In a saucepan over medium heat, combine 2 cups of blueberries with ½ cup of sugar. Cook for 7-8 minutes, stirring gently until thickened. Remove from heat, cool to room temperature, and chill.

In a mixing bowl, beat together 8 oz of softened cream cheese and 1 cup of sugar until smooth. Gradually add in 2 cups of heavy cream, 1 cup of milk, 1 teaspoon of vanilla extract, 1 tablespoon of lemon juice, and 1 teaspoon of lemon zest. Chill for at least 30 minutes.

Pour the chilled ice cream base into the ice cream maker and churn according to the manufacturer's instructions for 20-25 minutes until soft-serve consistency.

In a freezer-safe container, layer half of the ice cream base, half of the blueberry sauce, and a layer of crushed graham crackers. Repeat layers.

Cover and freeze for 2-3 hours until firm but scoopable. Let sit at room temperature for a few minutes before serving.