In a stand mixer or a large bowl with a hand mixer, whip the Hiland Dairy heavy cream, vanilla and condensed milk. Whip on medium high speed until you get stiff peaks.
Pour half the mixture into the bottom of a loaf pan. Then spoon half the can of the blueberry pie filling onto the top. Crush 2 of the graham crackers over top of the blueberry filling. Use a butter knife to swirl the blueberry and graham crackers through the mixture.
Pour the remaining ice cream mixture into the loaf pan and repeat with the rest of the blueberry pie filling and graham crackers. Swirl together again.
Cover with plastic wrap and place in the freezer overnight to set.