750ml (3 cups) strawberries and cream ice-cream, softened slightly, plus 12 small scoops, extra
225g (1 1/2 cups) self-raising flour
Chopped fresh strawberries, to serve (optional)
Chocolate sprinkle, to serve (optional)
Preheat oven to 180°C/160°C fan forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases.
Place the ice-cream and flour in a large bowl. Stir until well combined. Spoon the mixture evenly into the prepared muffin pans. Bake for 12-15 minutes or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
Top each muffin with a scoop of extra ice-cream, strawberries and sprinkles, if using.