Cook the blueberries, sugar, and lemon juice in a saucepan over medium heat for 8 minutes until jammy and thickened. Cool completely.

Whip the cold heavy cream to stiff peaks using an electric mixer.

Whisk the sweetened condensed milk and vanilla, then fold in the whipped cream gently.

Layer the cream base and cooled compote in a loaf pan, swirling a few times with a knife.

Press plastic wrap onto the surface, cover, and freeze at least 6 hours.

Let sit at room temperature 5 to 10 minutes, then scoop and serve.