In a medium saucepan, combine blueberries with sweetened condensed milk. Cook over medium heat for about 10 minutes, stirring occasionally.

Once the blueberry sauce has thickened, remove it from the heat and cool quickly in a large bowl filled with ice water.

In a large mixing bowl, beat softened cream cheese until light and fluffy, about 2-3 minutes. Gradually add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes. Avoid over-beating.

Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining the airy texture.

Layer the mixture in a loaf pan, starting with cream, then blueberry sauce, and crushed cookies. Repeat until all ingredients are used.

Cover the pan tightly and freeze for at least 6 hours until completely solid.