Georgia Peach Ice Cream Alternative with Cobbler Crumble

Make this delectable dessert with Blue Diamond Vanilla Almond Breeze, handmade peach ice cream, crumbled cobbler, and fresh peaches.

Ingredients

To prepare crumble, preheat the oven to 350 degrees F (175 degrees C). Stir together flour, sugar and baking powder in a medium bowl. Cut in butter with a fork until it’s the size of peas, then lightly stir in 2 to 2 1/2 tablespoons Almond Breeze.
Place on a parchment-lined baking sheet and break into 1/2- to 1-inch pieces; bake for 15 minutes. Let cool, then coarsely crumble.
To prepare ice cream, whisk together sugar, cornstarch, and egg yolks in a medium saucepan, then slowly whisk in Almond Breeze. Bring to a simmer over medium heat, whisking constantly. Cook over low heat, stirring frequently, until mixture is slightly thickened; let cool.
Transfer to a blender with peaches, 1/2 cup peach jam, vanilla and almond extracts, and coconut milk; puree until smooth.
Cover and chill well. Transfer to an ice cream maker bowl and freeze according to manufacturer’s instructions.
Place a layer of ice cream in the bottom of a 1-quart dish (such as a loaf pan). Top with small spoonfuls of the remaining jam and some of the crumble. Repeat layers several times, saving a little of the crumble for garnishing, if desired.
Cover and freeze until ready to serve. Top small scoops of ice cream with a sprinkle of the crumble.