Ninja Creami Butter Pecan Ice Cream
Welcome back to my “Scoopable” series, where I’m recreating my favorite ice cream flavors with a healthy, high-protein twist! So far, my Margarita Ice Cream and Salted Caramel Ice Cream have been huge hits, and I’m so glad that you guys are loving them as much as I do.
I’m really excited to keep the series going, and today I’m recreating one of my all-time favorite classic ice cream flavors. Butter pecan has been a go-to ever since I was little, and honestly, this homemade version might be even more delicious than the store-bought ones I’ve had!
It’s thick, ultra creamy, buttery, and full of sweet maple-glazed pecans. And it’s high in protein thanks to the cottage cheese base! Plus, you control the mix-ins. Every bite is full of that classic butter pecan ice cream flavor and texture and I’m so obsessed!
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Why You’ll Love This Recipe
- Healthy, High-Protein – Made with simple ingredients and cottage cheese, this butter pecan ice cream recipe is refined sugar-free and provides 21 grams of protein along with all the flavor you remember.
- Creamy – The use of cottage cheese creates a thick, smooth consistency that’s SO creamy! If I didn’t tell you, you would never know it’s there.
- Minimal Ingredients – This recipe comes together with six simple ingredients, most of which you probably have on hand!
- Prep Ahead-Friendly – Ninja Creami recipes need to be prepped ahead of time. So, I always prep several pints at once, storing them in the freezer for whenever a craving hits.
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Ingredients
- Unsalted Butter – This helps toast the pecans and gives the ice cream its signature buttery taste.
- Pecans – A staple in butter pecan ice cream, these add nutty flavor and a satisfying crunch.
- Maple Syrup – This sweetens the pecans and the ice cream and gives the mixture a caramel-like taste.
- Cottage Cheese – This is my secret to creating thick, creamy ice cream that’s high in protein. I recommend full-fat cottage cheese for the best results. Either small or large curd will work.
- Vanilla – Enhances the rest of the ingredients.
- Milk – This helps blend the ingredients. Again, whole milk will create the creamiest texture and best flavor, but any milk will work.
How to Make Ninja Creami Butter Pecan Ice Cream
This recipe is super easy and makes a lot, so you can prep it once and enjoy dessert for days! You’ll need a large skillet, parchment paper, a plate, a blender, Ninja Creami pints, and a Ninja Creami. Here’s how to make Butter Pecan Ice Cream:
- Make buttered pecans – Combine the butter and pecans in a large skillet over medium heat, toasting just until fragrant. Make sure to stir frequently to prevent burning! Add maple syrup, and continue to cook until the pecans are lightly caramelized.
- Cool the pecans – Reserve part of the buttered pecans, and transfer the rest to a parchment paper-lined plate. Cool the pecans on the counter, and then transfer them to the freezer.
- Combine the ingredients – Blend the cottage cheese, maple syrup, vanilla, and reserved butter pecans in a blender, pulsing until smooth.
- Freeze – Divide the mixture between two pint containers, and freeze for at least 6 hours. I recommend freezing overnight for the best consistency!
- Blend – Place one container in the machine, and blend with the “ice cream” setting.
- Re-spin – Add the milk, and blend again using the “re-spin” setting.
- Add mix-ins – Make a well in the center of the ice cream, and add half of the chilled pecans. Press the “mix-in” button, and re-spin for an even creamier consistency.
- Serve – Repeat with the second pint, and enjoy!
Blender Option (No Creami Needed!)
Don’t have a Creami? You can still make this recipe!
- Make the buttered pecans – Toast the pecans in butter, and toss them with maple syrup. Reserve about 1/4 cup of pecans. Then, cool and freeze the rest.
- Combine the ingredients – Blend the reserved buttered pecans and remaining ingredients in a blender.
- Freeze – Pour the mixture into an ice cube tray, and freeze for at least 6 hours.
- Blend again – Transfer the frozen ice cream cubes to a blender, and blend with the milk. Fold the frozen pecans into the mixture, or pulse the blender or food processor just a few times to distribute them. Enjoy!
Tips
- Be careful not to overcook the pecans! They can develop a burnt taste quickly, even if they don’t look burnt yet. Pull them off the stove as soon as they’re lightly golden and fragrant.
- Don’t skip freezing the pecans. This prevents them from becoming mushy and creates a harder texture, so they don’t just blend into the ice cream mixture.
- Blend the cottage cheese base super well. Make sure to remove any curds from the cottage cheese, so you have a smooth ice cream base.
- Freeze the Ninja Creami pints completely flat. A level surface helps them spin evenly.
- Don’t skip the respin step! It makes a huge difference in creating the ultra-creamy, scoopable texture we want.
- Freeze before serving. Transfer your Creami pints back to the freezer, and re-freeze them for 20 minutes before serving if the ice cream became a bit melty after adding in the pecans.
RELATED: Pistachio Cottage Cheese Ice Cream
Variations
Add Chocolate. Mix dark chocolate chips into the ice cream, or add a drizzle of melted chocolate on top before serving.
Salted Caramel. Swirl caramel sauce into the mixture, and add flaky sea salt on top before serving.
Use Different Nuts. Swap the pecans with walnuts, almonds, or use candied pecans for a different taste.
Add Protein Powder. Include a scoop of vanilla protein powder to make your butter pecan ice cream even more filling. Just keep in mind that you’ll likely need to add extra milk to blend everything evenly.
Include Cookie Pieces. Fold in crushed graham crackers, vanilla wafers, or even protein cookie pieces for extra texture and deliciousness.
Topping Ideas
I typically serve my butter pecan ice cream in a bowl topped with any extra buttered pecans. However, it’s also great with a sprinkle of flaky sea salt, caramel sauce, coconut flakes, chocolate shavings, or whipped cream.
For an ice cream shop-inspired treat, try serving it in a cone. Or, scoop it over Cottage Cheese Protein Brownies, between two Cottage Cheese Chocolate Chunk Cookies, or use it as a topping with cobblers.
How to Store
Store pints in the freezer for 1-2 weeks. Then, you can quickly blend them when you’re ready to serve! This is why I especially love dividing the recipe into 2 pint containers instead of making it all in 1.
If you have leftover blended ice cream, store it in an airtight container in the freezer for up to 1 week. Use the “Re-Spin” function and add a splash of milk to blend the ice cream again if it looks a little crumbly.
Healthy Ice Cream Recipes
- Healthy Strawberry Cottage Cheese Ice Cream
- Healthy Pumpkin Ice Cream
- Homemade Mint Chocolate Chip Ice Cream
- Cottage Cheese Ice Cream
- Vegan Salted Caramel & Chamomile Ice Cream
- Lemon Ice Cream
More Ways to Use Cottage Cheese
- Cottage Cheese Pancakes
- Cottage Cheese Muffins
- Cottage Cheese Cinnamon Rolls
- Cottage Cheese Pumpkin Cheesecake
- Cottage Cheese Protein Brownies
- Cottage Cheese Chocolate Chunk Cookies
Looking for more? Find 35+ cottage cheese recipes!
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Butter Pecan Ice Cream
Video
Equipment
- 1 Large Skillet
Ingredients
Buttered Pecans
- 1 1/2 Tablespoons unsalted butter
- 1 cup pecans (roughly chopped)
- 1 1/2 Tablespoons maple syrup
The Base
- 3 cups cottage cheese
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 1/2 Tablespoons milk of choice (for after chilling the ice cream)
Instructions
- In a large skillet over medium heat, add the butter and pecans. Mix together and toast for 2 minutes, stirring often to prevent burning. Add the maple syrup and cook for 2 more minutes, stirring often. Turn off the heat.
- Set aside 1/4 cup of the buttered pecans for the ice cream base later. Transfer the remaining buttered pecans to a parchment-lined plate/pan, let cool on the counter, then set in the freezer until needed in step 8.
- Combine the cottage cheese, maple syrup, vanilla extract and reserved 1/4 cup of buttered pecans in a blender and blend until smooth (or use an immersion blender right in the pint container).
- Divide between two Ninja Creami pint jars and add the lids.
- Freeze for at least 6 hours or overnight.
- When ready, place one pint jar in the machine and blend with the “ice cream” setting on full.
- The ice cream will likely be quite powdery. Add the milk, and place the jar back in the machine and “respin”.
- Make a well in the middle of the ice cream using a spoon, then add half of the chilled buttered pecans.
- Press the “mix-in” button.
- Respin for an even creamier texture!
- Repeat steps 7-10 with the second pint jar.
- Refreeze for 20 minutes if the ice cream became a bit melty after adding in the pecans.
- Scoop ice cream into bowls and add remaining buttered pecans as a topping. Enjoy!
Notes
- Be very careful to follow the exact cook times on the pecans because they easily can secretly develop a burnt taste without it looking or smelling burnt!
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