• Chill the mixing bowl and the whip attachment in the freezer for 30 minutes ( it will help to maximize the volume of heavy cream when whipping).

For the blueberry filling

• In a saucepan over medium heat, add blueberries and sugar. Simmer for 5 minutes until sugar dissolved. Add lemon zest, lemon juice, and honey. Simmer for another 5 minutes. Add cornstarch dissolved in water. Simmer until thickened. Turn off the heat. Add cinnamon powder, nutmeg, and vanilla. Mix until well blended. Set aside and let it cool.
  

For the no-churn ice cream

• Whip the heavy cream with the pure vanilla extract in a chilled bowl using an electric hand mixer or stand mixer until stiff peaks.
• Fold in the condensed milk until well combined.
• Add one cup of blueberry filling into four dollops, then fold into the ice cream mixture.
• Transfer in a loaf pan and add the remaining blueberry filling on top of the ice cream mixture. Use a skewer or knife and swirl the blueberry filling.
  
• Cover with the lid or plastic wrap. Freeze for 6 hours or overnight.