No Churn Cinnamon Blueberry Ice Cream

In a small saucepan over medium heat, cook the blueberries, sugar and lemon juice until boiling, stirring occasionally. Reduce heat and simmer for 15 minutes until blueberry skins start to split and liquid is consistency of syrup. Remove from heat and cool completely.
In a large bowl, mix the condensed milk, vanilla, cinnamon and salt until well combined. Stir in the cooled blueberry syrup.
In a large bowl, beat the heavy cream, with mixer on high speed, until stiff peaks form, 1 - 2 minutes.
Fold 1/2 of the whipped cream into the condensed milk mixture gently with a rubber spatula until combined. Then fold in the remaining whipped cream until no white streaks remain.
Spoon the ice cream mixture into a freezer safe loaf pan (I used a metal pan) or a baking dish.
Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.