- 24 1 1/2 inch diameter foil lined cupcake liners
- 24 vanilla wafers (round)
- 1 bottle rose water (10 oz)
- 2 pints vanilla bean ice cream
- 1 pint fresh raspberries (set aside 12 for garnish)
- 1 8 oz package cream cheese
- 1 cup white sugar
- ⅛ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
The recipe is easy: line each mini cupcake liner with a vanilla wafer and add half a capful of rose water or until the wafer is thoroughly soaked. Place a couple of fresh raspberries in each liner then using a 1-TB scooper or a small spoon, fill each liner with a scoop of vanilla ice cream -- about ¾ full. Smooth out the surface using the back of a spoon and place in the freezer for at least an hour. Meanwhile, make the frosting. When ready to serve, simply frost using either a ziplock bag or icing bag and garnish with cookie crumbs and fresh raspberries.
For the frosting: In a small bowl beat the whipping cream until stiff peaks form. You can use an electric beater or by hand using a whisk. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth and gradually mix with the whipped cream by gently folding a little at a time until mixed thoroughly. Place into either a ziplock bag or a regular pastry bag -- you can be creative with your designs by using different tips. I was lazy and didn't use one at all :)
**I recommend using double lined cupcake cups as they can get a little messy when eating :) Here are the ones that I used.
**It's easier to let your ice cream slightly soften before placing into cupcake liners. That way it's easier to add the raspberries and flatten out the surface.
Ice Cream Cupcakes |
- 24 1.5 -inch diameter foil lined cupcake liners
- 24 vanilla wafers (round)
- 1 bottle rose water (10 oz)
- 2 pints vanilla bean ice cream
- 1 pint fresh raspberries (set aside 12 for garnish)
- 1 8 oz package cream cheese
- 1 cup white sugar
- ⅛ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- The recipe is easy: line each mini cupcake liner with a vanilla wafer and add half a capful of rose water or until the wafer is thoroughly soaked. Place a couple of fresh raspberries in each liner then using a 1-TB scooper or a small spoon, fill each liner with a scoop of vanilla ice cream -- about ¾ full. Smooth out the surface using the back of a spoon and place in the freezer for at least an hour. Meanwhile, make the frosting. When ready to serve, simply frost using either a ziplock bag or icing bag and garnish with cookie crumbs and fresh raspberries.
- For the frosting: In a small bowl beat the whipping cream until stiff peaks form. You can use an electric beater or by hand using a whisk. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth and gradually mix with the whipped cream by gently folding a little at a time until mixed thoroughly. Place into either a ziplock bag or a regular pastry bag -- you can be creative with your designs by using different tips. I was lazy and didn't use one at all :)
- **I recommend using double lined cupcake cups as they can get a little messy when eating :) Here are the ones that I used.