In a small saucepan, combine 1.5 cups of blueberries and 1/4 cup of sugar over medium heat. Bring to a gentle boil, stirring occasionally for about 7-8 minutes until the blueberries burst and the sauce thickens. Remove from heat, cool, and chill in the refrigerator while preparing the ice cream base.

In a large mixing bowl, beat 8 oz of softened cream cheese until smooth. Gradually add 1 cup of sugar, 2 cups of cream, 1 cup of milk, 1 tsp of vanilla extract, 1 Tbsp of lemon juice, and 1 tsp of lemon zest. Mix until combined and smooth. Chill the ice cream base for several hours until very cold.

Once the ice cream base is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20-30 minutes, until thick and creamy.

In a freezer-safe container, layer the churned ice cream, drizzle with chilled blueberry sauce (reserving about 1/2 cup), and sprinkle with graham cracker pieces. Repeat layers, swirling gently for a marbled effect.

Cover the container tightly and place it in the freezer for 2-3 hours or until solid. When ready, serve with additional blueberry sauce if desired.