Preheat the oven to 350ºF.

Line a rimmed baking sheet with parchment paper and set aside.

In a medium bowl, beat the butter until it is light and fluffy. Add the monk fruit, salt, and egg yolk and beat again until light and fluffy. Add in the almond powder and baking powder and beat until the batter comes together (It should have the consistency of play dough and be very smooth). Flatten and sprinkle with cinnamon and then bunch up the dough to create a cinnamon swirl.

Press into a ball and then press or roll to 1/8-inch thickness on the prepared baking sheet.

Bake for 8-12 minutes at 350ºF, or until the edges are just golden and the pastry is firm. Cool completely and break into small pieces (these can be made up to a week ahead of time and stored at room temperature for frozen for up to 2 months). Transfer to the freezer to chill before adding to the ice cream.

Preheat the oven to 375ºF and lightly grease a glass baking dish with butter or avocado oil.

Toss the peaches with allulose, salt, cinnamon, and nutmeg and spread evenly across the baking dish and bake at 375ºF for 35 minutes. Transfer to a blender, add xanthan gum and peach extract, puree until completely smooth.

Mix half of the puree with the cream (reserve the rest in a small bowl and cover to swirl in later), lime, stevia, almond extract, vanilla extract, and salt. Refrigerate until completely cold, about 4 hours.

Churn according to the manufacturer's instructions for your ice cream maker. Transfer churned ice cream to a freezer safe container and stir in half the reserved frozen cookie crumble then swirl reserved puree throughout.

When serving, sprinkle with the remaining cookie crumble.