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

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?!)

Ie Cream 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.

Ice Cream 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


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


  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.
Ice Cream Muffins

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