“Welcome summer with these delicious Amish Friendship Bread ice cream sandwiches!”
Prep Time: 40 minutes
Cook Time: 45 minutes
Yield: 24 to 36 ice cream sandwiches
1 cup Amish Friendship Bread Starter
1 cup oil
2/3 cup milk
1/2 tsp vanilla
1 cup sugar
2 cups flour
2 teaspoons cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 small boxes double fudge instant pudding
1 cup chopped pecans
1 cup semi-sweet chocolate morsels
1/2 cup shredded coconut (optional)
1/2 gallon vanilla bean ice cream (keep frozen until ready to use)
- Preheat oven to 325° F (165° C).
- In a glass bowl, whisk eggs, oil, milk and vanilla together.
- Add the starter to the liquid ingredients, mixing well.
- In a separate glass bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, salt, and instant pudding.
- Slowly whisk the dry ingredients into the bowl of liquid ingredients, mixing well.
- Fold in the pecans and semi-sweet chocolate morsels (and coconut if desired) to complete the batter.
- Butter and dust a lasagna or other shallow glass baking dish with a mixture of 1/2 cup sugar and 2 teaspoons cocoa powder. Save extra mixture to top batter.
- Pour the batter into the baking dish to a depth of about 1 inch. If you have extra batter use another dish.
- Bake for 45 minutes or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
- Let cool completely and then slice the bread into 2-3 inch squares, lifting out with a spatula.
- Cut each bread square in half to create two slices of bread for each ice cream sandwich.
- Use a bread knife and spatula to lift out squares of ice cream and place on bread and top with another slice of bread.
- Eat immediately or store in a zip lock baggie in the freezer.
Regular chocolate instant pudding can also be used. Use any leftover sugar/cocoa mixture to dust all sides of each slice of bread to make the sandwiches easier to handle. If you prefer thinner bread slices for your ice cream sandwich, slice each square into thirds instead of halves. This will also increase your yield.