In a medium saucepan, bring blueberries, 1/3 cup sugar and lemon juice to a boil over medium heat. Cook for 8-10 minutes, or until blueberries have burst and mixture has thickened. Chill in refrigerator until cold.

Beat cream cheese and 1 cup sugar with an electric mixer until smooth. Beat in cream, milk and vanilla. Chill mixture for several hours, until cold.

Pour ice cream mixture into an ice cream maker according to manufacturers instructions. Pour half of the ice cream into a freezer safe container, top with half of blueberry mixture.

Top with remaining cream and remaining blueberry sauce. Run a knife through the ice cream to swirl the blueberry mixture. Cover and freeze for 2-3 hours, or until firm.