Lemon Blueberry Cheesecake Ice Cream

1. Wash and add blueberries to a saucepan along with sugar, lemon juice + zest; bring to boil and simmer until it thickens; set aside to cool off; optionally reserve 2 tbs of the syrup for garnishing;
2. Whip heavy whipping cream until stiff peaks and set aside;
3. Beat cream cheese with condensed milk and gently fold the whipped cream then add crushed graham crackers- mix and then add the blueberries jam and mix a couple of times (don’t overmix the jam or the ice cream will turn all purple, we want swirls instead 😉);
4. Pour into a loaf pan or a freezer safe container and freeze overnight;
5. Thaw for a few minutes at room temperature, serve with some blueberry syrup, more crushed crackers, mint leaves and indulge!