Ingredients
1 cup butter, softened2-3/4 cups all-purpose flour1 cup vanilla ice cream, melted3/4 cup finely chopped pecans3/4 cup miniature semisweet chocolate chips1/4 cup sugar1/4 cup firmly packed brown sugar2 teaspoons ground cinnamon1 large egg1 tablespoon water
Preparation
Beat butter and flour until blended. Beat in ice cream. Divide dough into four portions; shape each into a disk. Wrap and refrigerate 1 hour.
Preheat oven to 350°. Mix pecans and chocolate chips. In another bowl, mix sugars and cinnamon. Roll each portion of dough into a 10-in. circle; sprinkle each with 2 tablespoons of the sugar mixture and about 1/3 cup of the pecan mixture. Gently press pecan mixture into the dough. Cut each circle into 8 wedges; roll up from wide ends. Place 1 in. apart on parchment-lined baking sheets, point side down. Whisk together egg and water; brush over pastries.
Bake until golden brown, 18-22 minutes. Remove from pans to wire racks to cool.
