Make the Blueberry Compote

1. In a small saucepan, add the blueberries, sugar, lemon juice and vanilla extract.

2. Bring the blueberry mixture to the boil, reduce the heat and simmer for 5 - 10 minutes or until the mixture has thickened.

3. Remove from the heat and let it cool down.

4. Chill in the refrigerator until needed.

Make the Ice Cream

1. Using a standing mixer (or hand mixer) with the whisk attachment, whip the cream until soft peaks form. Transfer to another bowl and refrigerate until needed.

2. Add the cream cheese, condensed milk and vanilla to the bowl of the mixer (no need to wash the bowl first) and beat until smooth. 

3. Gently fold in a third of the whipped cream into the cream cheese mixture, repeat the process until all the cream has been incorporated.

4. Fold the shortbread cookies and lemon zest into the mixture.

5. Pour half of the mixture into a freezer safe 2.5 liter container (88 oz capacity). Drizzle half of the blueberry mixture on top and swirl with a knife. Repeat the process and sprinkle additional cookie chunks on top if desired. 

6. Freeze for 8 hours or overnight until firm.