by Two Healthy Kitchens
Yield: We wrote this recipe for an entire batch of 12 muffins (although the original muffin recipe allows for variance in muffin size and specifies a yield of 12-16 muffins). However, the whole point is that you will likely have enjoyed muffins throughout the day for breakfast – or even snacks – so you can adjust the exact yield depending on how many muffins you have left to make ice cream sandwiches by the time dessert rolls around in the evening. Basically, for each ice cream sandwich, you will need 1½ tablespoons of ice cream for filling.
Baking: When we're planning to make ice cream sandwiches from a batch of muffins, we prefer to bake the muffins without paper muffin cup liners, mostly because they just look nicer. However, they will still turn out perfectly fine if you use paper cup liners – just be sure to peel the liners off before cutting the muffins in half. If you do choose to bake the muffins without liners like we did here, it's important to coat the muffin pan well with nonstick spray, before putting in the batter, since the muffins have a tendency to stick to the sides of the pan.
Make-ahead tips: We love these ice cream sandwiches eaten right away, as we make them, but we've also tested them as make-aheads that you can stock in the freezer (which works great, too). To stock up, simply make the ice cream sandwiches as directed, and then wrap each ice cream sandwich individually in plastic wrap and store them in an air-tight freezer bag. Once frozen, you'll probably want to let the ice cream sandwiches thaw slightly before enjoying – we've found the exact time varies depending on how cold the freezer is (we keep our two freezers at two slightly different temperatures), but a few minutes is all it should take, depending on exactly how soft you'd like the muffin and the ice cream filling to be.