1. Craft the Blueberry Swirl: In a medium saucepan, combine your fresh blueberries, ¼ cup of sugar, the bright zest, and tangy juice of one lemon. Cook this mixture over medium heat, stirring gently from time to time. Watch as the blueberries soften, burst, and release their beautiful juices, which usually takes about 5-7 minutes. This creates the delightful fruit component for your blueberry ice cream cheesecake.

2. Thicken the Berry Goodness: In a small, separate bowl, whisk together the cornstarch and water until it’s perfectly smooth. Pour this cornstarch mixture directly into your simmering blueberries, stirring constantly. Continue to cook for just another 1-2 minutes until the blueberry mixture visibly thickens. Then, take it off the heat.

3. Enhance with Whiskey (Optional): If you’re using the tablespoon of whiskey, stir it in now. This step adds a lovely depth of flavor to the blueberry swirl. It’s super important to let this blueberry mixture cool down completely. You can speed this up by placing the pan in an ice bath or popping it into the refrigerator. A warm swirl will melt your carefully prepared ice cream base!

4. Prepare the Smooth Cheesecake Base: Grab a large mixing bowl and your electric mixer. Beat the softened cream cheese, lemon zest, and lemon juice together until the mixture is wonderfully smooth and creamy, with no lumps at all. This forms the essential cheesecake flavor profile for your ice cream.

5. Combine All Wet Ingredients: Gradually add the Greek yogurt, half-and-half, ⅔ cup of sugar, and salt to your cream cheese mixture. Beat everything on medium-low speed until it’s fully combined and smooth. Remember to scrape down the sides of the bowl often. The mixture should be pourable but still rich and creamy, ready for the ice cream maker.

6. Chill for Best Results: Cover your cheesecake base mixture and place it in the refrigerator. Let it chill for at least 30 minutes to an hour. A colder base will churn much better in your ice cream machine, leading to a smoother, richer blueberry ice cream cheesecake.

7. Churn Your Ice Cream Magic: Pour the thoroughly chilled cheesecake base into your ice cream maker’s bowl. Churn it according to the manufacturer’s instructions for your specific machine. This typically takes about 20-30 minutes, until it reaches the wonderful consistency of soft-serve ice cream.

8. Layer and Swirl for Beauty: Once your ice cream is churned to soft-serve consistency, it’s time to build your masterpiece. Gently spoon about one-third of the soft ice cream into a freezer-safe container. Drizzle a generous amount of your cooled blueberry swirl over this layer. Then, sprinkle some of your crushed graham crackers. Repeat these delightful layers until all the ice cream, blueberry swirl, and graham crackers are used up. Use a knife to gently swirl through the layers, creating beautiful ribbons of blueberry goodness. Be careful not to overmix; you want distinct swirls, not a fully blended color for your blueberry ice cream cheesecake.

9. The Final Freeze: Tightly cover the container. Place your blueberry ice cream cheesecake in the freezer for at least 4-6 hours, or even better, overnight. This final freeze ensures your homemade ice cream is firm enough to scoop perfectly.

10. Serve and Savor: When you’re ready to enjoy this incredible frozen dessert, let the blueberry ice cream cheesecake sit at room temperature for a few minutes. This allows it to soften slightly, giving you the best, creamiest texture for scooping. Enjoy every spoonful of this delightful frozen cheesecake!