While the Ice creasm base is churning, place a 2 quart or larger shallow container in the freezer. When the ice cream has finished churning, take cold the container out and spead 1/3 of the churned Ice cream base over the bottom of the container.

Spoon in 1/2 of the chilled blackberry swirl mixture over the ice cream base, leaving patches of the ice cream showing through. sprinkle 1/2 of the chilled cobbler chunks over the swirl.

Spoon in 1/3 more of the ice cream base, and repeat with the remaining swirl and cobbler pieces.

Spread over the top the remaining 1/3 of the ice cream base. 

Without over mixing take a spatula and run it through the whole mixture 3 times to swirl the mixture.

cover with p[lastic wrap, pressing down onto the ice cream to help prevent ice crystals from forming. cover the container with a lid and freeze for several hours to cure.