In a saucepan over medium-low heat, combine blueberries, granulated sugar, cornstarch, lemon juice, and water. Cook for about 5 minutes, stirring gently until thickened.

In a large mixing bowl, blend the softened cream cheese until smooth. Gradually add milk, heavy cream, sugar, vanilla extract, and sea salt. Mix until creamy.

Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20-25 minutes until thick.

In an ice cream tub, spread half of the ice cream as the first layer. Drizzle half of the blueberry sauce and sprinkle graham crackers. Repeat the layers.

Cover the tub and freeze for at least 8 hours or overnight to firm up.

Allow the ice cream to soften for a few minutes at room temperature before scooping. Serve in cones or bowls.