1-Gathering and Prepping: First, start by blending the strawberries until smooth to create a fresh base. Then, combine the strawberry puree with 1/4 cup sugar and 1/2 tablespoon cornstarch in a saucepan, cooking it until it thickens for that perfect swirl effect. After that, refrigerate the mixture for 1 hour to let it cool and set.

2-Gathering and Prepping: Next, crush 4 graham cracker cookies into fine crumbs and mix them with 1/2 tablespoon sugar and 2 tablespoons melted butter to prepare the crust swirl. Set this aside for later use. For the main ice cream base, whisk 8 ounces of softened cream cheese and 1 cup white sugar until smooth, creating a tangy foundation.

3-Mixing and Churning: Once your base is ready, add 2 cups heavy cream and 1 cup whole milk to the cream cheese mixture, whisking until mostly combined. Pour this into an ice cream maker and churn according to the manufacturer’s instructions, which usually takes about 20-25 minutes.

4-Mixing and Churning: After churning, it’s time to layer: Add one-third of the ice cream mixture to a pan, then top with one-third of the strawberry puree and graham cracker crumbs. Swirl gently with a knife for that marbled look, and repeat the process two more times. Finally, cover and freeze for at least 6 hours or overnight to harden into a scoopable treat.