Blueberry Sauce

1. In a small saucepan, cook the fresh blueberries, sugar, water, Maiziena, salt, and lemon juice over medium heat for about 5 to 6 minutes.
2. Let it boil until it becomes thick, then let it cool and place it in the fridge for 30 minutes, or if in a rush in the freezer.

Ice Cream

1. In a medium-sized bowl, use a hand mixer to beat the cream cheese until nice, fluffy, and creamy.
2. Add cold heavy whipping cream, condensed milk, and vanilla essence, and continue to whisk on high speed until you have some lovely soft peaks.
3. Spoon and spread approximately half of the Ice Cream mixture in an airtight container (any plastic container).
4. Spoon the chilled blueberry sauce over the whipped Ice Cream mixture.
5. Top with the remaining Ice Cream mixture.
6. Use a spatula or even a knife, then swirl or gently mix the blueberry sauce into the Ice Cream mixture.
7. Close and seal the lid and freeze for 6 hours or until firm.
8. Hope you’re better than us, as I checked in several times prior to the 6 hours mark just to make sure it’s fine and obviously had to have a teaspoon full as well.