Ice Cream Muffins



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)


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!




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