Pour 2 cups heavy whipping cream into a large bowl and whip on high speed for 3-4 minutes until stiff peaks form. I always use my hand mixer because it's faster than a whisk and less messy than a stand mixer in the summer. Don't walk away during this step—I burned my first batch because I got distracted, and it turned into butter. Once it's thick and fluffy, gently fold in the sweetened condensed milk.

In a separate bowl, combine 1 cup fresh blueberries, 1/2 cup sugar, and 2 tbsp lemon juice. Let it sit for 5 minutes so the juices release. Stir in 1 tsp vanilla powder and 1/4 tsp salt, then taste and adjust as you go. Sometimes I add a pinch more lemon if the blueberries seem too sweet.

Gently fold the blueberry mixture into the whipped cream base using a spatula. Don't overmix—you want some berry streaks throughout, not a fully blended purple mixture. This no churn blueberry swirl ice cream recipe gets its best texture when you keep it light and airy. Fold just until combined.

Mix together 1/4 cup crushed graham crackers and 2 tbsp melted butter in a small bowl. Stir in 1/4 cup chopped pistachios and 1 tbsp orange zest for that fancy crunch layer. Honestly, this combination sounds weird until you taste it—the citrus and nuts totally elevate the whole thing.

Pour half the blueberry mixture into a 9x13 inch loaf pan or freezer-safe container. Spread the graham cracker mixture evenly over top. You'll hear the texture change as it settles into the creamy base. This creates that gorgeous layered effect everyone asks about.

Add the remaining blueberry mixture on top of the cracker layer. Swirl it gently with a knife or spatula, but don't go crazy—keep some distinct swirls visible. Run a knife through about 3-4 times, and you're done. Over-swirling makes it look muddy instead of beautifully marbled.

Cover tightly with plastic wrap and freeze for at least 6 hours, though overnight is better. When you're ready to serve, let it sit on the counter for 2-3 minutes so it's scoopable. My 6-year-old ate three helpings last Tuesday and asked me to make it again the next day.