Step 1

On low heat, cook the blueberries mixed with sugar for 7-8 minutes until they burst.

Step 2

Let them cool down completely.

Step 3

Blend the blueberries compote in a blender or mash it with a spatula.

Step 4

Refrigerate the puree until ice cream is churned.

Step 5

Crush the graham crackers coarsely with hand or using a blender like Vitamix

Step 6

Transfer into a bowl.

Step 7

Add melted butter and sugar and mix well.

Step 8

Using a hand blender or in a stand mixer, blend the cream cheese until it is smooth and fluffy. This can take about 3-5 minutes.

Step 9

Add milk, sugar, and salt. Continue blending until all sugar is dissolved.

Step 10

Add the heavy whipping cream and mix well using a spoon or spatula (do not use the blender).

Step 11

Chill the mixture for about 30 minutes in the refrigerator.

Step 12

Transfer the mixture into the ice cream maker container and churn it for about 30 minutes.

Step 13

In a freezer-safe box, put 1/3rd graham cracker crumble topping at the bottom.

Step 14

Layer half of the ice cream and half the amount of blueberry puree.

Step 15

Swirl the blueberry puree with a spoon or spatula. Top 1/3 graham cracker crumble.

Step 16

Make one more layer by placing the remaining half ice cream followed by the remaining half blueberry puree.

Step 17

Swirl the blueberry puree with a spatula.

Step 18

Finally, add the remaining 1/3rd graham cracker crumble and freeze the ice cream for about 6 hours before serving.