Combine the blueberries, sugar, cornstarch, lemon juice, and water in a saucepan. Bring to a simmer over medium to medium-hight heat. Cook for 5 to 7 minutes, stirring constantly, until the berries burst and the mixture has thickened.

Transfer to a heatproof container and refrigerate until the mixture is no longer hot. (1-2 hours)

Place a 9” x 5” loaf pan or other similarly sized container in the freezer.

Beat together the condensed milk, cream cheese, and vanilla until thoroughly combined and smooth.

Using an electric mixer with a whisk attachment, whip the cream to stiff peaks.

Fold about a quarter of the whipped cream into the cream cheese mixture, and then gently fold in the remaining whipped cream. Stir in the cookie crumbs, reserving some for topping if you like.

Spread a third of the ice cream mixture in the cold pan. Top with a third of the blueberry mixture, and gently swirl into the ice cream using a thin knife. Repeat the layers twice. If you reserved any cookie pieces, sprinkle them on top of the ice cream.

Cover and freeze at least 4 to 6 hours before serving.