Recipe: Ice Cream Cupcakes | Jess & Josh Cook

Recipe: Ice Cream Cupcakes | Jess & Josh Cook

Happy Valentine’s Day! 

Josh and I have spent the day in the kitchen, baking up some Valentine’s Day themed treats for us to have later when we get back from dinner. As a little gift to you guys, here’s our ice cream cupcake recipe.


Haagen-Dazs kindly sent us some vouchers to buy a pot of strawberry cheesecake ice cream to use in a Valentine’s Day recipe.

What You’ll Need – Makes 8 cupcakes 

  • 100g self raising flour
  • 125g butter
  • 125g caster sugar
  • 2 cups icing sugar
  • 2 eggs
  • 1 tsp lemon extract
  • 1/2 tub strawberry cheesecake ice cream
  • Handful of strawberries and sprinkles for decorating
  • Cupcake cases



  1. Preheat your oven to 180°C
  2. In a large mixing bowl, combine the butter (softened) with the caster sugar.
  3. Crack both eggs to the mixture and mix well. Then add the flour and the lemon extract.
  4. In a muffin tray, lay out the cupcake cases and fill with the mixture. There should be enough for around 3 tsp per case.
  5. Cook for 10-15 minutes, until golden brown on top.
  6. Meanwhile, add the ice cream and the icing sugar to a bowl and mix until smooth. Keep in the fridge until your cupcakes are ready.
  7. Once cooked leave the cupcakes on a drying rack for another 15 minutes.
  8. Decorate with the icing, strawberries and sprinkles.
  9. Try not to eat them all in one go!