Start by making the blueberry sauce so it has plenty of time to cool.

Add the blueberries, sugar, fresh lemon juice, and lemon zest to a small saucepan. Place the pan over medium heat and stir occasionally as the berries begin to soften.

As they cook, the blueberries will burst and release their juices, creating a beautiful deep purple sauce. Continue cooking for about 5 to 7 minutes, or until the mixture thickens slightly.

Remove the pan from the heat and transfer the blueberry mixture to a bowl. Refrigerate for at least one hour, or until completely cooled.

Pour the cold heavy whipping cream into a large chilled mixing bowl.

Using a hand mixer or stand mixer, beat the cream until stiff peaks form. This usually takes about 3 to 4 minutes.

Set the whipped cream aside while you prepare the cheesecake mixture.

In another large mixing bowl, beat the softened cream cheese until it is completely smooth and creamy.

Slowly pour in the sweetened condensed milk while mixing. Continue beating until the mixture is silky smooth with no lumps remaining.

Add the vanilla extract and mix until fully incorporated.

Using a rubber spatula, gently fold the whipped cream into the cheesecake mixture in three additions.

Take your time and fold carefully rather than stirring. This helps keep the mixture light and airy, giving your finished ice cream its wonderfully creamy texture.

Mix only until everything is combined.

Spread about one-third of the cheesecake mixture into a 9x5-inch loaf pan.

Spoon about one-third of the chilled blueberry sauce over the top.

Sprinkle roughly one-quarter cup of graham cracker crumbs over the blueberries.

Repeat the layers two more times until all of the ingredients have been used.

Using a butter knife, gently drag it through the layers in a loose figure-eight pattern.

A few gentle swirls are all you need. Resist the urge to overmix—the beautiful ribbons of blueberry are what make this ice cream so pretty.

Cover the surface of the ice cream with plastic wrap, pressing it directly onto the mixture to help prevent ice crystals from forming.

Cover the pan tightly with foil or a lid and freeze for at least 6 hours, although overnight is even better.

Before serving, let the ice cream sit at room temperature for 5 to 10 minutes.

This softens it just enough to make scooping easier while still keeping its creamy texture.

Serve in bowls, waffle cones, or alongside fresh blueberries and extra graham cracker crumbs for an extra-special treat.