Ingredients:

 1 cup graham cracker crumbs

 ¾ cup ground toasted almonds

1 cup sugar, divided

 ¼ teaspoon ground cinnamon 

6 tablespoons salted butter, melted 

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 

1. Preheat the oven to 350°. Spray a 9-inch pie plate with cooking spray. 

2. 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. 

3. Bake for 10 minutes. Let cool completely on a wire rack. 

4. 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. 

5. 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. 

6. Just before serving, drizzle ¼ cup cherry sauce on top of the pie. Garnish with almonds, if desired. Serve with remaining cherry sauce.