Peachy Cream Cheese Ice Cream Pie

1. 1

   Combine all ingredients and press onto bottom and about an inch or two up the sides of a ten inch spring form pan.( Note: You may not need all of the crumb mixture)

2. 2

   Bake the crust for 10 minutes at 350F and cool completely. Set aside.

3. 3

   Place the peaches sugar and lemon juice in a sauce pan and over medium heat, cook the mixture for about 5 minutes until the peaches soften and start releasing juices.

4. 4

   Mash the mixture a bit with a potato masher, remove from the heat, stir in the almond extract and let cool completely.

5. 5

   When the peaches have cooled, whip the cream cheese until fluffy, stir in the softened ice cream and fold in 2 cups of the peach mixture.

6. 6

   Pour the mixture into the prepared crust, cover and freeze overnight.

7. 7

   With the remaining peach mixture, blend it in a blender or with a stick blender until smooth. Refrigerate until ready to serve.

8. 8

   When ready to serve, remove the pie from the freezer for about 10 minutes before removing from the ring of the pan. Cut into wedges and drizzle with a little of the peach puree.

* Per serving · 4 servings · Values may vary.