Easy Ice Cream Sandwiches

• 1 quart butter-pecan ice cream
• Twelve 6-inch snickerdoodle cookies or any cookies of your choosing
• 1 cup chopped pecans

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.
2. Lay six cookies top-side down.
3. 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.
4. Top with another cookie, and press together.
5. Roll the sides of the sandwich into the chopped pecans.
6. Place on a sheet tray, wrap in plastic wrap, and freeze the sandwiches for at least 1/2 hour before serving.

butter, pecans

Taken from www.epicurious.com/recipes/food/views/easy-ice-cream-sandwiches-384043 (may not work)