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Lime and raspberry ice cream cupcakes are the perfect no-bake treat

You don't have to bother with flour and batter for this delicious dessert

From SheKnows Canada
Forget about batter — you don't need it. Flour? Eggs? Nah! These raspberry and lime cupcakes are made of ice cream, and that's exactly where it's at.

Lime and raspberry ice cream cupcakes

Make these cupcakes with lime and raspberries, coconut and mangoes, chocolate and vanilla or any flavour you like for a perfect party treat.

Yields 12

Prep time: 4-6 hours | Cook time: 5 minutes | Total time: 4-6 hours 5 minutes

Ingredients:

  • 2-1/2 cups thickened cream, divided
  • 1-1/2 cups condensed milk, divided
  • 2 teaspoons granulated sugar, divided
  • 1 teaspoon vanilla essence
  • 1 teaspoon lemon essence
  • 1/2 cup raspberries, pureed
  • 2 tablespoons fresh lime juice
  • 1 lime, zested

Directions:

  1. In a medium bowl, whip together 1/2 the thickened cream and sugar until the mixture forms stiff peaks.
  2. Working 1 tablespoon at a time, gently fold 1/2 the condensed milk into the mixture.
  3. Add the raspberry puree and vanilla essence to the mixture, and stir it gently until it's creamy but still has light lumps in it.
  4. Pour the mixture into freezer-safe silicone cupcake forms (or a cupcake tin if it fits into your freezer), and allow it to set for 3 to 4 hours.
  5. In a medium bowl, whip together the other half of the thickened cream and sugar until the mixture forms stiff peaks.
  6. Working 1 tablespoon at a time, gently fold the other half of the condensed milk into the mixture.
  7. Add the lime juice and lemon essence to the mixture, and stir it gently until it's creamy but still has light lumps in it.
  8. Pour the mixture into a freezer-safe container, freeze it for 1 hour, then pull it out, and stir. Put it back into the freezer, and keep pulling it out and stirring every 20 to 30 minutes, until the mixture is the consistency of thick butter icing.
  9. Once the mixture is the consistency of thick butter icing, use a piping bag with a large nozzle to pipe the ice cream frosting onto the raspberry cupcakes, then freeze for another hour.
  10. When they're ready to serve, garnish the cupcakes with the lime zest.

You don't have to bother with flour and batter for this delicious dessert

More ice cream inspiration

20 Lower-cal ice cream alternatives you'll love as much as the real thing
20 Ice cream cakes to keep your summer celebrations cool (and supersweet)
Plan an ice cream social

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