2 cups finely chopped pitted fresh or thawed frozen cherries
1 tablespoon cornstarch
1 tablespoon water
1½ quarts vanilla ice cream, softened
½ teaspoon almond extract
Garnish: sliced toasted almonds
Instructions
Preheat oven to 350°. Spray a 9-inch pie plate with cooking spray.
In a large bowl, whisk together cracker crumbs, ground almonds, ¼ cup sugar, and cinnamon; stir in melted butter until combined. Firmly press graham cracker mixture into bottom and up sides of prepared pan.
Bake for 10 minutes. Let cool completely on a wire rack.
In a medium saucepan, cook cherries and remaining ¾ cup sugar over low heat, stirring frequently, for 10 minutes. In a small bowl, stir together cornstarch and 1 tablespoon water until smooth; stir into cherries. Cook, stirring occasionally, until mixture is thickened, about 15 minutes. Let cool completely.
In a large bowl, stir together ice cream and extract; fold ¼ cup cherry sauce into ice cream. Spread into crust. Freeze until firm, about 3 hours.
Just before serving, drizzle ¼ cup cherry sauce on top of pie. Garnish with almonds, if desired. Serve with remaining cherry sauce.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/cherry-almond-ice-cream-pie/