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+ servings

Lemon Blueberry Ice Cream Bread

This ice cream bread is quick, easy, and so delicious. Loaded with lemon and blueberry flavor and topped with a lemon frosting, it's delish.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings 10 Servings


  • 2 cups, plus 2 Tablespoons of Frozen Custard or Ice Cream
  • 1 1/2 cups of Self Rising Flour (see note)
  • 1 cup of Powdered Sugar
  • 1 cup of Blueberries (plus a few extra to sprinkle on top)
  • 1 bottle of Goodman's Lemon Flavoring


  • 4 ounces of cream cheese - softened to room temperature
  • 1/2 a can of Lemon Frosting - I used Betty Crocker


  1. Place all ingredients in a large bowl, and stir until well mixed. Line a loaf pan with 2 pieces of Parchment paper; One from side to side, and one length wise, making sure you have enough paper to hang over the loaf pan, so you can easily lift the bread out when it's baked. 

  2. Bake at 375 degrees for 1 hour.  When the top of the bread turns golden brown, cover the top with a piece of foil, tented, so it won't stick, to prevent the top of the bread from burning. 


  1. Soften the cream cheese to room temperature, and place the cream cheese in a mixing bowl.  Add half of the can of Frosting to the mixing bowl, and mix on medium until completely blended and smooth.

  2. Remove from the oven, and cool in the pan for 30 minute.  Lift the bread out using the Parchment paper, and place on a wire rack to finish cooling.  When the bread is cooled completely, frost the top of the bread with the frosting, and sprinkle Blueberries on top. 

Recipe Notes

NOTE: To tent the foil; tear off a piece of foil, and fold it long wise down the center.  Unfold the foil, and place over the loaf pan, tenting the pan, and keeping the foil off the top of the bread. 

ALSO, Goodman's Flavorings can be found in most grocery stores on the baking aisle. 

If you don't have self rising flour you can use 1 cup of all purpose flour and 1 teaspoon of baking soda.