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How to make Two ingredient ice cream muffins

Yield = 12
Prep time: 0:05
Cook time: 0:15
Total time: 0:20

Ingredients

  • 750ml (3 cups) strawberries and cream ice-cream, softened slightly, plus 12 small scoops, extra
  • 225g (1 1/2 cups) self-raising flour
  • Chopped fresh strawberries, to serve (optional)
  • Chocolate sprinkle, to serve (optional)

Method

  • Step 1 Preheat oven to 180°C/160°C fan forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases.
  • Step 2 Place the ice-cream and flour in a large bowl. Stir until well combined. Spoon the mixture evenly into the prepared muffin pans. Bake for 12-15 minutes or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
  • Step 3 Top each muffin with a scoop of extra ice-cream, strawberries and sprinkles, if using.