For the blueberry chai swirl
For the streusel
For the ice cream
Make the chai streusel. Preheat oven to 350 degrees. Cut butter into smaller chunks. Put all ingredients (including butter) into a food processor and pulse just until the butter is evenly distributed and the mixture is still crumbly. Be sure not to over mix! Press into an 8x8 pan and bake at for 20 minutes or until golden brown. Cool completely. Crumble & set aside.
Heat blueberries and sugar in a saucepan over medium heat. Let cook down for 5-10 minutes or until blueberries begin to break down and become juicy. Add masala chai concentrate. Use the back of a wooden spoon to crush the blueberries. Let the sauce cook for another few minutes, then strain into a shallow and wide bowl. Place bowl in the freezer so that the sauce sets.
Remove ice cream from the freezer to thaw. Once the blueberry chai sauce has thickened remove from freezer (you want the sauce to have some ice shavings in it, but still be spreadable). Layer ice cream (about 1inch thick) into a quart container, and then spread a layer of blueberry chai sauce followed by a layer of streusel. Alternate like this until the container is full & reserve any leftover streusel as a topping. Freeze and then scoop.