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Cookies and Cream Ice Cream Muffins

Using melted ice cream is a baking shortcut that makes sense -- in one ingredient you get cream, sugar, cookies and vanilla. Mix it with self-rising flour for the ultimate easy muffins. And a cookie in the middle is a sweet surprise!
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  • Level: Easy
  • Total: 55 min (includes cooling time)
  • Active: 25 min
  • Yield: 12 servings
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Nonstick cooking spray, for spraying the muffin tin

1 pint (16 ounces) cookies and cream ice cream, melted

1 1/4 cups self-rising flour

15 chocolate sandwich cookies, such as Oreos

2/3 cup confectioners' sugar


  1. 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.
  2. 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.
  3. 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.
  4. Transfer the muffins to a serving platter. Spread some of the glaze over top of each muffin, then sprinkle with the crushed cookies.
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