For an easy summer treat, sandwich a scoop of softened praline or butter pecan ice cream and a spoonful of caramel sauce between two large chocolate chip cookies or chocolate wafers.
Put a dollop of caramel sauce on each cookie. It helps hold the cookies together, if they break and also keeps the ice cream and the cookie together.
Run a knife around the edge to smooth, then roll in chopped pecans, if desired.
Wrap in plastic wrap and freeze until ready to serve.
Pro Tip: Place a piece of bread in the bag with the cookies in the freezer. This will keep the cookies from getting stale.