A bunch of food sitting on a table, with Muffin

Mint Chocolate Chip Ice Cream Muffins Recipe

May 24, 2020

Have you ever heard of Mint Chocolate Chip Ice Cream Muffins? If you haven’t you are in for a treat with these muffins. If you have, try this recipe to make them at home. 

Muffins are great for an easy grab and go kind of snack. We have even used them for breakfast on occasion. The kids love these muffins and will eat the whole batch if they could. Everyone who tries these muffins asks for the recipe.

What are Ice Cream Muffins?

What do you mean by ice cream muffins? How can there be ice cream muffins? The melted ice cream goes into the muffin batter. This gives the muffins the same taste as if eating the ice cream, without worrying about it melting.

A close up of food, with Muffin

How to Store Mint Chocolate Chip Muffins

Mint chocolate chip muffins should be stored a room temperature. Be sure they are in an airtight, sealed container or freezer bag. This will keep the muffins fresh. As the muffins are exposed to air, they dry out and taste stale. 

How Long Do Mint Chocolate Chip Ice Cream Muffins Last? 

Typically muffins, like cupcakes, last about three days. If the muffin starts to taste a little stale, you can microwave the muffin with a moist paper towel to lessen the dry stale taste. If you are worried that the muffins will go bad before they are all eaten, you can freeze the leftover muffins to eat later. 

How to make Mint Chocolate Chip Ice Cream Muffins

A bunch of food on a table, with Muffin and Ice cream

Ingredients

  • 1 cup flour, spooned and levelled
  • 1 cup oat flour
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick butter, melted and cooled
  • 1 ½ cup mint chocolate chip ice cream, melted but not hot
  • 1 large egg, room temperature
  • 1/3 cup mint chocolate chips or crushed Andes Mints candies
  • 8-10 drops green food dye

Yields 12  muffins

Method

  1. Preheat oven to 350 degrees F
  2. Ready a muffin tin with liners or grease.
  3. In a food processor or blender, add old fashion oats and blend until a flour.
  4. In a large bowl, sift together the oat flour, sugar, baking powder, baking soda, and salt.
  5. In a small saucepan, heat butter until beginning to brown.
  6. In a large mixing bowl, add ice cream, melted butter, and egg and mix together.
  7. Add food dye to ice cream and mix until evenly green.
  8. Add the flour mixture to the ice cream mixture and mix until just combined.
  9. Pour batter into muffin tin, filling just under 3/4s of the way full.
  10. Bake for 30-33 minutes or until a toothpick comes out clean. 
  11. Remove from tin promptly and allow to cool.

Pin for later

Mint Chocolate Chip Ice Cream Muffins Recipe

Course: Snacks, Dessert
Servings

12

servings
Prep time

10

minutes
Cooking time

35

minutes

Have you ever heard of Mint Chocolate Chip Ice Cream Muffins? If you haven’t you are in for a treat with these muffins. If you have, try this recipe to make them at home. 

Ingredients

  • 1 cup flour, spooned and levelled

  • 1 cup oat flour

  • ¼ cup granulated sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 stick butter, melted and cooled

  • 1 ½ cup mint chocolate chip ice cream, melted but not hot

  • 1 large egg, room temperature

  • 1/3 cup mint chocolate chips or crushed Andes Mints candies

  • 8-10 drops green food dye

Directions

  • Preheat oven to 350 degrees F
  • Fill a muffin tin with liners or grease
  • In a food processor or blender, add old fashion oats and blend until a flour.
  • In a large bowl, sift together the oat flour, sugar, baking powder, baking soda, and salt.
  • In a small saucepan, heat butter until beginning to brown.
  • In a large mixing bowl, add ice cream, melted butter, and egg and mix together.
  • Add food dye to ice cream and mix until evenly green.
  • Add the flour mixture to the ice cream mixture and mix until just combined.
  • Pour batter into muffin tin, filling just under 3/4s of the way full.
  • Bake for 30-33 minutes or until a toothpick comes out clean.
  • Remove from tin promptly and allow to cool.

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