This Ninja Creami Butter Pecan Ice Cream recipe is everything I want in a bowl of ice cream. Buttery, toasted pecans. Deep caramel notes from brown sugar. A velvety base that tastes as if it came straight from an old-school scoop shop. This Ninja Creami Ice Cream will make you question ever buying butter pecan again!
Butter pecan has always felt a little nostalgic to me.
When I was creating this recipe, I wanted a Ninja Creami butter pecan recipe that leaned hard into buttery richness and had all the flavors of a ‘real’ ice cream. No jello or cream cheese, just ingredients you’d find in “normal” ice cream.
After a few rounds of testing, this butter pecan ice cream Ninja Creami version hit that sweet spot. It may be the best butter pecan I’ve ever had.
If you are looking for more Ninja Creami Recipes, you’ll also love my Ninja Creami Vanilla Ice Cream, Ninja Creami Coffee Ice Cream, Ninja Creami Blueberry Ice Cream, and Ninja Creami Banana Ice Cream.
Let’s Talk Ingredients
Half-and-half gives that classic scoop-shop richness without feeling heavy. I tested this with heavy cream once, and it was almost too thick after spinning. Delicious, yes. But a little over the top.
Brown sugar is what gives this ninja creami butter pecan ice cream that deep, caramel note and brown butter vibes. I don’t love it with white sugar. I tested both, and brown sugar wins every time. Dark brown sugar will give you a slightly bolder molasses flavor, and I found I preferred light brown sugar.
For the pecans, I use halves and pieces because that’s usually what I have on hand. Raw pecan pieces are great if you have them.
Tips & Tricks
- Blend the base a full two minutes. Undissolved brown sugar is a common reason Ninja Creami Butter Pecan Ice Cream turns icy instead of creamy.
- Always toast the pecans in butter and cool them fully. If you want to toast them on the stove, use a small saucepan over medium-low heat.
- Create a deep well before adding mix-ins. Dropping all of the pecans on top leads to poor distribution during the Mix-Ins cycle.
- For the creamiest texture, stick with half-and-half. Lower-fat swaps can work, but expect to need an extra re-spin in your Ninja Creami butter pecan ice cream.
Step by Step Instructions
See the recipe card below for the full recipe.
Ninja Creami Butter Pecan Ice Cream
Equipment
- Ninja Creami
- Blender
Ingredients
Ice Cream Base
- 1 ½ cups half and half
- ⅓ cup brown sugar packed
- 1 tablespoon vanilla extract
- ⅛ teaspoon sea salt
Pecans
- 1 tablespoon unsalted butter
- ½ cup pecan halves and pieces
- ¼ teaspoon sea salt
Instructions
Ice Cream Base
- In a blender, combine the half-and-half, brown sugar, vanilla extract, and salt. Process for 2 minutes.
- Transfer to a Ninja Creami pint container and freeze for 24 hours.
Pecans
- Preheat the oven to 350°F. Melt the butter in the microwave in a large glass bowl.
- Toss with the pecans and sprinkle with salt.
- Spread evenly on a baking sheet. Toast for 10 minutes, stirring halfway through.
- Remove from the oven and cool completely. Chop the pecans.
Churning
- After the base is fully frozen, remove the lid and place it in the outer bowl of your Creami. Install the paddle to the lid of the outer bowl. Lock the lid and place it on the Ninja Creami Machine.
- Select Ice Cream and process.
- When the first process is complete, make a well in the center of the ice cream. Add the pecans. Process again on the Mix Ins cycle.
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