Hull the strawberries and chop about two-thirds of them. Toss the chopped berries with 50 g sugar and the lemon juice, let them stand for 10–15 minutes, then mash or briefly blend into a chunky purée. Reserve the remaining strawberries for pieces or garnish.

For a thicker strawberry ripple, simmer the sugared berries and lemon juice for 5–8 minutes, then cool the mixture completely. This optional step concentrates the fruit and reduces excess moisture.

Mix the graham-cracker crumbs or crushed digestive biscuits with the melted butter, remaining sugar, and a pinch of salt. Use the mixture as a loose crumble, or bake it at 175°C/350°F for 7–10 minutes and cool before layering.

Beat the softened cream cheese with the sweetened condensed milk and vanilla until smooth. In a separate chilled bowl, whip the cold heavy cream to medium-stiff peaks.

Gently fold the whipped cream into the cream-cheese mixture in batches. Fold carefully so the mixture remains light and airy rather than dense.

Spread one-third of the ice-cream mixture into a freezer-safe loaf pan or shallow container. Add spoonfuls of strawberry purée, chopped strawberries, and biscuit crumble.

Repeat the layers, finishing with strawberry sauce and biscuit crumbs. Swirl lightly with a knife or skewer, taking care not to overmix the ribbons.

Press plastic wrap directly onto the surface, cover the container tightly, and freeze for at least 6 hours. Overnight freezing gives the best texture; let the ice cream stand at room temperature for 5–10 minutes before scooping.