Preheat the oven to 350 degrees F. In a medium bowl, whisk together the almond flour, coconut sugar, baking powder, and salt. Stir in the almond butter, vanilla, and plant milk to create a dough. Spread the dough on a parchment-lined baking sheet and bake in the oven for 15 minutes. When it’s done baking, remove from the oven and let it cool.

Take the vanilla ice cream out of the freezer and allow it to soften while you make the blackberry curd.

While the biscuit crumble is baking, add the blackberries to a medium saucepan and heat over medium-high heat with ⅓ cup of water. In a small bowl, combine the tapioca flour and 2 tablespoons of water and then add it to the saucepan. Add 1 tablespoon of maple syrup if desired. Let the berries reduce, stirring and mashing the berries occasionally until the juices have thickened, about 8-10 minutes. Once the berries reduce, turn the heat down to low and simmer for another few minutes until you have a jam-like consistency. Remove from heat and press the blackberry reduction through a fine mesh strainer over a bowl, discarding the seeds.

Divide the ice cream in half, pressing one half in the bottom of a loaf pan. Dollop half of the blackberry curd over top and sprinkle half of the biscuit crumble over top and then use a butter knife to gently swirl the ice cream (not too much!). Add the remaining half of ice cream on top, gently spread it, dollop the remaining blackberry curd and sprinkle the remaining biscuit crumble on top. Again, gently swirl the ice cream with a knife.

Place the ice cream in the freezer for 1 hour. If you freeze it for longer, make sure you cover it with plastic wrap and allow it to soften slightly before scooping.

To store the ice cream so it doesn’t get icy or freezer burned, make sure to cover the ice cream with plastic wrap fully covering and touching the ice cream. Then place another piece of plastic wrap around the loaf pan. I have also seen wax paper used to sit flush on the ice cream to prevent freezer burn.