Recipes that revamp your leftovers are the best kind of recipes. Even better when they involve ice cream and breakfast muffins. Breakfast ice cream? Hey, it’s almost summer, why not?

The bad news is that you will make a full batch of muffins and have some extras left over, but on second thought – that is obviously good news. You just eat them for breakfast in the morning – after your spoonfuls of ice cream. Or you could reheat those muffins then drop a dollop of butter on top and then… maybe add a scoop of ice cream on top of that.

You know. To taste test.

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Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.