Step 1: Prepare the Strawberry Swirl

1. In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice.
2. Cook for 5-7 minutes, stirring occasionally, until the strawberries soften and release their juices.
3. Mash lightly with a fork and let the mixture simmer until it thickens slightly.
4. Remove from heat and allow to cool completely.

Step 2: Make the Graham Cracker Crunch

5. In a small bowl, mix the crushed graham crackers with melted butter until coated.
6. Set aside for layering.

Step 3: Whip the Ice Cream Base

7. In a large bowl, use a hand mixer or stand mixer to whip cold heavy cream until soft peaks form.
8. In another bowl, beat cream cheese, condensed milk, vanilla extract, and lemon zest until smooth.
9. Gently fold the whipped cream into the cheesecake mixture, ensuring a light and airy texture.

Step 4: Assemble & Freeze

10. Pour half of the ice cream base into a freezer-safe container.
11. Spoon half of the strawberry swirl over it, then sprinkle with graham cracker crumbs.
12. Repeat the layers with the remaining ingredients.
13. Use a knife to swirl the mixture slightly for a marbled effect.
14. Cover and freeze for at least 6 hours or overnight.

Step 5: Serve & Enjoy

15. Let the ice cream sit at room temperature for 5-10 minutes before scooping.
16. Serve in bowls or waffle cones and enjoy!