Lemon Blueberry Ice Cream Bread
Looking for a new dessert recipe? I’ve got you covered with this delicious Lemon Blueberry Ice Cream Bread. It’s the perfect summertime treat that will have your family and friends begging for more!
Servings: 10 slices
Ingredients
- 2 cups plus 2 Tablespoons of Andy's Frozen Custard
- 1 1/2 cups of Self Rising Flour
- 1 cup of Powdered Sugar
- 1 cup of Blueberries plus a few extras to sprinkle on top
- 1 bottle of Goodman's Lemon Flavoring
FOR THE FROSTING:
- 4 ounces of cream cheese - softened to room temperature
- 1/2 a can of Lemon Frosting - I used Betty Crocker
Instructions
- 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.
- 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.
MAKE THE FROSTING:
- 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.
- Remove from the oven, and cool in the pan for 30 minutes. Lift the bread out using the Parchment paper, and place it 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. Serve immediately, or place the bread in the refrigerator until time to serve. Serve, and Enjoy!
Notes
To tent the foil; tear off a piece of foil, and fold it longwise down the center. Unfold the foil, and place it 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.