In a medium-sized pot over medium heat, combine the blueberries, sugar and lemon juice. Bring to a simmer, stirring occasionally. Continue simmering for 5-6 minutes or until most berries have released juices (or popped) and mixture has become a little thicker.
Remove berry mixture from heat, allow it to cool on your stove for 30 minutes or so and then place in your refrigerator and allow them to chill one hour or overnight.
Add cream cheese to a mixing bowl, using either your stand mixer or a hand mixer and beat on high speed for 30 seconds. Slowly add in condensed milk, scraping the sides of the can to get it all. Add in vanilla and mix until smooth. Set aside.
Make your whipped cream by whipping your heavy cream until its thick and peaks form. When making whipped cream, you know you are close to perfect when your spatula or whisk leaves a trail in the cream. You do not want to “over-whip” the cream and end up with butter.
Fold your whipped cream into your cream cheese mixture using a rubber spatula.
Next, gently fold in your chilled blueberry mixture in. Only give the mixture two or three swirls with your spatula so that your ice cream comes out with the “swirl” appearance instead of a solid color.
Scrape mixture into a freezer safe container. A shallow rectangular or square container with a lid is best for freezing consistency and scooping. You can also use a metal loaf pan. Just be sure to press plastic wrap against the mixture and then another piece to cover it tightly again on the rim of the pan. Freeze for 6 hours or more.
Variation: Add a graham cracker crumb swirl, layer or topping for added texture. You can also purchase (or make) a graham cracker crust and spread the ice cream into it and serve like a pie.
Presentation Tip: Serve in a small bowl or wineglass and garnish with a mint sprig.