Combine the blueberries, sugar, and vanilla in a small saucepan over medium high heat. Stirring frequently, bring the mixture to a boil. Reduce heat to medium low and gently boil, stirring frequently, for 5 minutes or until the mixture thickens.

Refrigerate the mixture until cool.

To make the ice cream place the chilled heavy cream in a bowl and beat with a mixer on high speed until soft peaks form.

Add in the sweetnened condensed milk and mix on high speed until the mixture thickens.

Add the broken graham cracker pieces and gently fold them in to the milk mixture.

Spread the ice cream base into the bottom of a bread pan and spread it out smooth.

Take the blueberry jam and pour it in two vertical lines down the length of the ice cream.

Using a butter knife swirl the blueberry jam into the ice cream taking care to press down so the blueberries get into the ice cream.

Once you are satisfied with your pattern place a piece of plastic wrap on the surface of the ice cream and refrigerate it for 6-8 hours or over night.

When ready to eat simply take it out of the freezer and let thaw for 1 minute before scooping.