In a small saucepan, combine blueberries, sugar and vanilla. Bring to a boil; reduce heat. Simmer until mixture begins to thicken, about 5 minutes, stirring frequently. Cool completely. Refrigerate until chilled.
In a large bowl, beat cream until soft peaks form. Add condensed milk; beat until mixture thickens. Gently fold graham crackers and malt into cream mixture.
Fold in cooled blueberry mixture. Do not over mix.
Freeze for 8 hours or overnight. Enjoy this delicious tasting, easy to make blueberry ice cream!
