Yes, Dear Reader, just two ingredients is all it takes to make these light and fluffy Ice Cream Cupcakes! Like you are probably thinking right now, I too was in disbelief when I saw the recipe on Pinterest.
I clicked my way through Pinterest until I landed In Katrina’s Kitchen. She inspired me to try my hand at this recipe, and I’m glad I did!
The whole process is very simple – seriously, anyone can do this! I did make a little adjustment by adding a little vanilla extract to the batter, but it’s completely optional, so I’m leaving the recipe as is – two ingredients. Oh, also, the candy sprinkles are optional as well. I added them, like Katrina, because I wanted the cupcakes to be playful and colourful without the need for frosting or decoration. And, rather than make a larger bundt cake with the batter, I opted for cupcakes.
These will most certainly be made again in the near future. Not only were they quite delicious, but the possibilities are endless. For example, you could use strawberry ice cream and serve up a cupcake with fresh sliced strawberries and whipped cream for a tasty dessert. Or, you could use chocolate ice cream and some chocolate chips or shavings for a decadent chocolate treat.
And, I encourage you to get super creative, but promise me that you’ll leave your creations in the comments below and share your ideas with others.
Oh, I just thought about using that deliciously flavoured candy cane ice cream at Christmastime and adding some crushed candy cane topping. That sounds heavenly! I can’t wait for Christmastime to come! #sonotkidding
- 6 cups vanilla ice cream
- 3 cups all purpose self-rising flour
- 1 teaspoon vanilla extract (optional)
- ¼ cup candy sprinkles, plus more for garnish (optional)
- Allow the ice cream to sit at room temperature for 15 minutes.
- In the meantime, preheat your oven to 350 degrees.
- Line a muffin tin with paper wrappers and set aside.
- Once the ice cream has slightly melted, transfer to a mixing bowl and add the flour and vanilla if you decide to use it.
- Use a handheld mixer to blend the ingredients together. Mix well; about 4-5 minutes should do it.
- If using candy sprinkles, add those at this point and stir into the batter.
- Use an ice cream scoop to evenly scoop the batter into the paper muffin liners. Fill to about half way. The batter will rise!
- Sprinkle any additional candy sprinkles on top; tap the muffin pan hard on your kitchen counter to settle the batter into the nooks and crannies of the paper liners.
- Bake for 20 minutes - keep an eye on the cupcakes after the 15 minute mark. Test with toothpick for doneness by inserting the toothpick into the center of a cupcake. If the toothpick comes out clean, the cupcakes are ready to remove from the oven.