PAT This is a simple and a delightful treat. Y’all know Gina loves pecans almost as much as she loves pigs. Well, maybe not that much. But butter- pecan ice cream—mmmm. Need I say more?
Recipe information
Yield
makes 6 sandwiches
Ingredients
1 quart butter-pecan ice cream
Twelve 6-inch snickerdoodle cookies or any cookies of your choosing
1 cup chopped pecans
Preparation
Step 1
Let your ice cream sit out on the counter to soften for a good 10 to 15 minutes before you start building your sandwiches.
Step 2
Lay six cookies top-side down. Scoop a generous helping of ice cream on each and, using a butter knife or off-set spatula, spread the ice cream to the edge of the cookie. Top with another cookie, and press together. Roll the sides of the sandwich into the chopped pecans. Place on a sheet tray, wrap in plastic wrap, and freeze the sandwiches for at least 1/2 hour before serving.
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.
Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.
Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
