In a saucepan, combine the sugar and cornstarch. Whisk in the water until the mixture is smooth. Stir in the blueberries and the lemon juice, then bring this mixture to a boil. Reduce the heat, then simmer (uncovered), for 5-6 minutes or until the mixture has thickened slightly. Stir mixture occasionally. Once the berry mixture has thickened, remove from heat. Cover and refrigerate until fully chilled. (I made this hours before making the ice cream)

Preheat oven to 350 degrees. In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in the melted butter and mix till combined. Pat this crumb mixture into an ungreased 9x13 baking pan. Bake at 350 degrees for 10-15 minutes or until the crumbs are lightly browned. When done, remove; cool mixture completely. (I did this ahead of time, as well). When the mixture is completely cooled off, crumble the graham cracker mixture and set aside.

To make the ice cream: In a large bowl, beat all the ice cream ingredients together until the sugar has dissolved (you will have some small cream cheese lumps...this is okay). Fill the ice cream container (the FREEZING cold ice cream container) 2/3 full. Freeze as per the manufacturer's instructions.

When ice cream is done, evenly disperse layers of ice cream, cooled and crumbled graham cracker mixture, and blueberry sauce 3 times. Remember to only use half of the crumbled graham crackers and berry sauce for this (it made extra, remember?) Remember to repeat the layers (for a total of 3 times).

Layer 1: Ice Cream

Layer 2: Graham Cracker Crumbles

Layer 3: Blueberry Sauce

Swirl through the layers with a knife, being sure to take the tip of the knife all the way to the bottom of the bowl or ice cream storage container you are using. Freeze for at least a couple of hours for the ice cream to "firm up".

Once you are ready to serve, scoop it into serving dishes; lightly top each serving with a spoonful of the blueberry sauce and a sprinkling of graham cracker crumbles. Enjoy!