Key Lime Nicecream Cups
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tbsp vegan butter, melted
Filling
- 2 pints Banana Nicecream
- 1/3 cup light or full-fat coconut milk (well shaken)
- 1 large lime (add more if you want it to be more tart)
- Zest of 1 lime (plus more to top)
- 2 tbsp agave nectar (depending on preferred sweetness)
Preparation
Line a muffin tin with paper liners.
Add graham crackers crumbs to food processor, then add melted butter and pulse to combine.
Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Set aside.
Add all filling ingredients to a blender and blend on high until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
Pour filling into muffin tins and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover.
Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving (can also eat straight from the freezer). Will keep covered in the freezer for up to 2 weeks, though best when fresh.
