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1
Preheat oven to 350F.
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2
Finely grind graham crackers, toasted almonds, and 3 tablespoons sugar in processor.
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3
Add 1/2 cup melted butter; process mixture until moist crumbs form.
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4
Press graham cracker mixture onto bottom and up sides of a 9-inch-diameter springform pan with 2 3/4-inch high sides.
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5
Bake crust until edges are golden, about 12 minutes.
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6
Cool graham cracker crust completely.
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7
Spread 2 cups softened ice cream in crust.
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8
Spoon 3/4 cup cooled Fudge Sauce over.
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9
Freeze until sauce is just set, about 10 minutes.
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10
Refrigerate or freeze remaining ice cream as necessary to prevent ice cream from melting.
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11
Repeat layering with 2 cups ice cream, then 3/4 cup sauce.
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12
Freeze until sauce is just set.
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13
Spread remaining 2 cups ice cream over.
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14
Cover and freeze cake overnight.
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15
Refrigerate remaining Fudge Sauce.
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16
Preheat broiler.
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17
Warm remaining Fudge Sauce in small saucepan over low heat.
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18
Remove from heat.
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19
Place cake in pan on baking sheet.
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20
Spread marshmallow creme over top of cake.
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21
Sprinkle miniature marshmallows over in a single layer.
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22
Broil just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute.
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23
Run knife between pan sides and cake to loosen.
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24
Remove pan sides.
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25
Cut cake into wedges.
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26
Serve cake immediately with warm Fudge Sauce.
