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Home » Muffins

Cherry Garcia Melted Ice Cream Muffins

Modified: Aug 20, 2024 · Published: Mar 16, 2018 by Anna · This post may contain affiliate links · 6 Comments

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In most cases I'd agreed that ice cream is for eating rather than melting and using in muffins, but as luck would have it we had a pint of Ben & Jerry's Cherry Garcia in the freezer that no one really wanted to eat. We like Cherry Garcia, but we'd grown kind of tired of it, and it was taking up room in the freezer. When I saw his recipe for Melted Ice Cream Muffins, I knew exactly what to do with that Cherry Garcia!

Melted Ice Cream Muffins

Melted Ice Cream Muffins Recipe Origin

The original Melted Ice Cream Muffins recipe is from the same little church cookbook where I found Cape Town Brownies. Having successfully used it in cake, I had no reservations about trying it in muffins and was pleased to put the Cherry Garcia to good use. The big surprise was just how good the Melted Ice Cream Muffins turned out. Here's a photo of the texture.

Sweetness and Flavors

They are not too sweet (the only sugar is what’s in the ice cream) and very light, so more like cupcakes in that regard. I’d still consider them muffins given the level of sweetness. Since I used Cherry Garcia I also threw in a dash of almond extract and a small handful of chocolate chips. It will be fun to experiment with more ice cream flavors and little embellishments such as extracts and extra chips or cookies. There are so many possible combinations. Still, I think just plain premium vanilla would also make terrific breakfast muffins to go with preserves or jam.

Here’s the recipe for 12 muffins. I halved the recipe and made the muffins slightly larger so I ended up with 4. I wouldn’t hesitate to make these again next time I have premium ice cream around.

Recipe

Melted Ice Cream Muffins

Cherry Garcia Melted Ice Cream Muffins

Anna
Cherry Garcia Melted Ice Cream Muffins are light textured not-too-sweet muffins made with melted premium ice cream.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
Servings 12

Ingredients
 

  • 1 ½ cups unbleached all-purpose flour (190 grams)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons canola or vegetable oil
  • 2 cups softened ice cream (premium) (429 grams)
  • 1 large egg (48 grams)
  • ½ teaspoon of vanilla or almond extract optional
  • Small handful of your favorite flavor baking chips

Instructions
 

  • Preheat oven to 425 degrees F. Line 12 muffin cups with paper liners.
  • In a bowl, stir together flour, baking powder and salt.
  • In a mixing bowl, stir together oil, softened ice cream and egg.
  • Add flour mixture to ice cream mixture and stir until thoroughly blended. The batter will most likely be rather loose and shiny.
  • Divide among the muffin cups leaving a little room for the muffins to climb.
  • Bake at 425 for 20 to 25 minutes.

Notes

For best results weigh out the ice cream using the nutrition label to get the weight for 2 cups. If you are using a full pint, that is 2 cups so you don't have to weigh or measure.
Tried this recipe?Let us know how it was!

 

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Comments

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  1. Anna says

    March 22, 2018 at 10:47 am

    She does have one! I tried it a while back and it's pretty good.

  2. vee says

    March 22, 2018 at 9:32 am

    The cake mix doctor has a recipe like this using cake mix. I will try it from scratch too, for a breakfast treat.

  3. Anna says

    March 20, 2018 at 8:17 am

    Ha! I'm actually about due for another carrot cake baking bender but I've been too obsessed with other things as of late. Let us know how your experiment with "ice cream ends" muffin experiment goes.

  4. Stephanie says

    March 20, 2018 at 7:19 am

    5 stars
    I think of your website as a repository of interesting, unique and helpful recipes. Thanks for not posting something carrot-cake related this week.

    I have all sorts of ice cream "ends" hanging around my freezer. I'm going to put them together and try this recipe.

  5. Sue says

    March 19, 2018 at 7:55 am

    We never get tired of Cherry Garcia! Your muffins look very good.

  6. Sonya says

    March 17, 2018 at 10:10 am

    OMG this is such a unique idea! Very cool! By the way, our first baby is almost here so I may be MIA for awhile. Happy baking...and eating!!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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