You'll start by making the vanilla ice cream the day before.

Vanilla Ice Cream

In a saucepan over medium heat, whisk together the soy milk, tapioca flour, sugar, and pure vanilla extract until it starts to bubble but doesn't come to a rolling boil. The mixture will be slightly thicker. Pour the mixture into ice cube trays or silicone baking molds and freeze overnight.

Lime Curd

To make the lime curd, combine the tapioca starch/flour and water until the tapioca is fully dissolved. This will be the thickening agent. Heat a small pot over medium heat and add the lime juice, plant milk, sugar, and tapioca mixture. Whisk to combine, whisking frequently until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.** Remove from heat and pour into a heat safe container to cool, it will thicken more as it cools.

Cookie Dough Crumb

Next, make the almond flour cookie dough crumb by combining almond flour, nut/seed butter of choice, pure vanilla extract, sugar, and cinnamon in a medium bowl until a cookie dough crumb forms. You may have leftover crumb, you can add a bit more nut/seed butter and roll into bites!

Combining the Ice Cream Layers

The next day, blend the cubes of ice cream until you achieve a creamy ice cream texture. In a loaf pan or other small baking dish, add a thin layer of cookie dough crumb evenly to the bottom- about ⅓ of the dough.

Next add ⅓ of the ice cream mixture followed by 5-6 dollops of lime curd separated throughout. Repeat this layering until all ingredients are used up, ending with the lime curd.

Using a butter knife, swirl the ice cream together, making sure to reach all the way to the bottom to swirl all of the ingredients throughout. Cover with plastic wrap and place in the freezer for 6-8 hours. Then scoop and serve! NOTE: let the ice cream sit out for about 5-10 minutes before scooping to soften it.