I Scream. You Scream. Ice Cream Muffins!

By: Sheilah Kaufman

When my kids were little, this recipe won some bake-off contest; we made it, and it became a quick, easy, family favorite. When I began teaching cooking to 3 - 6 year olds, this was one of the first recipes we made, and it gave the kids lots of confidence that they could bake too.

Be sure to use a good quality ice cream. If more than 5 to 8 ingredients are listed, including words you can't pronounce or don't know what they mean, don't buy that brand. 

Great to make with your grandchildren too! 


  • 1 cup vanilla ice cream, softened at room temperature
  • 1 cup self-rising flour
  • 1/ 2 cup chopped nuts or chocolate chips, optional

Preheat oven to 425°F.

Grease a standard 12 cup muffin tin, or line it with paper cupcake liners.

Combine ice cream and flour In a large bowl, mixing well with a wooden spoon. Add nuts or chips if desired.

Spoon the mixture into the prepared tins or liners. Fill each one about 3/4 full.

Bake for 12 to 15 minutes. Let the muffins cool slightly on a wire rack before serving.

Muffins can be frozen.

Makes 6 to 8 muffins.

HINT: Never measure flour or sugar in a glass measuring cup (which is only for liquids), you will not get an accurate measure. Do NOT dip individual metal measuring cups into the flour or sugar, as you will pack it down and have a lot more flour than you think you have. Extra flour changes the texture and taste of baked goods. Spoon the flour or sugar into the proper measuring cup and level it off with a knife.

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A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for Epcot’s Food and Wine Festival, the Textile Museum, the Smithsonian Institution, the Metropolitan Cooking & Entertaining Show, Capital Speakers, Starlight Starbright Children’s Foundation, Les Dames d’Escoffier, Brandeis, Culinary Historians of Washington, the International Jewish Genealogy Convention, diplomatic groups, and the Turkish Embassy.  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website, here