Preheat an oven to 220 degrees C. Grease 12 muffin cups or line with paper muffin liners.
Mix self-rising flour and vanilla ice cream together until smooth. Spoon batter in muffin cups, filling them 3/4 full.
Bake in the preheated oven until a toothpick inserted into the centre of a muffin comes out clean, about 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.