Peachy Cream Cheese Ice Cream Pie

Directions

1. For the crust
2. 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)
3. Bake the crust for 10 minutes at 350F and cool completely. Set aside.

1. For the pie
2. 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.
3. Mash the mixture a bit with a potato masher, remove from the heat, stir in the almond extract and let cool completely.
4. 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.
5. Pour the mixture into the prepared crust, cover and freeze overnight.
6. With the remaining peach mixture, blend it in a blender or with a stick blender until smooth. Refrigerate until ready to serve.
7. 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.