This Easy Ice Cream Bread with Lemon and Blueberry is a soft, sweet quick bread packed with bright lemon flavor and juicy blueberries. Made with only a handful of simple ingredients, this recipe comes together quickly and delivers a bakery-style dessert bread with minimal effort. Finished with a creamy lemon frosting, every slice is moist, tender, and full of refreshing flavor.
Why You’ll Love This Recipe
Only a few simple ingredients are needed
Perfect balance of sweet lemon and juicy blueberries
Soft and moist texture with rich flavor
Easy enough for beginner bakers
Great for breakfast, brunch, dessert, or snacks
Uses ice cream as a shortcut ingredient
Frosting adds a creamy finishing touch
Makes a beautiful loaf for gatherings and holidays
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Bread
2 cups plus 2 tablespoons vanilla ice cream or frozen custard, softened
1 1/2 cups self-rising flour
1 cup powdered sugar
1 cup fresh blueberries, plus extra for topping
1 small bottle lemon flavoring or 1 tablespoon lemon extract
For the Frosting
4 ounces cream cheese, softened
1/2 can lemon frosting
Directions
Preheat your oven to 375°F (190°C).
Line a standard loaf pan completely with parchment paper. Allow enough paper to hang over the edges so the bread can easily be lifted out after baking.
Place the softened ice cream into a large mixing bowl. The ice cream should be soft like soft-serve for easier mixing.
Add the self-rising flour and powdered sugar to the bowl. Stir until combined.
Fold in the blueberries carefully to avoid crushing them.
Add the lemon flavoring and mix until the batter is smooth and evenly blended.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for about 1 hour. Once the top becomes golden brown, loosely tent the loaf with aluminum foil to prevent over-browning while the center continues baking.
Continue baking until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 30 minutes.
Lift the loaf from the pan using the parchment paper and place it on a wire rack to cool completely.
To prepare the frosting, place the softened cream cheese into a bowl and beat until smooth. Add the lemon frosting and continue mixing until creamy and fully blended.
Spread the frosting over the cooled bread and top with extra blueberries before serving.
Servings and timing
Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 1 hour
Total Time: About 2 hours 15 minutes
Variations
Use strawberry ice cream for a fruity twist
Add white chocolate chips for extra sweetness
Replace blueberries with raspberries or blackberries
Add fresh lemon zest for brighter citrus flavor
Try a vanilla glaze instead of cream cheese frosting
Sprinkle sliced almonds on top for crunch
Make mini loaves for gifting or parties
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 3 days.
For longer storage, keep it in the refrigerator for up to 5 days. Allow slices to come to room temperature before serving for the best texture.
To freeze, wrap the loaf tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
If you prefer the bread slightly warm, microwave individual slices for about 10 seconds without the frosting.
FAQs
Can I use any flavor of ice cream?
Yes, vanilla works best for this recipe, but you can experiment with other flavors like lemon, blueberry, or strawberry.
What if I do not have self-rising flour?
You can make your own by combining 1 1/2 cups all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Can I use frozen blueberries?
Yes, frozen blueberries work well. Do not thaw them before adding to the batter.
Why is my bread dense?
Overmixing the batter can make the bread dense. Stir only until the ingredients are combined.
Do I need to frost the bread?
No, the bread tastes delicious on its own, but the frosting adds extra richness and lemon flavor.
Can I make this recipe ahead of time?
Yes, this bread stays moist for several days and can easily be prepared a day ahead.
How do I know when the bread is fully baked?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, the bread is ready.
Can I make muffins instead of a loaf?
Yes, divide the batter into muffin tins and reduce the baking time to about 20 to 25 minutes.
Should the ice cream be melted completely?
No, it should only be softened to a smooth, scoopable consistency.
Can I use homemade frosting?
Absolutely. A homemade lemon cream cheese frosting works perfectly with this recipe.
Conclusion
This Easy Ice Cream Bread with Lemon and Blueberry is a wonderfully simple dessert bread that delivers impressive flavor with very little effort. The creamy ice cream creates a rich and tender loaf, while the lemon and blueberries add freshness and brightness to every bite. Whether served for brunch, dessert, or an afternoon snack, this sweet bread is guaranteed to become a favorite in your kitchen.
Easy Ice Cream Bread with Lemon and Blueberry is a soft, moist quick bread made using vanilla ice cream, fresh blueberries, and lemon flavoring. Finished with a creamy lemon frosting, it is a simple yet delicious dessert bread perfect for breakfast, brunch, or snacks.
Ingredients
2 cups plus 2 tablespoons vanilla ice cream or frozen custard, softened
1 1/2 cups self-rising flour
1 cup powdered sugar
1 cup fresh blueberries, plus extra for topping
1 small bottle lemon flavoring or 1 tablespoon lemon extract
4 ounces cream cheese, softened
1/2 can lemon frosting
Instructions
Preheat oven to 375°F (190°C) and line a loaf pan with parchment paper.
Place softened ice cream in a large mixing bowl.
Add self-rising flour and powdered sugar, then stir until combined.
Gently fold in blueberries.
Add lemon flavoring and mix until batter is smooth.
Pour batter into prepared loaf pan and smooth the top.
Bake for about 1 hour, covering loosely with foil if browning too quickly.
Check doneness with a toothpick; it should come out clean.
Cool in pan for 30 minutes, then transfer to a rack to cool completely.
Beat cream cheese until smooth, then mix in lemon frosting to make icing.
Spread frosting over cooled bread and top with extra blueberries.
Notes
Do not overmix batter to keep the bread light and tender.
Frozen blueberries can be used without thawing.
Ice cream should be softened, not fully melted.
Bread can be served without frosting if preferred.
Store in refrigerator for up to 5 days or freeze for up to 1 month.
Self-rising flour can be substituted with all-purpose flour plus baking powder and salt.
