Place the strawberries and the sugar in a saucepan over medium-low heat. Stir to combine and then let the strawberries cook until they are saucy and juicy, stirring often, about 8 to 10 minutes. You can mash some of the berries as you go! Essentially you want a somewhat chunky strawberry sauce. You can also blend the mixture if you’d like it smooth. Remove the mixture from the heat and let it cool completely.

Place the heavy cream in a bowl and beat it with an electric mixer until soft peaks form. Add the condensed milk, vanilla and salt. Beat with the electric mixer for another 1 to 2 minutes until combined. Beat in the cooled strawberry puree. Fold in the marshmallow cream. Fold in the crushed graham crackers.

Pour the mixture in a 9x5 inch loaf pan or a freezer proof ice cream container. Stir in some marshmallow cream and crushed graham crackers on top. Cover.

Freeze for at least 6 hours before scooping and serving. After the initial set in the freezer, this does get a bit hard to scoop, so I’d suggest removing it about 20 minutes or so before you’d like to scoop it!