Make the strawberry sauce: Combine the strawberries, granulated sugar, vanilla extract, and lemon juice together in a small saucepan over medium heat. Cook for approximately 15 minutes, until sauce slightly thickens, stirring often. Use an immersion blender to puree strawberry sauce. (If you don't have an immersion blender, use a regular blender or a food processor.) Remove from heat and allow to cool completely. (I place it in the refrigerator to cool down quicker.)
Make the crumble: Using a fork, mix the flour, brown sugar, and cinnamon together. Add the melted butter and mix until crumbles form. Set aside.
Make the ice cream: In a large bowl using a handheld mixer, beat the heavy cream on medium-high speed until stiff peaks form, then set aside. In a medium bowl using a handheld mixer, beat the sweetened condensed milk and softened cream cheese until well combined. Transfer roughly half a cup of the whipped cream into the sweetened condensed milk, and use a spatula to gently fold in the whipped cream. (This lightens the consistency of the sweetened condensed milk, so it doesn’t deflate the whipped cream when you combine the two.) Pour the sweetened condensed milk mixture into the remaining whipped cream, and carefully fold them together.
Gently fold the crumble into the ice cream mixture; then repeat with the strawberry sauce, only folding a few times to achieve the swirled look. (I use a little over 1 cup of sauce.) Spoon/pour the ice cream mixture into a deep, freezer-safe container or bowl. (I suggest a 9×5-inch loaf pan.) Cover tightly and freeze for at least 6 hours and up to 2 weeks.