Chill the Strawberry Ribbonette to 40º F. prior to use.
Add the Cheesecake Base to the ice cream mix in the freezer and freeze.
As the ice cream is being filled into the containers, swirl in the Strawberry Ribbonette and sprinkle in the Graham Crunch, turning the container occasionally to achieve uniform distribution of the ice cream, the ribbonette and the crunch.
Note: A three-gallon container of ice cream requires 26 fluid ounces of Strawberry Ribbonette and 7 ounces of Graham Crunch.
Storage: To insure maximum freshness, store the Graham Crunch in the freezer.