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Nut-Crusted Key Lime Ice Cream Cupcakes

Prep time 20 mins
Bake time 5 mins
Cool time 20 mins
Freeze time 2 hrs
Yield Makes 1 dozen
One bite of these scrumptious Nut-Crusted Key Lime Ice Cream Cupcakes, and you'll be whisked away to a tropical place.


  • 1/2 cup graham cracker crumbs
  • 1/4 cup all-purpose flour
  • 1/3 cup slivered almonds
  • 1/4 cup firmly packed light brown sugar
  • 1/4 teaspoon salt
  • 3 tablespoons butter, cut into pieces
  • 3 cups vanilla ice cream, slightly softened
  • 2 teaspoons lime zest
  • 1/2 cup fresh Key lime or Persian lime juice
  • Garnishes: whipped cream, lime wedge slice

How to Make It

  1. Preheat oven to 350°. Line a muffin tin with 12 paper cupcake liners. Combine first 6 ingredients in a food processor; process until nuts are ground and mixture is thoroughly blended. Press into bottoms and partially up sides of prepared cups. Bake 5 minutes; cool completely.

  2. Stir together ice cream, lime zest, and lime juice in a mixing bowl. Spoon about 1/4 cup ice cream mixture into each crust; freeze until firm. Garnish, if desired.