Before getting started with the base, you’ll want to prep the strawberries. In a small bowl combine cut strawberries and sugar. Mix together. Allow to sit until it’s time to layer ice cream. Occasionally lightly mix.
In a large bowl, using stand mixer or hand mixer whip the heavy whipping cream until it forms stiff peaks. (Don’t over whip...we aren’t making butter today!) The heavy whipping cream will be done when you pull the beaters out and the cream stands on its own.
In another medium size bowl, whisk together the vanilla and sweetened condensed milk.
Then pour in the sweetened condensed milk into whipped cream. Fold with a spatula, slowly incorporating the two mixtures together so it stays light and aerated. Place in the fridge momentarily.
Using the same bowl that you mixed the condensed milk, add cream cheese, sugar and a splash of vanilla extract. We like to add 2-4 crushed graham crackers to the cream cheese! Mix together with a whisk until it begins to get a smooth texture.
Grab the whipped cream bowl out of the fridge. In an ice cream container or freezable container add a layer of whipped cream (whipped cream layer should be around 2 inches in height.) Then hand crush some graham crackers over the whipped cream.
Followed by a layer of cream cheese mix, topped off with strawberries. Repeat until all ice cream batter has been used. Freeze for 4-6 hours. Serve in a bowl or cone!