Muffin Ice Cream Food

COOKIES AND CREAM ICE CREAM MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray. Place 3 tablespoons of the melted ice cream in a small bowl and set aside.
• Whisk together the remaining melted ice cream with the flour in a medium bowl until smooth. Use a small ice cream scoop (about 2 tablespoons) to spoon the batter into each muffin cup. Place a chocolate sandwich cookie on top of the batter in each cup. Spoon some of the remaining batter on top of each cookie. Bake until a toothpick inserted into the center of a muffin comes out clean and the tops are light golden brown, 16 to 18 minutes. Let cool completely in the tin.
• Meanwhile, whisk together the confectioners' sugar and reserved melted ice cream until smooth and thick. Place the remaining 3 cookies into a small ziptop bag and roughly crush.
• Transfer the muffins to a serving platter. Spread some of the glaze over top of each muffin, then sprinkle with the crushed cookies.

ICE CREAM SUNDAE BONBONS

Steps:

• Separate each chocolate sandwich cookie and scrape off the cream filling so you have 24 individual chocolate cookies.
• Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
• Using a small ice cream scoop or tablespoon measure, scoop ice cream into each muffin cup. Press a cherry into each cup and use a small offset spatula or butter knife to spread the ice cream over the cherry to cover. Place a chocolate cookie on top of each ice cream-filled muffin cup. Freeze until the ice cream hardens, about 3 hours.
• Place a rectangular cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
• Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the cooling rack. Slowly pour some of the chocolate shell ice cream sauce over about 4 of the bonbons to cover completely. Before the sauce hardens, sprinkle the tops of the bonbons with rainbow sprinkles or chopped peanuts. The sauce will harden in about 30 seconds, so continue to coat 4 bonbons at a time before topping them with the sprinkles or peanuts, until all 24 are coated and topped.
• Transfer the bonbons from the cooling rack to the parchment-lined baking sheet with an offset spatula or butter knife and let stand until set, 3 to 5 minutes. Dip the offset spatula in hot water, then use it to remove the bonbons from the parchment. The hot spatula will help prevent the chocolate shell of the bonbons from cracking when you remove them. Store in a resealable container in the freezer until ready to serve.
• Melt the chocolate in a double boiler. Stir in the coconut oil and corn syrup. Let cool for 1 hour. It should be the consistency of pancake batter.

ICE CREAM MUFFINS

Steps:

• Melt the ice cream.
• Sift the flour and baking powder together into a bowl.
• Add the ice cream to the flour.
• Combine but don't overmix.
• Spoon into muffin tins.
• Bake in a moderate oven for 12-18 minutes (test one by inserting a skewer).
• Leave in tins for 5 minutes then remove and cool.
• Makes approx 2 dozen muffins.

ICE CREAM BLUEBERRY MUFFINS

Steps:

• Combine ice cream and flour; stir until batter is smooth and thick.
• Mix sugar and cinnamon, set aside 1 tablespoon.
• Sprinkle remaining mixture over batter.
• Gently fold in blueberries.
• Fill greased or paper lined muffin cups 2/3 full.
• Sprinkle with reserved sugar-cinnamon mixture.
• Bake in 400F oven for 20-25 minutes.