1: In a medium-size saucepan over low heat, add frozen strawberries and lemon juice. Let them defrost and stir often.
2: Once defrosted, add cinnamon and erythritol and combine. Increase the heat to medium-low and let it simmer while occasionally stirring until the jam thickens (for about 15 minutes). Let it cool completely before adding to ice cream.
3: Preheat your oven to 325°F.
4: In a medium-size bowl, combine almond flour, erythritol, salt, cinnamon powder, and whisk. Then add softened butter and vanilla extract. Mix well with a rubber spatula until everything is well incorporated.
5: Prepare a baking sheet with parchment paper and form a ball with your dough to place in the center of the baking sheet. Place another large sheet of parchment paper over your dough and flatten the dough ball with a rolling pin to an even thickness (around ⅛ inch thickness).
6: Place in the oven for 14 minutes or until the edges are deep brown. Remove from the oven and let them cool in the pan for 30 minutes before crumbling into the ice cream mix.
7: In a large bowl, cream your softened cream cheese with a hand mixer. Add ½ cup of heavy cream and mix until well combined, then add the rest of the cream and mix on medium for 1 minute. Add the rest of the ingredients and mix well.
8: Assemble your ice cream with strawberry jam and graham cracker layers and give it a quick mix before freezing overnight or at least 6 hours.
