In a small bowl, combine the almond flour, tapioca starch, cinnamon, and coconut sugar.

Stir in the softened coconut oil until the mixture forms clumps.

Optional: Spread the crumble on a baking sheet and toast it in a preheated oven at 350°F for 10 minutes for extra crunch.

In a food processor or blender, combine the frozen peaches, coconut milk (or dairy-free yogurt), and maple syrup.

Blend for about 5 minutes or until smooth and creamy.

Pour the peach ice cream mixture into a loaf pan.

Sprinkle the crumble on top and swirl it in with a knife.

Add a bit more crumble on top for extra texture.

Freeze:

Place the loaf pan in the freezer for 1-2 hours to firm up. If you prefer a soft-serve consistency, you can enjoy it sooner.

Scoop into bowls or cones and enjoy this delightful summer treat!