Make the ice cream base first. Whisk together the coconut milk, maple syrup, and xanthan gum until combined and smooth. Scrape out the seeds of the vanilla bean and add to the mixture, whisking to distribute them in the mixture.  Put the vanilla bean in the mixture, cover, and place the ice cream base in the fridge to chill at least 4 hours.

While the ice cream base chills, make the blueberry peach jam. In a skillet over medium heat, warm the coconut oil.  Taste the fruit. If it’s sweet, add 2 tablespoons of brown sugar to the skillet along with the fruit and the cinnamon. If the fruit is more tart, add 3-4 tablespoons of brown sugar. Stir the fruit regularly as it cooks so it doesn’t stick to the bottom of the pan.  As the fruit begins to soften, mash it to break down any large pieces. Once the mixture has thickened to a jammy consistency, stir in the xanthan gum.  Remove from the heat and allow to cool completely before using.  Makes about 1 cup.

Make the maple crumble next. In a dry skillet over medium heat, toast the oats and quinoa flakes until a light golden brown.  Once they are toasted and fragrant, add the coconut oil, maple syrup, and sea salt.  Stir to coat the oat mixture in the maple syrup (it will bubble a bit).  Continue to stir and cook the mixture for a few more minutes until it starts to stick together and is a deeper golden brown.  Remove from the heat and spread the mixture onto a parchment lined baking sheet.  Place aside to cool.  Once cooled and set, break the crumble into small pieces.

Remove the chilled ice cream base from the fridge.  Fish out the vanilla bean and discard it. The coconut cream will have settled at the top so whisk the mixture until it is smooth.  Process the mixture in your ice cream maker according to the directions that came with it.  During the last few minutes of churning, sprinkle in about 1/2 to 2/3 of the crumble. 

When the ice cream is ready (it will be very soft like soft serve), get out the container you will keep it in.  I tend to use a loaf pan as it’s easy to scoop from, but any relatively flat vessel will work that can hold at least a quart.  Working quickly, spread roughly 1/3 of the ice cream mixture on the bottom of your container, then dollop a few spoonfuls of the blueberry peach jam on top and drag your spoon around so that the fruit swirls into the ice cream.  Continue this process two more times with the remaining ice cream base and jam.  When finished, sprinkle the remaining crumble on top.  Cover and freeze at least 4 hours to allow the ice cream to firm up. 

At this point you can enjoy it anytime!  I find it’s easiest to let it soften 10-15 minutes at room temperature before scooping.  Makes roughly 1 quart of ice cream with a bit of leftover jam.