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Melted Ice Cream Muffins

Cherry Garcia Melted Ice Cream Muffins

Cherry Garcia Melted Ice Cream Muffins are light textured not-too-sweet muffins made with melted premium ice cream.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Cookie Madness


  • 1 1/2 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 I used Cherry Garcia (214 grams)
  • 1 egg 48 grams
  • 1/2 teaspoon of vanilla or almond extract optional
  • Small handful of your favorite flavor baking chips


  • 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.


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.