In a medium saucepan, combine 1 cup of fresh blueberries, ¼ cup of sugar, and 1 teaspoon of fresh lemon juice. Over medium heat, bring the mixture to a gentle boil and mash the berries as they cook. Allow it to simmer for about 5–10 minutes until thickened.

Remove from heat and let it cool completely before using.

In a large mixing bowl, ensure your heavy whipping cream is cold. Using an electric mixer, beat the cream on medium-high speed until stiff peaks form, about 3–5 minutes.

In a separate bowl, mix 1 can of sweetened condensed milk and 1 teaspoon of vanilla extract until well combined. Gently fold in the whipped cream using a spatula.

Once combined, add the cooled blueberry compote to the cream mixture and stir gently until just blended.

Pour the mixture into a loaf pan, cover with wax paper, then seal with plastic wrap or a lid. Freeze for at least 6 hours, or overnight, until firm.