Add all of the ingredients to a small saucepan and bring to a boil over medium high heat.

When the berries are soft enough use a fork or potato masher to mash them into a jam like consistency.

Reduce the heat to medium low and let the berries simmer until they become thick and reduce by about half, stir occasionally.

Pour the sauce into a bowl and let it cool completely before covering with plastic wrap and chilling in the fridge.

The sauce can be made several days in advance to save time.

In a blender or food processor add all of the ingredients and puree until smooth.

Pour the mixture into a bowl, cover and refrigerate for at least 1-2 hours.

Once the mixture has chilled pour it into your ice cream maker and churn according to the manufacturers instructions.

Pour half of the ice cream mixture into a loaf pan or other freezer safe container for storing the ice cream.

Dollops spoonfuls of the berry sauce on top of the ice cream.

Top with the remaining ice cream and dollop more berry sauce on top.

Use a skewer or knife to swirl the berry sauce into the ice cream.

Cover and freeze for at least 3-4 hours before serving.