Cook blueberries, sugar, and lemon juice over medium high heat.
Bring to a boil, ensuring berries crush and release juice.
Allow to boil until it starts to thicken.
Remove from heat and allow to cool completely then chill in refrigerator for about 1 hour.
In a large bowl, beat cream cheese until creamy and smooth.
Using a electric whisk, add condensed milk and vanilla, whisking until smooth
Add in vanilla extract and heavy cream. Whisk on high speed until soft peaks form.
Spread half of this mixture into a loaf pan.
Spoon chilled blueberry sauce over the whipped mixture.
Top with remaining cream mixture, spreading evenly.
Using a knife, drag or swirl the blueberry mixture into the cream mixture.
Cover with foil and freeze for 6 hours or until firm.