With my daughter’s wedding, the cooking has been slowing down a bit, but unfortunately my daughter and son-in-law are moving – so it will be picking up again, lucky for my blog followers!
I’ve been trying to lose some weight so I’ve been baking less. My son was home for a week and found the recipe for these muffins. “Ice Cream Muffins!”,I said. “Two ingredients!” “We might have to try these!”. They are not to many carbs or fat, depending on the ice cream you use. Obviously, if you use a high fat, high sugar ice cream it will be more. I don’t recommend using low fat or fat free or sugar free ice cream. I do recommend using your imagination when it comes to ice cream flavors!
These are delicious, and EASY! Great for a starting recipe for baking with your kids! You can make them plain or add nuts, fruit, chips, spices- the combinations are endless…
Ice Cream Muffins
1 pint ice cream, softened slightly and stirred until creamy
1 – 1 1/2 cups self rising flour (you can buy it or make your own)
Mix the flour into the ice cream until uniform. Mixture will be sticky. Scoop into lined 12 cup muffin tin. Bake at 375 degrees for about 20 minutes. Enjoy!
Self Rising Flour
1 cup flour
1 1/2 t. baking powder
1/2 t. salt