1. In a deep pan, add the blueberries, sugar, and lemon juice. Bring to a boil over medium heat, then reduce the heat and simmer gently for 6–7 minutes. Remove from the heat and set aside to cool completely.

2. In a large bowl, add the mascarpone cheese and beat with a hand mixer until fluffy. Add the condensed milk and vanilla extract, and continue beating until well combined.

3. In a separate bowl, whip the cold cream until it thickens into a firm whipped cream.

4. Transfer the whipped cream into the bowl with the mascarpone mixture and gently fold everything together using a spatula until fully combined.

5. Add the cooled blueberry sauce and mix well.

6. Pour half of the mixture into a loaf pan or container, sprinkle with some crushed biscuits, and cover with the remaining ice cream mixture.

7. Place the container in the freezer for 6–7 hours, or until fully frozen. Serve with a few extra crushed biscuits on top.

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