In a skillet over medium heat, add fresh ripe blackberries and cook for about 5 minutes, stirring frequently until they start to break down and soften.

Once the blackberry mixture has cooled, add softened cream cheese to the skillet along with a splash of vanilla extract. Blend until smooth and creamy.

Chill a large metal mixing bowl in the refrigerator for about 10 minutes. Pour in the heavy cream and whip on medium speed until fluffy and you achieve stiff peaks.

Gently fold the sweetened condensed milk into the whipped cream using a spatula, then carefully fold in the cooled blackberry and cream cheese mixture.

Break up the pre-made graham cracker pie crust into small pieces and reserve a tablespoon or two for topping later. Fold the remaining crust into the ice cream mixture.

Transfer the mixture into a 9x5" metal loaf pan and spread it evenly. Sprinkle the reserved graham cracker crust on top, cover tightly, and freeze for at least 6 hours or overnight.