Georgia Peach Ice Cream Alternative with Cobbler Crumble

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; purée 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.