Ice Cream Muffins — No Snow Ice Cream Required

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It all started with a story in my knitting group. We were talking about food and vacations- both hot topics when a group of women get together. My friend Patricia, was describing this fabulous treat she grew up with – Ice Cream Muffins. Her family was kept in constant supply by a cook, so until she was grow up and ready to leave home, she never wondered about the recipe. When she finally asked for it, the answer was a vague; “Oh I’ll send them to you anytime you want.”

I hate not being able to get a recipe and can get very persuasive and in fact a tad manic. But my friend is clearly a much nicer, gentler person than I am, and she graciously accepted the package of Ice Cream Muffins that occasionally came her way

Then one day on vacation along the Georgia Coast, she was looking through a few shops, including an old bookstore and she found it – a cookbook with the recipe for Ice Cream Muffins. Well it’s about the easiest recipe in the world and my friend was happy to share- she even made me a copy, her invaluable handwritten noted included.

I couldn’t wait to get home and make them. As you know if you’ve had a patient in the house (my husband with his new, but not fully functioning knees) you get a lot of visitors dropping by. That’s fun for the patient and fun for me but as any well raised Southern lady knows, you must be prepared with a homemade treat to offer your guests. 

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ICE CREAM MUFFINS - to go!

These Ice Cream Muffins have been the answer; they practically fly off the plate. I’ve made two batches since last weekend and I can’t keep them in the house.

I’m passing along this recipe to you with my own notes Included. You will be making these all the time!

Ice Cream Muffins

Ingredients

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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)

Directions

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.

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Fill muffin cups three fourths of the way full.

Bake for 10 to 12 minutes.

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Sprinkle warm tops with vanilla sugar if desired.

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Eat and enjoy – they taste like ice cream!

THIS IS WHERE I’LL BE NEXT WEEKEND (APRIL 25TH) SELLING STRANDS AND COOKBOOKS BESIDE MY NEPHEW, PHELPS GAMBILL, AND HIS POTTERY.

 

© Deer One Publishing 2019