Place the strawberries in your food processor and pulse just a few times until they are finely diced.
Place in a tupperware, cover and refrigerate.
Mix the cream cheese, sweetened condensed milk, lemon zest, and whipping cream with an electric mixer until combined.
Freeze for about 4 hours or until semi-solid.
Remove the cream cheese mixture from the freezer and beat until creamy.
Drain any excess juice from the strawberries and add them to the cream cheese mixture. Stir to combine.
Add in chopped graham cracker crust and stir to combine.
Freeze for at least 8 hours or until firm.
Remove the ice cream from the freezer about 15 minutes before serving.
*I will be honest, I just used a store-bought graham cracker crust and broke some pieces into the ice cream. You could also just use regular graham crackers, but the texture of the graham cracker crust is really delicious when frozen. Adapted from Our Best Bites