry sauce, and graham cracker crumbs, swirling them together gently.
2. Repeat until all the ingredients are used, finishing with a swirl of strawberry sauce and a sprinkle of graham crumbs on top.

Step 6: Freeze and Serve

1. Cover the container and freeze for at least 4 hours, or until the ice cream is firm.
2. Let sit at room temperature for 5 minutes before scooping for the best texture.
3. Serve and enjoy the rich, creamy, and tangy flavors of homemade Strawberry Cheesecake Ice Cream!

Storage Tip: Store in an airtight container in the freezer for up to 2 weeks.