Ice Cream Muffins

Ice Cream Muffins

lori91761 2

"It's an e-z recipe, just 2 ingredients and so delicious. It's been in my family since 1955. Use vanilla ice cream or any flavor you prefer."


30 m servings 118 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Mix self-rising flour and vanilla ice cream together until smooth. Spoon batter in muffin cups, filling them 3/4 full.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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  1. 18 Ratings


when i mixed this recipe it seemed too dry.more like biscuit mix. i used: 2c self rise 1 pint ic 1/3 c milk this made the dough more like a cake. as for axtras i added some of those big soft sp...

This is a simple, delicious recipe that the kids can help with. I add all kinds of different fruit or chocolate chips to offer a variety. YUMMY!!!!

Only 2 ingredients.. this is amazing! I've made these muffins exactly as the recipe says 3 times, and every time they turn out perfectly.. perfectly browned and crunchy on the outside, and very ...

This is really creative!

Really cool! Absolutely scrumptious, except for one problem: too hard to make. It took me so long to get this right. I would only suggest trying this recipe if you're professional.

delicious- great as written- thank you! added blueberries, oats, cinnamon and baked in 3 mini loafs. so easy.

This is a really quick, easy recipe. Note: These muffins aren't fluffy. They're pretty dense. They are tasty though.

Hmm. I'm not sure about these. They are only 2 ingredients (well, if u have self rising flour; of course I didn't. The sub is 1 1/2 tspns baking powder & 1/2 tspn salt per 1 cup of flour.)so I...

AMAZING!!! Added a spot of milk because the batter was a bit dry--perfect little muffin to accompany a good cup of tea in the morning!! Definitely going to be making these again! Thank you for t...