If you’re searching for a refreshing, sweet treat that combines tangy citrus and juicy berries with an irresistibly tender crumb, you’ve got to try this Lemon Blueberry Ice Cream Bread Recipe. This delightful bread is a fun twist on traditional quick breads, using ice cream and just a handful of everyday ingredients to create a moist, flavorful loaf bursting with lemony brightness and fresh blueberries. Whether you’re new to baking or a seasoned pro, this recipe delivers a vibrant loaf that’s perfect for breakfast, snack time, or dessert.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to achieve the perfect balance of flavor, texture, and color in your lemon blueberry bread. Each one plays its part, from the smooth richness of ice cream to the fresh pop of blueberries, ensuring every bite is deliciously memorable.
- Andy’s Frozen Custard (2 Cups plus 2 Tablespoons): This provides moisture, creaminess, and subtle sweetness that enhances the bread’s tender crumb.
- Self Rising Flour (1 1/2 cups): Responsible for helping your bread rise perfectly without the need for extra leavening agents.
- Powdered Sugar (1 cup): Adds a delicate sweetness that blends smoothly without graininess.
- Blueberries (1 cup plus extras): Fresh or frozen, these bring bursts of juicy, fruity flavor and vibrant color.
- Goodman’s Lemon Flavoring (1 bottle): The star ingredient that infuses your bread with a punch of bright, zesty lemon.
- Cream Cheese (4 ounces, softened): Adds richness and a slight tang that perfectly complements the lemon.
- Lemon Frosting (1/2 can): Used for a sweet, tangy glaze that finishes the bread with irresistible shine and flavor.
How to Make Lemon Blueberry Ice Cream Bread Recipe
Step 1: Mix It All Together
Begin by gathering all your ingredients into one large mixing bowl. Stir gently but thoroughly until everything is combined into a smooth batter – the cream cheese will meld with the ice cream, creating a luxuriously creamy texture. Don’t forget to line your loaf pan with two pieces of parchment paper arranged crosswise, ensuring you have plenty of overhang. This clever trick makes lifting your bread out of the pan a breeze once it’s baked.
Step 2: Bake to Golden Perfection
Pop your loaf into a preheated oven at 375 degrees and bake for one hour. Keep a close eye as the bread nears the finish line. When the top turns a gorgeous golden brown, cover it loosely with foil to prevent burning while the inside finishes baking. The crumb inside will be tender and moist, studded with bursts of juicy blueberries throughout.
Step 3: Add the Sweet Finishing Touch
Once your loaf cools slightly, gently lift it out of the pan using the parchment overhang. Spread the lemon frosting over the top for a glossy, sweet glaze that perfectly balances the tartness of the lemon and freshness of the blueberries. Feel free to sprinkle a few extra blueberries on top for a beautiful finishing flourish that’s as inviting as it is delicious.
How to Serve Lemon Blueberry Ice Cream Bread Recipe
Garnishes
To elevate the presentation and taste, add a light dusting of powdered sugar or a thin drizzle of lemon glaze. Fresh mint leaves or a few whole blueberries can also make your loaf look irresistible, inviting bites that are as beautiful as they are flavorful.
Side Dishes
This Lemon Blueberry Ice Cream Bread Recipe pairs wonderfully with a side of creamy yogurt or a scoop of vanilla ice cream for extra decadence. Fresh fruit salad or a simple cup of tea or coffee can balance the sweetness and add a comforting companion to your slice.
Creative Ways to Present
For brunch or a casual gathering, slice the bread and serve it in a pretty basket lined with a colorful napkin. You can also transform slices into mini sandwiches with whipped cream and extra blueberries, or toast slices lightly and top with a pat of butter for a warm, melt-in-your-mouth treat.
Make Ahead and Storage
Storing Leftovers
Keep your leftover lemon blueberry bread fresh by wrapping it tightly in plastic wrap or placing it in an airtight container at room temperature for up to three days. For best flavor and texture, try to consume it within this time frame.
Freezing
This bread freezes beautifully! Wrap it well in plastic wrap and then in foil to protect it from freezer burn. It can be stored in the freezer for up to two months. When you’re ready to enjoy, thaw it overnight in the refrigerator to preserve its moist texture.
Reheating
Warm slices gently in a toaster oven or microwave for 10 to 15 seconds to revive the soft, tender crumb and bring out the flavors. Avoid overheating, as this can dry out the bread and dull the bright blueberry and lemon notes.
FAQs
Can I use regular vanilla ice cream instead of Andy’s Frozen Custard?
Yes, vanilla ice cream will work in a pinch, but custard tends to add extra creaminess and richness that make the texture more tender and flavorful.
Do I have to use self-rising flour?
Using self-rising flour is key because it contains the right amount of baking powder and salt to help your bread rise perfectly. If you only have all-purpose flour, you’ll need to add baking powder and salt separately.
Can I substitute fresh blueberries with frozen ones?
Absolutely! Frozen blueberries are convenient and work well. Just be sure to toss them lightly in flour before adding to the batter to help prevent them from sinking.
Is this recipe very sweet?
The sweetness is balanced thanks to the tart lemon flavoring and cream cheese. If you prefer a sweeter bread, feel free to add a little extra powdered sugar or more frosting on top.
Can I make mini loaves or muffins with this recipe?
Yes, mini loaves or muffins are a fun way to adjust portion sizes. Just reduce baking time accordingly and keep an eye on them to avoid overbaking.
Final Thoughts
This Lemon Blueberry Ice Cream Bread Recipe is a delightful addition to any baker’s repertoire, offering a unique way to enjoy familiar flavors in a moist, tender loaf. It’s a perfect go-to when you want something quick to prepare but impressive on the table. Seriously, once you try it, I bet it’ll become one of your favorite seasonal treats to share with family and friends. Give it a go, and let the bright zest and juicy berries brighten your day!
Print
Lemon Blueberry Ice Cream Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Blueberry Ice Cream Bread is a delightful quick bread combining the creamy richness of Andy’s Frozen Custard with fresh blueberries and bright lemon flavor. Perfectly moist and bursting with fruity tang, it’s a unique, easy-to-make treat that bakes into a golden brown loaf. Topped with extra blueberries, this bread is ideal for breakfast, brunch, or as a sweet snack.
Ingredients
Ice Cream Bread Batter
- 2 Cups plus 2 Tablespoons of Andy’s Frozen Custard
- 1 1/2 cups Self Rising Flour
- 1 cup Powdered Sugar
- 1 cup Blueberries plus a few extras to sprinkle on top
- 1 bottle Goodman’s Lemon Flavoring
- 4 ounces cream cheese (softened to room temperature)
- 1/2 can Lemon Frosting
Instructions
- Mix Ingredients: Place all the ingredients into a large bowl and stir until well combined into a smooth batter. Be sure the cream cheese is softened to room temperature for easier mixing.
- Prepare Loaf Pan: Line a loaf pan with two pieces of parchment paper, one placed from side to side and the other lengthwise. Ensure there is enough parchment overhanging the edges so you can easily lift the bread out after baking.
- Bake the Bread: Preheat the oven to 375°F (190°C). Pour the batter into the prepared loaf pan and bake for 1 hour. When the top of the bread turns golden brown, tent it with a piece of foil to prevent the surface from burning and continue baking until done.
- Cool and Serve: Remove the bread from the oven and allow it to cool completely in the pan. Once cooled, lift the bread out using the parchment paper. Optionally, spread the lemon frosting over the top and sprinkle extra blueberries for garnish before slicing.
Notes
- Make sure the cream cheese is fully softened for easier mixing and a smoother texture.
- Using self-rising flour eliminates the need to add leavening agents separately.
- Tenting the bread with foil after it browns helps prevent over-browning while finishing the bake.
- Allow the bread to cool completely before adding lemon frosting to prevent melting.
- Andy’s Frozen Custard can be substituted with any creamy vanilla ice cream if unavailable.
