Wash and clean the strawberries. Remove the stems and cut the strawberries into small pieces.

Add the strawberries and sugar to a pot. Cook over medium heat for 10–15 minutes, stirring occasionally, until the strawberries soften and the mixture thickens slightly. Remove from the heat and allow it to cool completely. For faster cooling, place it in the refrigerator.

In a bowl, combine the cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract. Mix until smooth. Roll the mixture into small bite-sized balls.

Place the cream cheese balls and crushed graham crackers into a zip-top bag. Gently shake until the cream cheese balls are coated. Transfer them to the freezer while you prepare the ice cream base.

In a large bowl, whip the heavy cream and 1 teaspoon vanilla extract until it reaches almost stiff peaks.

Gently fold in the sweetened condensed milk until fully combined.

Pour half of the whipped cream mixture into a freezer-safe container. Add some of the strawberry mixture and a portion of the graham cracker-coated cream cheese balls. Swirl gently.

Add the remaining whipped cream mixture, followed by the remaining strawberries and cream cheese balls. Sprinkle any remaining graham cracker crumbs on top and gently swirl again.

Cover and freeze for at least 6 hours or overnight, until firm.

Scoop, serve, and enjoy your homemade Strawberry Cheesecake Ice Cream!