Nut-Crusted Key Lime Ice Cream Cupcakes

• 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

1. Preheat oven to 350u0b0. 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.

graham cracker crumbs, allpurpose, almonds, brown sugar, salt, butter, vanilla ice cream, lime zest, fresh key lime, whipped cream

Taken from www.myrecipes.com/recipe/lime-ice-cream-cupcakes (may not work)