Sunday, January 18, 2015

2-Ingredient Ice Cream Muffins!

2-Ingredient Ice Cream Muffins - Chocolate Macadamia Nuts Muffins!
Chocolate Macadamia Nuts Muffins

Believe it or not but these muffins are made with only TWO ingredients and one of the ingredient is ICE CREAM!!! I saw this on facebook last night, and I was so intrigue that I couldn't wait to bake them today! So this was what I did on a Sunday afternoon when Hub had no time for me *sob* It didn't turn out all that miserable as, at the very least, now I have some delicious and moist muffins to devour. And most of all, you wouldn't even get to read this blog entry if weren't because I have a free Sunday all to myself. Hahaha.

For these muffins, I mixed Häagen-Dazs Belgian Chocolate ice cream and Häagen-Dazs Macadamia Nuts ice cream, as I couldn't decide on the flavour. And these were the only two flavours that were left in my freezer. Who ate the matcha green tea ice cream, I wonder.

I also stirred in some chocolate chips (why not?). I love that there are bits and pieces of macademia nuts from the ice cream as well as mood-alleviating chocolate chips that I just had to add when I bit into the muffins. YUM!

The possibilities for this recipe is endless with the wide selection of ice cream available these days. And you can mix your own flavour like I did! I am definitely going to try a varieties of flavours in the coming days. And since there is no egg in the recipe, it's really easy to reduce the quantities you wanna bake. I only baked 1/3 of the recipe and ended up with 4 delicious muffins.

The original recipe was for a loaf of quick ice cream bread but I made them into muffins because they bake much faster (I am impatient) and I am lazy to slice a loaf of bread. So you must be very eager to find out all the dirty deeds in this wacky recipe by now right? Hahaha.

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2-INGREDIENT ICE CREAM MUFFINS
make 12 regular size muffins


2 cups of softened ice cream, any flavor but has to be full-fat!
1½ cups of self rising flour* (see note)

Directions:
1) Preheat your oven to 180 degrees. Line your muffin pans with cupcake liners.

2) In a mixing bowl, mix together the softened ice cream and the self rising flour, until combined. Do not over mix, just until combined.

3) With a spoon, fill each muffin cavity to about 3/4 full.

4) Bake for 18-22 minutes or until a toothpick inserted in the center comes out relatively clean with just a few crumbs.

5) Remove from oven and allow to sit for about 5 minutes.

6) Remove from the pan and allow to cool rest on a cooling rack.

7) Enjoy warm or at room temperature. Only keeps for 2-3 days.


Note: If you can’t find self-rising flour, you can substitute 1 ½ cups all purpose flour, 1 ½ teaspoons of baking powder, and ¾ teaspoon of salt.

Recipe is adapted from Daily Dish Recipe.

2-Ingredient Ice Cream Muffins - Chocolate Macadamia Nuts Muffins!

2-Ingredient Ice Cream Muffins - Chocolate Macadamia Nuts Muffins!

8 comments:

  1. This is amazing, would never have thought of it! It makes sense though - icecream has everything in it that you would put in a cake (milk, fat, sugar). As you said, the possibilities are endless!! I'm thinking cookies and cream icecream... :)
    - Lillian http://sewoverdressed.blogspot.com.au/

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  2. OMG! I want one!


    www.bstylevoyage.blogspot.com

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  3. They look delicious! I am soooo hungry right now!

    Hayley-Eszti | www.hayleyeszti.com

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  4. Looks great! I would eat it in a heartbeat!!! LOL!

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  5. Yummy...this look sooooo good :) xx

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  6. Such a great idea. Although my family don't share my love for matcha ice cream, I will try another flavour. I've been baking with tea powders recently, matcha latte powder and vanilla chai latte powder. Just mix it into the mixture just before baking and it comes out great. I also added silver balls into the mixture for some crunch. I'm a terrible baker so these easy recipies are perfect for me

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  7. This is smart! Afterall, all the other neccessary stuff (sugar, fat, eggs) are in the ice cream already :)

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