In a small saucepan, cook the strawberries, lemon juice and sugar together until it comes to a boil. Reduce heat to low and simmer about 5 minutes until thickened, stirring occasionally. Set aside to cool.

In the bowl of a stand mixer, beat the cream until stiff peaks form. Add the cream cheese and continue to beat until well combined and the cream cheese is smooth. Add the sweetened condensed milk, lemon zest, salt and vanilla and mix until smooth.

Place the strawberry mixture in the fridge to cool. Pour the ice cream mixture into a ice cream maker and mix according to manufacturer's directions.

When the ice cream is finished, transfer it to a freezer-safe container and gently stir in the crushed graham cracker pieces. Drizzle half of the strawberry mixture over the ice cream and swirl in with a knife or spoon. Repeat with the other half.

Freeze until hardened, about 4 hours or overnight. Enjoy!