Have you ever used melted ice cream in a recipe? It’s such a cool ingredient to add like pouring over a poke cake like this Brownie Poke Cake. These Shamrock Shake Ice Cream Muffins are perfect for a little St. Patrick’s Day celebration with the kids, and they’re made with melted mint chocolate chip ice cream. This post contains affiliate links.
Did you know you can make recipes using using melted ice cream? You can make cakes, breads, and even muffins using melted ice cream.
What kind of melted ice cream can you use in recipes?
You can use just about any melted ice cream to make things like muffins. I’ve used plain vanilla and chocolate ice creams, and I’ve also used ice cream that has mix ins like cookies and cream and mint chocolate chip.
I have found it’s better to let the ice cream thaw on the counter beforehand instead of trying to thaw it in the microwave. The consistency is just better when it naturally melts.
How do you make Shamrock Shake Ice Cream Muffins?
It’s actually pretty simple to make these muffins and just like a typical recipe for muffins. The only difference is you’ll be adding melted ice cream to the mixture.
I love mint flavored things, and do you know what’s perfect for Shamrock Shake Ice Cream Muffins? Andes Mints! You can easily chop them up and add them to the mixture. Or, Andes Mints now have baking chips that can be added right into the batter without any chopping needed.
More St Patrick’s Day Ideas
These Shamrock Shake Ice Cream Muffins would make a fun prize at the end of this Leprechaun Scavenger Hunt! Or, have the kids make a rainbow with their toast with these Edible Marshmallow Paints. You could also make these Pot o’Gold Cookies or these Lucky Leprechaun Hat Treats for a fun prize in the scavenger hunt, too! My personal favorite is making the kids this magical blue Elixir of Fortune drink — it will turn you into a leprechaun!
Shamrock Shake Muffins
- 1 cup flour, spooned and leveled
- 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 cups 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
- Preheat oven to 350 degrees F.
- Ready 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.
Amount Per Serving: Calories: 228Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 220mgCarbohydrates: 26gFiber: 1gSugar: 11gProtein: 4g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.