It all started with a story in my knitting group. We were talking about food and vacations- both hot topics when a group of women get together. My friend Patricia, was describing this fabulous treat she grew up with – Ice Cream Muffins. Her family was kept in constant supply by a cook, so until she was grow up and ready to leave home, she never wondered about the recipe. When she finally asked for it, the answer was a vague; “Oh I’ll send them to you anytime you want.”
I hate not being able to get a recipe and can get very persuasive and in fact a tad manic. But my friend is clearly a much nicer, gentler person than I am, and she graciously accepted the package of Ice Cream Muffins that occasionally came her way
Then one day on vacation along the Georgia Coast, she was looking through a few shops, including an old bookstore and she found it – a cookbook with the recipe for Ice Cream Muffins. Well it’s about the easiest recipe in the world and my friend was happy to share- she even made me a copy, her invaluable handwritten noted included.
I couldn’t wait to get home and make them. As you know if you’ve had a patient in the house (my husband with his new, but not fully functioning knees) you get a lot of visitors dropping by. That’s fun for the patient and fun for me but as any well raised Southern lady knows, you must be prepared with a homemade treat to offer your guests.
These Ice Cream Muffins have been the answer; they practically fly off the plate. I’ve made two batches since last weekend and I can’t keep them in the house.
I’m passing along this recipe to you with my own notes Included. You will be making these all the time!
Ingredients
1 pint vanilla ice cream (this is not the place to save calories, I followed my friend’s advice to use a high fat content ice cream like Graeter’s)
2 cups self-rising flour
Optional: a Tbsp vanilla
Optional: Vanilla sugar to sprinkle on top (I make this and keep it all the time: Split open one vanilla bean pod and mix it with a cup of sugar. As it get low, add another pod and more sugar. Keep in a sealed jar. Vanilla Sugar is delicious sprinkled on any baked goods or fruit)
Directions
Preheat oven to 425. Spray a muffin pan with cooking spray.
Allow ice cream to melt to a nearly pourable consistency , about an hour.
Combine ice cream, self-rising flour and vanilla in a mixing bowl and mix to thoroughly combine.
Fill muffin cups three fourths of the way full.
Bake for 10 to 12 minutes.
Sprinkle warm tops with vanilla sugar if desired.
Eat and enjoy – they taste like ice cream!
THIS IS WHERE I’LL BE NEXT WEEKEND (APRIL 25TH) SELLING STRANDS AND COOKBOOKS BESIDE MY NEPHEW, PHELPS GAMBILL, AND HIS POTTERY.