In a medium saucepan over medium heat, combine 1 1/2 cups of blueberries with 1/4 cup of granulated sugar and 1 tablespoon of lemon juice. Cook for about 5-7 minutes, stirring gently until the blueberries are soft and their juices are released. Remove from heat and let the mixture cool to room temperature as you prepare the ice cream base.

In a large mixing bowl, use an electric mixer to beat 8 oz of softened cream cheese until smooth and creamy. Gradually add in 1 cup of granulated sugar, 1 tablespoon of lemon zest, 1/4 cup of fresh lemon juice, and 1 teaspoon of vanilla extract. Mix until thoroughly combined and creamy, ensuring no lumps remain—this forms the delightful base for your Lemon Blueberry Cheesecake Ice Cream.

In a separate bowl, pour 2 cups of heavy cream and whip it with an electric mixer on medium speed until soft peaks form, about 3-5 minutes. Gently fold the whipped cream into the cream cheese mixture using a spatula, working carefully to maintain the light and airy texture that we want in our ice cream.

Next, gently fold in the cooled blueberry mixture and 3/4 cup of graham cracker crumbs into the creamy base. Mix until just combined, ensuring not to over-mix, as you want those beautiful swirls of blueberry to remain visible in your Lemon Blueberry Cheesecake Ice Cream.

Transfer the ice cream mixture into an airtight container. To prevent ice crystals from forming, place a piece of parchment paper directly onto the surface of the mixture. Freeze the ice cream for about 4-6 hours, stirring every 30 minutes for the first few hours to ensure a smooth, creamy consistency as it hardens.

Before enjoying your homemade Lemon Blueberry Cheesecake Ice Cream, let it sit at room temperature for about 5-10 minutes. Serve in chilled bowls, garnished with additional blueberries and a sprinkle of graham cracker crumbs.