Description
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.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
