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Very-Berry Ice Cream Cupcakes


Serves: 12

Cooking time: 30 minutes

  • 500ml berry ice cream, melted
  • 1½ cups self-raising flour
  • ½ cup icing sugar, sifted
  • ¾ cup frozen raspberries
  • Vanilla frosting, berry sauce and fresh berries, to garnish


  1. Preheat oven to 180ºC.
  2. Combine the melted ice cream and icing sugar in a bowl and whisk until smooth. Stir in the frozen raspberries.
  3. Spoon into 12 lined ½ cup cupcake moulds. Bake for 20-25 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack.
  4. Spread the tops with vanilla frosting, drizzle with berry sauce and dress with fresh berries.