Step 1

Combine the blueberries, sugar, and lemon juice in a small saucepan over medium-low heat. Stir regularly, mashing the berries with a potato masher or the back of a fork to release the juices. Cook for about 7-8 minutes or until the sauce has reduced to thicken slightly. Set aside to cool.

Step 2

Stir to combine all the ingredients. Set aside.

Step 3

In a large bowl or the bowl of a stand mixer, whip the cold heavy cream on medium-high speed until it thickens to cloud-like consistency. Set aside.

Step 4

In a separate medium-sized bowl, beat the cream cheese on medium speed until smooth, about 1 minute. Add the sweetened condensed milk and stir to combine. Using a rubber spatula, fold the cream cheese mixture into the whipped cream until evenly incorporated. Spoon half of the ice cream into your other used bowl. Set aside.

Step 5

Line an 8”x4” loaf pan with plastic wrap overhanging on both sides. This will make for easy removal of the ice cream cake from the pan. Spoon 1-1/2 tablespoons of the blueberry sauce into the bottom of the pan and spread out. Spoon the remaining sauce into one of the bowls of ice cream and fold gently to combine. Set aside.

Step 6

Add the plain cream cheese ice cream into the pan and smooth with an offset spatula. Next, layer in the blueberry ice cream and smooth out. Sprinkle about 2/3 of the graham cracker crumbs on top of the pan next, patting gently to set them slightly into the ice cream cake. Cover the cake’s bottom with a sheet of plastic wrap and place in the fridge to set up, about 6 hours or overnight. Save the remaining graham cracker crumbs for serving.

Step 7

When ready to serve, remove the plastic wrap top and flip the cake out onto a plate. Gently wiggle the pan off the cake and plastic wrap lining, removing the lining once able. Slice the cake and serve with additional fresh blueberries and the remaining graham cracker crumble.