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Ice cream muffins: 2 ingredients, 30 minutes, 1 ridiculously easy treat

I am a cookie-maker, baker-faker, food-taker. Errr! Picture-taker! I started to blog about food with the intent to inspire others to get back into the kitchen and start cooking.

All you need is self-rising flour to turn ice cream into irresistible muffins

These easy, quick and delicious muffins are made with just flour and ice cream. Yes, really.

I am not even kidding when I tell you that these muffins taste like cake. No lie. (Should I have called them cupcakes?!)

All you need is self-rising flour to turn ice cream into irresistible muffins

What's special about these treats is that you can even go as far as adding whatever flavor ice cream your little heart desires — vanilla for me — and throwing in a bunch of chocolate chips or raisins, even nuts. But I'm just not down with all that work when I can get away with just two ingredients.

However, there's one catch. Ya'll are gonna have to go and pick up a bag of self-rising flour. Or, you can still go ahead with using all-purpose flour, but you'll have to add baking powder and salt to it. Saves a trip to the store.

All you need is self-rising flour to turn ice cream into irresistible muffins

2-Ingredient muffins recipe

This recipe calls for self-rising flour. If you do not have self-rising flour, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

Yields 12

Prep time: 5 minutes | Cook time: 25 minutes | Total time: 30 minutes

Ingredients:

  • 2 cups self-rising flour
  • 2 cups low-fat ice cream, any flavor, softened

Directions:

  1. Preheat oven to 425 degrees F.
  2. Grease a muffin pan with cooking spray or line it with paper cups and set aside.
  3. Combine flour and softened ice cream in a large mixing bowl; mix and stir until thoroughly combined and smooth. Do not over-mix the batter; over-stirring the muffin mixture results in tough muffins.
  4. Spoon batter into previously prepared muffin pan, filling each muffin cavity 3/4 full.
  5. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Remove from oven and let cool in the pan for 10 minutes; transfer to a wire rack and cool completely.

All you need is self-rising flour to turn ice cream into irresistible muffins

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