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.
Scoop firm ice cream into bowls (1- to 1 1/2-cup size). Place in freezer.
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.
Spoon berry mixture equally over ice cream in bowls. Serve with gingersnaps.