Butter Pecan Ice Cream

This Ninja Creami Butter Pecan Ice Cream Recipe is thick, super creamy, and full of that signature buttery pecan flavor. It tastes even better than store-bought ice cream but secretly has 21 grams of protein for a better-for-you dessert! I love that it's so incredibly easy to make and it's one of those recipes I like to keep stocked in the freezer all summer long. This is such a good one, you'll never go back to store-bought again!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Chill Time 6

Total Time 6 15

Servings -6 Servings, 2 Ninja Pints

Calories 446kcal

Author Christine McMichael

Equipment

1 Large Skillet
2 Ninja Creami Pints
1 Ninja Creami

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!

Video

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!

Nutrition