Ninja Creami Butter Pecan Ice Cream

Two scoops of pecan ice cream with chopped pecans on top, served in an ornate glass cup, sitting on a burlap cloth with whole pecans and a gold spoon nearby.

Ninja Creami Butter Pecan Ice Cream

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!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Freezing 1

Total Time 1 20

Servings

Calories 309kcal

Author Wendy Polisi

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.

Nutrition