1-Combine 1 cup fresh blueberries and 1 tablespoon sugar in a medium saucepan over medium heat.

2-Stir constantly, bursting the blueberries to release all those delicious juices.

3-In a small bowl, mix ½ teaspoon cornstarch with 2 teaspoons water until smooth.

4-Add the cornstarch mixture to the saucepan and simmer gently for 2-3 minutes until the sauce thickens.

5-Remove from heat and let cool completely. This will help the sauce thicken further.

6-In a small bowl, whisk together ¼ cup all-purpose flour, 2 tablespoons packed dark brown sugar, 1 tablespoon old-fashioned rolled oats, ¼ teaspoon cinnamon, and a dash of salt.

7-Add 2 tablespoons melted salted butter and combine until the mixture forms a streusel-like texture.

8-Set aside until ready to use. This reminds me of the topping on my apple spice crumb muffins!

9-In a mixer, whip 2 cups heavy whipping cream until stiff peaks form. This is crucial for the texture, so don’t skip this step!

10-Gently fold in 1 14 oz can of sweetened condensed milk, being careful not to deflate the whipped cream.

11-Stir in 1 tablespoon pure vanilla extract and a dash of salt.

12-Fold the brown sugar crumb into the ice cream base mixture.

13-Add ¼ cup of the blueberry sauce and fold gently to create swirls, reserving the rest for the top.

14-Pour the mixture into a 9×5 loaf pan or freezer-safe bowl, spreading it evenly.

15-Drizzle the remaining blueberry sauce on top and swirl lightly with a spatula or knife to create a beautiful pattern.

16-Cover tightly with foil and freeze for 8 hours or until firm enough to scoop and serve.