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Chocolate ice cream in muffins? Yep, it works. These Tipsy Fruity Chocolate Ice Cream Muffins hit different.
Soft, boozy, and made with actual ice cream. Tipsy Fruity Chocolate Ice Cream Muffins are your next must-bake
Who says muffins have to be boring? These Tipsy Fruity Chocolate Ice Cream Muffins are here to shake things up. Made with melted ice cream, a splash of Amarula, and juicy bits of fruit, they’re rich, soft, and full of flavor. No fancy steps. No hard-to-find ingredients. Just mix, scoop, bake, and enjoy.
Why You’ll Love These Tipsy Fruity Chocolate Ice Cream Muffins:
- Easy to make: No eggs, no butter, no fuss. Just ice cream and a few pantry basics.
- Fun twist: Amarula gives these muffins a smooth, grown-up flavor.
- Moist and rich: The ice cream keeps them soft and chocolatey.
- Fruity surprise: Every bite has chewy, sweet bits of fruit soaked in liqueur.
- Customizable: Use any flavor of ice cream or fruit you have at home.
Perfect for when you want something quick, tasty, and a little different.
Tipsy Fruity Chocolate Ice Cream Muffins are rich, soft, and secretly boozy. Worth trying?
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Tipsy Fruity Chocolate Ice Cream Muffins
- Prep Time: 20 minutes
- Soaking Time: 3 hours
- Cook Time: 25 minutes
- Total Time: 3 hours 45 minutes
- Yield: 12 servings depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
Ready for a muffin that tastes like dessert and feels like a party? These chocolatey muffins are rich, fruity, and have a cheeky splash of Amarula. No eggs, no butter, just softened ice cream and a few pantry basics
Ingredients
- 2 cups self-raising flour
- 500ml chocolate ice cream, softened (any flavor works)
- 1 tsp baking powder
- 1/4 cup glazed fruit mix
- 1/4 cup dried fruit mix
- 1/4 cup Amarula liqueur
Use any dried or candied fruit you have on hand. It all works.
Instructions
- Mix the fruit and Amarula in a bowl.
- Let it soak for at least 2–3 hours, or even overnight in the fridge. The fruit will soak up all the liqueur, no waste, just flavor.
- Before baking, mix 2 extra teaspoons of flour into the soaked fruit.
- Stir until the flour disappears. This keeps the fruit from sinking into the muffins.
- Preheat to 420°F/215°C.
- Line a 12-cup muffin tray with paper liners.
- In a big bowl, stir together the flour and baking powder.
- Add the softened ice cream and mix until smooth.
- Fold in the fruit.
- Spoon the batter into the liners, filling each about ¾ full.
- Bake for 20–25 minutes, or until a toothpick comes out clean.
- Let them cool in the pan for a few minutes, then transfer to a wire rack.
These muffins smell like a chocolate dream and taste even better. They’re moist, rich, with fruity bursts and just a hint of something naughty. Perfect for grown-up treat time.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes and EsmeSalon Homemade Recipes
Tipsy Fruity Chocolate Ice Cream Muffins are sweet, simple, and just a bit cheeky to bake.
This Tipsy Fruity Chocolate Ice Cream Muffins recipe is quick, uses simple ingredients, and delivers rich, moist muffins with a bold chocolate and fruit flavor. The melted ice cream makes the batter effortless, and the Amarula-soaked fruit adds a grown-up twist. Perfect for anyone who wants an easy dessert with serious flavor.
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Never heard of such a wonderful thing before as ice cream muffins! Featuring you at Wednesdays in the Studio!
Thank you so much, dear Jennifer. I love to play around with recipes and try and adapt and adjust. Some you win, some don’t work out that well, but this one is a winner. Thanks for the honor and the feature.