Super-Easy Key Lime Ice Cream Cupcakes

La Bonne Vie is going Conch today! 

Key West'ers' are lovingly called Conch's after the sea-life they used to harvest. 

Here are a few pics from a trip the Hubs and I took to Key West a few years ago:

A wonderful B&B very near Front Street.

That FAMOUS Key West Sunset!

The Hubs and I on a sunset cruise.

Can you smell the salty, sea air yet??? Maybe this citrus dessert will get you in that beachy mood!

I found this super-easy recipe in the June issue of Coastal Living.

Nut-Crusted Key Lime Ice Cream Cupcakes:

Ingredients:

1/2 cup graham cracker crumbs

1/4 all purpose flour

1/3 cup slivered almonds

1/4 cup packed light brown sugar

1/4 tsp salt

3 Tbsp butter, cut into pieces

3 cups vanilla ice cream, slightly softened

2 tsp lime zest

1/2 cup fresh Key lime or Persian lime juice

Garnish: whipped cream, lime wedge slice

My ice cream choice. It is so rich and creamy- Yum!

The BEST lime juice there is- hands down!!!!

Directions:

Preheat oven to 350 degrees. Line 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 on sides of prepared cups. Bake 5 minutes; cool completely.

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, is desired. 

Makes 1 dozen.

Viola! 

It tastes just like Key Lime Pie!

Heading to the tropics with my Ice Creamy Dessert...La Bonne Vie Y'all!