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Vanilla Bean Ice Cream Muffins

We love enjoying ice cream in our home, and our local grocer (HEB) has been running phenomenal sales on ice cream as the weather heats up here in Texas. I thought this would be an ideal time to experiment with some recipes that include ice cream. I am thrilled to share some of the results with you, and today’s delicious treat is Vanilla Bean Ice Cream Muffins!

Earlier this month I shared with you a similar recipe for Neapolitan Ice Cream Muffins that I hope you’ll check out too! If you enjoy these, then you’ll also be excited when I share the recipe for Butter Pecan Ice Cream Muffins next week 🙂 Be sure to subscribe via email and follow me on Facebook & Twitter so you don’t miss those!

Vanilla Bean Ice Cream Muffins Ingredients

Preheat oven to 375 degrees F.

Prepare a muffin tin with liners or grease.

In a large bowl, sift together flour, oat flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together vanilla bean seeds and ice cream.

In a large mixing bowl, add ice cream, butter, and egg and mix together.

Add the flour bowl to the ice cream mixture and stir until combined.

Pour batter into muffin tin, separating into each tin evenly.

Bake for 20 minutes or until a toothpick comes out clean.

Remove from oven and cool on cooling rack.

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Yield: 12

Vanilla Bean Ice Cream Muffins

Print

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 ½ cup flour spooned and leveled
• ½ cup oat flour
• ¼ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 vanilla bean split and de-seeded
• 1 stick unsalted butter melted
• 1 ½ cup vanilla ice cream melted but not hot
• 1 large egg room temperature

Instructions

    
Preheat oven to 375 degrees F.

  
Prepare a muffin tin with liners or grease.

    
In a large bowl, sift together flour, oat flour, sugar, baking powder, baking soda, and salt.

     
In a separate bowl, mix together vanilla bean seeds and ice cream.

     
In a large mixing bowl, add ice cream, butter, and egg and mix together.

    
Add the flour bowl to the ice cream mixture and stir until combined.

     
Pour batter into muffin tin, separating into each tin evenly.

     
Bake for 20 minutes or until a toothpick comes out clean.

     
Remove from oven and cool on cooling rack.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 198Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 158mgCarbohydrates: 23gFiber: 1gSugar: 8gProtein: 3g

Did you make this recipe?

Please leave a comment below & if you recreate this recipe, be sure to share a photo on Instagram. Tag me @when.is.dinner and hashtag #whenisdinner!

These are a few items I find helpful when preparing these Vanilla Bean Ice Cream Muffins in my own kitchen:

Wilton Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin PanNinja Food Chopper Express Chop with 200-Watt, 16-Ounce Bowl for Mincing, Chopping, Grinding, Blending and Meal Prep (NJ110GR)Pyrex 4-Piece Glass Measuring Cup Set with Large 8 Cup Measuring CupOXO Good Grips Mixing Bowl Set with Black Handles, 3-PieceOXO Good Grips Cake Tester – Non-Slip Handle – Simplify BakingPam Baking No-stick Cooking Spray 3pcsAmazonBasics Reusable Silicone Baking Cups, Pack of 12Tovolo Cupcake Scoop