Add blueberries and sugar to a medium sized saucepan and bring to boil over medium-high heat. Reduce the heat to medium and continue to cook until the blueberries begin to soften and release their juices, about 5 minutes. Remove from heat and allow to cool.

When the blueberries have cooled to the touch, line a 9×5 loaf pan with parchment paper or wax paper.

In a large bowl, whip the heavy cream until stiff peaks form. Fold in the sweetened condensed milk, vanilla extract and salt.

Add the graham cracker crumbs and blueberry puree and stir 3-4 times to incorporate, making sure not to over-stir.

Pour the mixture into prepared pan and freeze for 4 hours or more.

Allow the ice cream to thaw for 5 minutes at room temperature before scooping and serving.