Start by mixing together the graham cracker crumbs, melted butter, sugar, and a pinch of salt in a medium bowl. Stir it all well until the crumbs are fully coated and stick together when you press them.

Take the crumb mixture and press it firmly into the bottom of a 9-inch cake pan. Make sure the layer is even. Once that’s done, pop it into the freezer while you get the filling ready.

Blend the frozen strawberries until they’re nice and smooth. In a big bowl, beat the softened cream cheese until it’s creamy and lump free. Slowly add the softened vanilla ice cream and mix everything together well. Then gently fold in the pureed strawberries along with some chopped fresh strawberries.

Pour the strawberry cheesecake mixture over your chilled crust and spread it out evenly with a spatula. Cover the pan with plastic wrap or foil.

Put the whole cake in the freezer for at least 4 to 6 hours until it’s firm. When you’re ready to eat, take it out about 10 minutes beforehand so it softens a bit for easier slicing. Cut into slices and enjoy!