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Ice Cream Cupcakes

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  • Author: Joy Zhang
  • Total Time: 1 hour 30 minutes
  • Yield: 10 1x


Ice Cream Cupcakes with fresh Raspberries, vanilla bean ice cream, a rose water crust and whipped cream cheese frosting.


  • 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
  • 1/8 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy whipping cream


  1. Line each mini cupcake liner with a vanilla wafer and add half a capful of rose water or until the wafer is thoroughly soaked.
  2. 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.
  3. Smooth out the surface using the back of a spoon and place in the freezer for at least an hour.
  4. Meanwhile, make the frosting.
  5. 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.

  1. In a large bowl combine cream cheese, sugar, salt and vanilla.
  2. Beat until smooth and gradually mix with the whipped cream by gently folding a little at a time until mixed thoroughly.
  3. Place into either a ziplock bag or a regular pastry bag — you can be creative with your designs by using different tips.


I recommend using double lined cupcake cups as they can get a little messy when eating

  • Prep Time: 15 mins
  • Cook Time: 75 mins
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