In a medium saucepan, place blueberries, maple syrup, lemon juice, and lemon zest over medium-low heat. Cook until blueberries burst and sauce starts to thicken. it should cover the back of a spoon.

Allow blueberry compote to cool. If you are impatient (like me) or want to do this quickly, you can spread the blueberry sauce onto a cookie sheet and place into the freezer for a few minutes.

In a stand mixer (or a large bowl), pour heavy whipping cream and sweetened condensed milk.

Start off slow and work up to high speed. Whip until stiff peaks form.

While on low speed, add in vanilla and cream cheese, a spoonful at a time.

Line a freezer-safe dish (a bread pan works well) with parchment paper and pour in half of the ice cream cream cheese mixture.

Top with half the blueberry sauce mixture.

Pour the remaining creamy ice cream mixture into the dish and then the remaining blueberry sauce over top.

Take a knife or a spoon into the blueberry cheesecake ice cream mixture and create zig zags and lines in the pan to lightly mix the ice cream and sauce together. This step is optional, but it gives it the most beautiful swirls.

Cover with plastic wrap and place in the freezer for 4-6 hours. Make sure to place the plastic wrap directly on top of the ice cream to prevent freezer burn.

When you’re ready to serve, allow the ice cream to thaw a bit. Add some graham cracker crumble if desired.