1. 3 ½ cups Cream Base
2. 8 oz room temperature cream cheese
3. 2 tsp Vanilla extract

Strawberry Sauce:

1. 1 lb washed and hulled strawberries
2. ⅔ cup sugar
3. 2 Tbsp lemon juice
4. 1 Tbsp xanthan gum (change)
5. Water 

Graham Cracker Crumbs:

1. 8 graham crackers squares (4 sheets)
2. 3 Tbsp melted butter
3. 1 Tbsp sugar

Strawberry Sauce:

1. Wash and hull the strawberries and puree them in a blender or food processor.
2. Pour strawberries into a saucepan over medium low heat.
3. Add the sugar and lemon juice, stir.
4. In a small bowl combine the xanthan gum and water to make a slurry, mix well to get rid of lumps. Add to strawberries
5. Cook and stir occasionally until thick.
6. Transfer strawberries to a clean container and refrigerate until ready to use. 

Graham Cracker Crumbs:

1. In a food processor pulse crackers until you have a nice crumb.
2. Add the melted butter and sugar, pulse until everything is moist and can loosely hold together. 
3. Set aside until ready to use.

Ice Cream:

1. In a bowl combine softened cream cheese and vanilla, blend with an immersion blender.
2. Add a  little bit of cream base at a tim. Blend until the base is creamy and well incorporated. 
3. Pour into your ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second. 
4. Turn off the machine and remove the dasher.
5. Mix in the graham cracker crumbs and mix by hand.
6. Layer an ice cream container with ice cream and strawberry sauce, give it a little swirl. Continue till the container is full.  
7. Cover and freeze for 8 hours or overnight.