for the ice cream: blend the dairy-free milk, coconut yogurt, vanilla protein powder, maple syrup, and vanilla extract until smooth.

pour the mixture into the ninja creami tub and freeze according to the manufacturer’s instructions.

when set, insert the creami blade into the outer bowl lid and lock the lid in place on the outer bowl. attach the outer bowl to the ninja creami base and select the ‘ice cream’ function. add your granola to the center as a mix in and the rest for topping/snacking!

for the granola: preheat your oven to 325°F (163°C) and line a baking tray with parchment paper.

in a large bowl, mix together the rolled oats, flax meal, pecan halves, vanilla extract, maple syrup, and cinnamon until well combined.

spread the granola mixture evenly on the prepared baking tray. bake for 25 minutes, stirring halfway through to ensure even baking.

let the granola cool completely for at least an hour, then break it apart into clusters.

for the peaches: heat a few tablespoons of avocado oil or coconut oil in a large skillet over medium heat. add the peach slices and sauté for one minute.

sprinkle the coconut sugar, vanilla extract, and cinnamon over the peaches and stir to coat.

pour in the dairy-free milk and let the mixture cook for about 10 minutes, stirring often, until the peaches are tender and the sauce has thickened slightly.

to serve: scoop the ice cream into bowls over the cinnamon coconut sugar peaches. sprinkle with additional granola for extra crunch. enjoy!