Since I’ve been having an epic moan about the fact that the weather in Jozi is positively Arctic, you would be forgiven for thinking that I’m suffering from hypothermia right now. Fear not – I have simply discovered a way to enjoy ice-cream even on the chilliest days – yay!!
I can’t claim to have come up with this – it started out with an email doing the rounds in the office, containing a recipe for ice-cream bread *intrigued face*. This was such a completely fascinating idea that Foodiction was right onto it, stat! And produced a beautiful loaf of ice-cream-containing baked goodness. Thing is, personally I wasn’t “feeling” it. How do you eat ice-cream bread? Sliced, and then what – buttered? Sandwiched? It just didn’t seem to fit into any regular dining occasion, and it wasn’t outstandingly special enough to warrant a new one (although, how cool would a day be if it contained breakfast, lunch, supper and a whole separate mealtime for ice-cream/it’s related products?).
So I decided that a muffin might be a good vehicle for this ridiculously easy recipe – it’s kind of a bready texture but slightly sweet. And seriously, if you are rushed for time or are genuinely THAT lazy then this is the recipe for you. I almost want to say that it is a handy recipe for using up leftover ice-cream but who am I kidding, there’s no such thing as leftover ice-cream where I am involved. There are TWO INGREDIENTS. Three if you add chocolate chips, like I did, but they are optional. Plus, you can buy the ice-cream and then take your own sweet time getting it back home since the whole point is that it must be mushy for this recipe (e.g. you can go watch the new Wolverine movie, like I just did). And then you turn it into muffins. How could this scenario possibly get any better? *stares into space for a long while*. Nope. It can’t. Unless Hugh Jackman were to come try them out? Hmm.
For 12 easier-than-peasy ice-cream muffins:
500ml (2 cups) softened ice-cream – I used the vanilla kind on sticks, the chocolate coating was a bit messy but that’s why the ability to lick our fingers was invented. The flavour doesn’t particularly matter – anything goes.
375ml (1 and a 1/2 cups) self-raising flour
50g chocolate chips – optional
Preheat the oven to 180 degrees Celsius and give a muffin pan a blast with nonstick cooking spray – that was the hard part.
Next, mix the mushy ice-cream and the flour (and chocolate chips, if using). Scoop blobs with – what else? – an ice-cream scoop into the muffin tin, and bake for 15 minutes.
I get a bit of a Marilyn Monroe moment when eating these, like that scene in Gentleman Prefer Blondes when she’s told that the diamond tiara goes on her head:
“I just LOVE finding new ways to eat ice-cream” 🙂