Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1697.85 Kcal (7109 kJ) | ||
| Calories from fat | 1346.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 149.61g | 230% | |
|---|---|---|---|
| Cholesterol | 243.76mg | 81% | |
| Sodium | 32.45mg | 1% | |
| Potassium | 1012.81mg | 22% | |
| Total Carbs | 95.23g | 32% | |
| Sugars | 75.47g | 302% | |
| Dietary Fiber | 14.63g | 59% | |
| Protein | 12.74g | 25% | |
| Vitamin C | 225mg | 375% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2.9mg | 16% | |
| Calcium | 189.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 271.03 Kcal (1135 kJ) | ||
| Calories from fat | 214.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.88g | 230% | |
|---|---|---|---|
| Cholesterol | 38.91mg | 81% | |
| Sodium | 5.18mg | 1% | |
| Potassium | 161.67mg | 22% | |
| Total Carbs | 15.2g | 32% | |
| Sugars | 12.05g | 302% | |
| Dietary Fiber | 2.33g | 59% | |
| Protein | 2.03g | 25% | |
| Vitamin C | 35.9mg | 375% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 0.5mg | 16% | |
| Calcium | 30.3mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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