Pecan Ice Cream Roll



  • 1/2 gallon vanilla ice cream, softened
  • 1/2 chopped pecans
  • 6 chocolate cookies, crushed
  • caramel or hot fudge topping
  • whipped cream
  • 6 maraschino cherries, chopped


Divide ice cream into 6 equal amounts and spread into 8″x8″ square on plastic wrap. Sprinkle 2 tablespoons cookie crumbs down center of ice cream. Roll up ice cream to form log shape. Freeze 1/2 hour. Pull back from plastic wrap and sprinkle each log with pecan pieces. Rewrap in plastic and freeze two hours or overnight. Remove plastic wrap and place on serving dish. Drizzle with topping. Garnish with whipped cream and cherries. Option: one large roll can be made in lieu of 6 small rolls.

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