Dairy-Free Ice Cream Muffins
Prep time
Cook time
Total time
Salvage melted, iced, or out-of-favor dairy-free ice cream with this quick, easy muffin recipe. The flavor of your ice cream determines the muffin flavor, so have fun with it! If you don't have a full pint, just reduce the flour to match the amount of dairy-free ice cream you have!
Recipe type: Dessert
Cuisine: American
Serves: 12 muffins
  • 2 cups self-rising flour (see homemade version below)
  • 1 pint (2 cups) dairy-free ice cream, softened or almost melted (see the post above for tips)
  • ¼ to ½ cup add-ins, if desired (dairy-free chocolate chips, fresh or dried berries, etc)
  1. Preheat your oven to 400°F and line a 12-count muffin pan with cupcake liners.
  2. In a mixing bowl, stir together the self-rising flour and ice cream. The batter will be very stiff. Stir in add-ins, if using.
  3. Divide the batter equally between the muffin cups.
  4. Bake the muffins for 20 minutes or until they are just beginning to brown around the edges.
  5. Remove the muffins from the pan. Serve warm or room temperature.
Quick Self-Rising Flour: In a medium Bowl, whisk together 2 cups minus 1 tablespoon all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt. Use this as your self-rising flour.

Streusel Option: In a small bowl, stir together ½ cup chopped or ground nuts, ¼ cup brown sugar, and 1 tablespoon all-purpose flour. Sprinkle the streusel over the batter in the muffin cups before baking.
Nutrition Information
Serving size: 1 muffin Calories: 126 Fat: 3.2g Saturated fat: 2.9g Carbohydrates: 21.8g Sugar: 4.7g Sodium: 100mg Fiber: .9g Protein: 2.4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-ice-cream-muffins