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Add the cream cheese, milk, heavy cream, sugar, vanilla, and salt to a blender then blend until smooth. Transfer mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
Once the ice cream base is cold, freeze in your ice cream maker according to the manufacturer's instructions.
Once churned, transfer your ice cream to a freeze-proof container, layering in strawberry sauce and graham cracker crumbs as you go. Freeze until firm, roughly 4 hours or overnight.