Yield
Makes 6 servings

Notes: This recipe is adapted from a creation by Leslie Revsin, a chef for Driscoll's berry growers in Watsonville, California from 1993 to 2000. The strawberry-sour cream ice cream must be frozen at least 3 hours to be firm enough to scoop.

How to Make It

Step 1

Scoop firm ice cream into bowls (1- to 1 1/2-cup size). Place in freezer.

Step 2

In a 2- to 3-quart pan over medium heat, stir pecans in butter until golden beneath skins, 3 to 5 minutes. Add brown sugar and stir until incorporated into butter, about 30 seconds. Remove from heat and gently stir in strawberries.

Step 3

Spoon berry mixture equally over ice cream in bowls. Serve with gingersnaps.

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