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1
In a saucepan, cook the blueberries with sugar and a squeeze of lemon juice over medium heat for about 5 minutes, stirring occasionally, until the berries burst and release their juices, becoming jam-like.
2
Whisk cornstarch with water to create a slurry, stir it into the blueberry mixture, and cook for 1 minute more until thickened. Transfer to a bowl and let cool completely.
3
In a clean bowl, whip the heavy cream to stiff peaks using a mixer or by hand, then set aside.
4
In the same mixing bowl (or a fresh one), beat the softened cream cheese until smooth, then mix in the condensed milk and lemon zest until well combined.
5
Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the cream.
6
Crumble in the graham crackers and gently swirl in the cooled blueberry mixture, leaving streaks and ribbons throughout rather than mixing completely—this creates a beautiful swirled effect.
7
Transfer the ice cream mixture to a freezer-safe container and freeze for at least 6 hours, preferably overnight. Remove from the freezer 10 minutes before serving to allow it to soften slightly for easier scooping.
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