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