Ice Cream Muffin (made with ice cream)

Ice cream muffin is a ridiculously easy muffin to make with just 2 ingredients!! Yes, just two; ice cream and self rising flour. What is great about this is that you can use your favorite ice cream and play around with adding nuts, chocolate chips, raisins etc.

This is one of those viral recipes that has broken the internet with myriad of variations online!

It is called "ice cream bread", a quick bread using ice cream.

I jumped on to the band wagon too and made these super easy bake but as muffins or cupcakes if you like to call them using my favorite ice cream!

WHAT IS ICE CREAM MUFFIN

This easy bake is one for even non bakers too!

All you need is some full fat ice cream and flour.

Now you need to have self-rising flour at home for this recipe (which I am sure most of you do not)!

Now, do not panic.  You can still make these quick muffins if you have flour and baking powder (which I guarantee, if you are into baking, you will have in your pantry).

I will share how to make self-rising flour at home in the recipe card below.

When I came across ice cream bread on various blogs, I was astounded!! What, a quick bread or cake made with ice cream? Well, with ice cream in it, I was sure they would taste good. This recipe was waiting to be experimented with in my kitchen for a long time; just did not get around to it earlier.

Last week, my favorite ice cream brand was offering a buy one get one free deal and me being an ice cream fan, decided to get some to indulge my sweet tooth.

But unfortunately, they were offering both of the same flavor and I decided to go with Rajbhog flavor (sunflower yellow colored ice cream full of cashew and almonds and tinged with honey and saffron!!).

Now with two cartons of ice cream (which are eggless or egg free, yayyyy!!), I decided to try out the infamous ice cream bread recipe.

The original recipe uses 2 cups of ice cream, but as there are not many takers for sweets in our house, I decided to try out making muffins with just 1 cup of ice cream.  Accordingly, I reduced the amount of self-rising flour. You can double my recipe and make 10 muffins.

My rajbhog ice cream muffins came out yumm!!  Well, don't expect them to be soft and fluffy like a cake, it is meant to be like a muffin or a quick sweet bread.

But my family was devouring them like it is the perfect bake!

The last time I had made them, they were a bit less sweet for my liking, so I have added a couple of teaspoons of sugar to the melted ice cream and then made these amazing, fun and easy muffins.

A must try for everyone!

Another flavor, another muffin.....this time using Vadilal "Kesar Mohini" with saffron, cashews and almonds.

As you can see, they turned out superb and was gone in a flash in my house.

So the next time your kids come home hungry from school or you need to make something sweet ASAP, go for this version of mine.

If you are making with 2 cups of ice cream, you can make them in a loaf pan (bake for 40 to 45 minutes till done) and you have ice cream bread!!

Try them yourself and let me know how it came out.

For more eggless bakes like these, try middle eastern basbousa, eggless saffron-lace cookies, eggless date and cashew cake etc.

Lets bake us some ice cream muffins!

Step-by-step method:

Preheat oven to 375 degrees Fahrenheit or 190 degrees Centigrade.

Line a muffin tin with paper cupcake liners or spray or grease bottoms only of the muffin cups.

If you do not have self-rising flour, you can make your own.

In a ¾ cup measuring cup, add 1 teaspoon baking powder, pinch of salt and add flour up to the top.

(Or for 2 cups of ice cream, place 2-1/4 teaspoons baking powder and 1/4 teaspoon salt in a 1 cup measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.).

Sift this mixture or mix with a whisk thoroughly.

Melt the ice cream till completely melted. Add about 2 to 3 teaspoons of sugar (optional). Mix well till sugar dissolves.

Mix the ice cream and self-rising flour in a bowl and gently stir with a spoon. If you feel the batter is thick, add 2 to 3 teaspoons of milk.

Do not over mix or the muffin/cake will become hard.

Spoon this batter into prepared muffin pan, filling each two-thirds full. Sprinkle with chopped or slivered almonds.

Bake in the preheated oven for about 15 to 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Remove from pan and place on cooling rack to cool.

Serve warm or at room temperature (goes perfect with more ice cream!!)

Enjoy and Happy Baking!