In a saucepan over medium-high heat, combine blackberries, lemon juice, sugar, and cornstarch.

Cook, stirring and mashing occasionally, for 8–10 minutes until the berries break down and the syrup thickens.

Pour through a sieve to remove seeds if desired, leaving some pulp for texture.

Cool completely before swirling into the ice cream.

Melt butter in a skillet over medium heat.

Add graham cracker crumbs, sugar, and salt. Stir and toast until crumbs are golden and aromatic.

Cool before layering into the ice cream.

In a medium saucepan, combine cream, half & half, sugar, and cream cheese over medium heat.

Stir constantly until cream cheese is melted and the mixture is smooth. Do not boil.

Remove from heat, stir in vanilla, and chill thoroughly in the fridge.

Add the chilled base to an ice cream maker and churn according to the manufacturer’s directions.

In a freezer-safe container, layer the ice cream base, blackberry swirl, and graham cracker mixture.

Swirl gently with a butter knife to create a marbled effect.

Repeat the layering process and freeze overnight.