Makes 6 servings
|1||pint (2 cups) Dulce de Leche ice cream|
- Preheat oven to 350°F.
- Remove ice cream from freezer; let stand at room temperature 10 minutes or until slightly softened.
- Place pecans in single layer in shallow baking pan. Bake 8 minutes or until golden and fragrant; set aside to cool. Finely chop pecans; reserve.
- Spread 1/3 cup ice cream onto flat sides of 6 cookies. Place remaining cookies, flat sides down, on ice cream; press cookies together lightly. Smooth or remove excess ice cream, if necessary. Wrap each sandwich individually in plastic wrap; freeze 30 minutes or until firm.
- Press pecan into ice cream around edges; rewrap in plastic. Freeze additional 30 minutes.
Ice cream sandwiches should be eaten within three days. After three days, cookies will absorb moisture and become soggy.
|Saturated Fat||6 g|
|Total Fat||19 g|
|Calories from Fat||63 %|
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