In a medium mixing bowl, combine the condensed milk, vanilla and cream cheese. Using an electric mixture, beat mixture on medium or until ingredients are smoothly combined. Set aside.

Place strawberries and sugar in a saucepan and place over low-medium heat. Cook for 8-10 minutes or until strawberries are tender to a fork and liquefied.

Add in cornstarch and cook for an additional minute. Set aside.

In a large mixing bowl, using an electric hand mixer, whip your cream heavily for 4 minutes or until the cream reaches a fluffy, softened-butter type consistency.

When your cream is fully whipped, fold in your condensed milk mixture. Mix lightly for about a minute or until ingredients are fully combined.

Using a hand whisk, mix in the strawberry mixture and most of the graham cracker crumbs. (Leave a few crackers out to sprinkle on top of the ice cream)

Pour ice cream into a 9x5” loaf pan and sprinkle with the remaining graham cracker crumbs. Place inside the freezer and chill for 6 hours or overnight.

When chill time is complete, remove from the freezer and serve with a waffle cone or bowl.