In a skillet over medium heat, add fresh blackberries and cook for about 5 minutes until they release their juices and soften.

Stir in softened cream cheese and vanilla extract into the cooled blackberry mixture until smooth.

Place a large metal mixing bowl in the refrigerator for 30 minutes to chill.

Pour heavy cream into the chilled mixing bowl and whip it until fluffy peaks form, about 2 to 3 minutes.

Gently fold in sweetened condensed milk into the whipped cream until well combined.

Gently fold in the cooled blackberry and cream cheese mixture until evenly combined.

Break one-third of a graham cracker pie crust into small pieces and fold into the ice cream mixture.

Spoon the ice cream mixture into a 9x5-inch loaf pan and smooth the top.

Cover the pan and freeze for at least 6 hours or overnight.