Preheat oven to 375 degrees Fahrenheit or 190 degrees Centigrade.
Line a muffin tin with paper cupcake liners or spray or grease bottoms only of the muffin cups.
If you do not have self-rising flour, you can make your own.
In a ¾ cup measuring cup, add 1 teaspoon baking powder, pinch of salt and add flour up to the top.
Sift this mixture or mix with a whisk thoroughly.
Melt the ice cream till completely melted. Add about 2 to 3 teaspoons of sugar. Mix well till sugar dissolves.
Mix the ice cream and self-rising flour in a bowl and gently stir with a spoon. If you feel the batter is thick, add 2 to 3 teaspoons of milk.
Do not over mix or the muffin/cake will become hard.
Spoon this batter into prepared muffin pan, filling each two-thirds full. Sprinkle with chopped or slivered almonds.
Bake in the preheated oven for about 15 to 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Remove from pan and place on cooling rack to cool.
Serve warm or at room temperature (goes perfect with more ice cream!!); great as an evening snack with your tea or coffee!!
Use only full-fat ice cream as this recipe does not come out well with low fat ice cream.Have fun with different flavors of ice cream and experiment with your add ons like nuts, chocolate chips, dried fruits etc.