Blend milk, cream, cream cheese, salt, vanilla and 3/4 cup sugar until smooth. Transfer to clean container, cover and chill overnight.
Meanwhile, preheat oven to 425 degrees. Hull and slice strawberries, tossing with remaining 1/2 cup sugar. Roast on a parchment lined baking sheet for 15 minutes. Transfer to a clean bowl, cover and chill.
Churn liquid according to manufacturer's directions. In the last 5 minutes, drop strawberries and liquid a a small spoonful at a time.
Alternate layers of ice cream and spoonfuls of graham cracker crumbs in a freezer safe container. Freeze until firm.
Notes
Recipe serves roughly 4-6, yields 1 quart. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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