Use a small spoon to paint the rim of 2 10-oz glasses with some almond butter. Dip the rims into the crushed graham crackers to coat. Drizzle strawberry jelly onto the inside of the glasses in your desired pattern, and place remaining dollop into the bottom of each. Place glasses in the freezer while you make the milkshake.
Place the plant-based ice cream, almond milk and remaining almond butter into the jar of a blender. Blend until smooth.
Pour into prepared glass and garnish with non-dairy whipped cream, graham crackers and a maraschino cherry. Enjoy!