Cook the strawberry sauce

• Add the strawberries, sugar and lemon juice to a saucepan.
• Bring to a boil, then simmer until the strawberries soften and release their juices into a sauce.

Cool the strawberries

• Remove the saucepan from the heat and refrigerate the strawberry sauce to cool.

Whip the cream

• Whip the heavy cream in a stand mixer or with a hand mixer to firm peaks.
• Set aside.

Mix the cream cheese base

• In a new bowl, mix the cream cheese with the sweetened condensed milk and vanilla extract.
• Continue mixing until smooth.

Fold everything together

• Fold the whipped cream into the cream cheese mixture.
• Fold in the graham crackers and the cooled strawberry sauce.

Freeze

• Transfer the mixture to a sealed container and freeze.