This Ninja Creami Butter Pecan Ice Cream came about after a reader asked me if I could make a butter pecan version for the Creami. After a little testing, I landed on this rich brown sugar ice cream made with simple ingredients and loaded with buttery candied pecans. The trick was letting those pecans cool completely before mixing them in; otherwise, they start melting the freshly spun ice cream.
The finished ice cream is smooth and creamy with plenty of caramelized pecan pieces throughout, and it works in both the Ninja Creami and Ninja Swirl.
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If you love Ninja Creami Recipes, try my Ninja Creami Lemon Ice Cream and Ninja Creami Hot Chocolate Ice Cream, too!
Recipe at a Glance
- Makes: 2-4 servings
- Freeze Time: 24 hours
- Flavor: Classic butter pecan with a brown sugar ice cream base and homemade candied pecans
- Texture: Smooth and creamy with crunchy pecan pieces
- Method: Freeze, spin, respin, then add the pecans using the MIX-IN setting
- Works With: Ninja Creami and Ninja Swirl
Jump to:
- Recipe at a Glance
- The Trick to the Best Butter Pecan Ice Cream
- Ingredients You'll Need
- How to Make Ninja Creami Butter Pecan Ice Cream
- Why I Toast the Pecans First
- Jeri's Top Tips
- Substitutions and Variations
- Serving Suggestions
- How to Store Ninja Creami Butter Pecan Ice Cream
- Can I Make This in a Ninja Swirl?
- FAQs
- The One I Use
- More Ninja Creami Ice Cream Recipes to Try
- Printable Recipe
- Comments
The Trick to the Best Butter Pecan Ice Cream
The pecans need to be completely cool before they go into the Creami. I learned this the hard way when I added a batch while they were still warm. They immediately started melting the ice cream around them, and I ended up with a soft, melty mess instead of a thick, scoopable pint.
Now I spread the candied pecans out and pop them into the fridge for 10-15 minutes before adding them. It's a small step, but it makes a big difference.
Ingredients You'll Need
- Whole Milk or 2% Fairlife Milk. I've made the base with both. Whole milk gives you a classic rich ice cream, while Fairlife works well if that's what you keep in the fridge.
- Heavy Whipping Cream. Gives the ice cream base its rich, creamy texture.
- Brown Sugar. I use it in both the ice cream base and the pecans for a deeper caramel flavor.
- Vanilla Extract. A little vanilla rounds out the brown sugar and pecan flavors.
- Pecans. Chop them into fairly small pieces so you get bits of pecan throughout the ice cream.
- Butter. I use this to toast the pecans before adding the brown sugar. Salted or unsalted butter will work.
A complete list of ingredients and amounts can be found in the printable recipe card below.
How to Make Ninja Creami Butter Pecan Ice Cream
Make the ice cream base. Add the milk, heavy cream, brown sugar, and vanilla to your Ninja Creami pint container. Whisk until the brown sugar is completely dissolved. I like using a milk frother because it makes this quick.
Freeze. Cover the pint and place it on a level surface in the freezer for 24 hours.
Toast pecans. Place a small skillet on the stove over medium-low heat and melt the butter. Add the chopped pecans and cook for 3-4 minutes, stirring frequently. Add the brown sugar and cook for another 1-2 minutes, stirring constantly, until the pecans are glossy and coated. Watch them closely; the sugar can go from caramelized to burnt surprisingly fast.
Cool. Spread the candied pecans onto a plate or parchment paper and refrigerate for 10-15 minutes, or until completely cool.
Spin. Remove the frozen pint from the freezer, place it in the outer bowl, secure the lid, and place it in the Ninja Creami machine. Process using the ICE CREAM setting.
Check the texture. If the ice cream looks dry or crumbly after the first spin, make a small well in the center, add 1 tablespoon of milk or cream, and run the RE-SPIN cycle.
Add the pecans. Make a hole down the center of the ice cream and add ¼ cup of the cooled candied pecans. Process using the MIX-IN setting.
Serve. Spoon into bowls, top with the remaining candied pecans, and serve immediately.
Why I Toast the Pecans First
Toasting the pecans in butter before adding the brown sugar brings out their nutty flavor and gives this ice cream that classic butter pecan taste instead of tasting like vanilla ice cream with nuts mixed in.
The pecans get buttery and caramelized, and I save some for the top so you get extra crunch in every serving.
Jeri's Top Tips
- Watch the sugar closely. Keep the skillet over medium-low heat and stir constantly once you add the brown sugar. It can burn quickly.
- Don't worry about a crumbly first spin. If the ice cream looks dry, add a splash of milk or cream (about 1 tablespoon) and RE-SPIN for the creamiest texture. Mine turns smooth and creamy after the second cycle.
- Don't overload the MIX-IN cycle. I mix ¼ cup of candied pecans into the pint and save the rest for topping. This gives you plenty of pecans without breaking them into tiny pieces.
Substitutions and Variations
- Walnuts: Swap the pecans for chopped walnuts and candy them the same way.
- Salted Butter: Use salted butter or sprinkle a little flaky sea salt over the candied pecans for a sweet-salty contrast.
- Extra Caramel Flavor: Drizzle caramel sauce over the finished ice cream.
- Extra Pecans: If you're firmly on Team More Pecans, pile the extras on top instead of overloading the MIX-IN cycle.
Serving Suggestions
I like to serve this Ninja Creami butter pecan ice cream with the reserved candied pecans scattered over the top. A little caramel sauce or flaky sea salt is delicious, too.
It's especially good with warm desserts like Smoked Pumpkin Pie, apple pie, Smoked Peach Cobbler, or Air Fryer Baked Apples. That cold brown sugar ice cream melting over a warm apple dessert is hard to beat.
How to Store Ninja Creami Butter Pecan Ice Cream
Store: Cover the Ninja Creami pint and store leftover ice cream in the freezer for up to 1-2 weeks for the best texture.
Serve again: When you're ready to serve it again, let the pint sit at room temperature for about 5 minutes, then RE-SPIN if needed. Keep in mind that another full spin may break the pecans into smaller pieces. If I'm making a pint I know I'll be refreezing, I prefer adding extra candied pecans to individual servings instead.
Can I Make This in a Ninja Swirl?
Yes. I make this recipe the same way in the Ninja Swirl, but you can choose SCOOP for traditional ice cream or SOFT SERVE for a softer texture.
Check the consistency after the first cycle before respinning. If it's already creamy, skip the RE-SPIN and add the cooled pecans using the MIX-IN setting.
FAQs
Yes. They're an easy shortcut. Chop them into small pieces before adding them using the MIX-IN setting.
Yes. I've made this recipe with both whole milk and 2% Fairlife milk, and both turn out smooth and creamy.
Yes. Make the pecans ahead of time, let them cool completely, and store them in an airtight container until you're ready to spin the ice cream.
Ninja Creami Machine
The One I Use
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More Ninja Creami Ice Cream Recipes to Try
Looking for another pint to put in the freezer? Try these next:
Printable Recipe
Ninja Creami Butter Pecan Ice Cream
Ingredients
Ice Cream Base
- 1 cup whole milk or 2% Fairlife milk
- ½ cup heavy whipping cream
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk or heavy cream, if needed for respinning
Candied Pecans
- ½ cup chopped pecans
- 1 tablespoon butter salted or unsalted
- 2 tablespoons brown sugar light or dark
Instructions
- Make the base. Add the milk, heavy whipping cream, brown sugar, and vanilla extract to a Ninja Creami pint container. Whisk until the brown sugar is completely dissolved. A milk frother works well for this.
- Freeze. Cover the pint and place it on a level surface in the freezer for 24 hours.
- Toast the pecans. When you're ready to make the ice cream, melt the butter in a small skillet or saucepan over medium-low heat. Add the chopped pecans and cook for 3-4 minutes, stirring frequently.
- Candy the pecans. Add the brown sugar and cook for another 1-2 minutes, stirring constantly, until the sugar melts and coats the pecans. Watch them closely, as the sugar can burn quickly.
- Cool. Spread the candied pecans onto a plate or parchment paper and refrigerate for 10-15 minutes, or until completely cool.
- Spin. Remove the frozen pint from the freezer and place it in the outer bowl. Secure the lid assembly and insert it into the Ninja Creami machine. Process using the ICE CREAM setting.
- Check the texture. If the ice cream looks dry or crumbly after the first spin, make a small well in the center and add a splash of milk or cream, about 1 tablespoon. Process again using the RE-SPIN setting.
- Add the pecans. Make a hole down the center of the ice cream and add ¼ cup of the cooled candied pecans. Process using the MIX-IN setting.
- Serve. Top with the remaining candied pecans and serve immediately.
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Notes
- Cool the pecans: Make sure the candied pecans are completely cool before adding them to the ice cream. Warm pecans will melt the freshly spun ice cream.
- Watch the heat: Keep the skillet over medium-low heat and stir constantly after adding the brown sugar. The sugar can burn quickly.
- First spin: A dry or crumbly texture after the first spin doesn't mean the recipe failed. Add about 1 tablespoon of milk or cream and RE-SPIN for a smoother, creamier texture.
- Ninja Swirl: Process using the ICE CREAM setting and choose SCOOP for traditional ice cream or SOFT SERVE for a softer texture. Check the consistency before using RE-SPIN, as you may not need it. Add the cooled pecans using the MIX-IN setting.
- Leftovers: Cover the pint and freeze leftovers for up to 1-2 weeks for the best texture. Let the pint sit at room temperature for about 5 minutes before serving again, and RE-SPIN if needed. Keep in mind that respinning may break the pecans into smaller pieces.
- Make ahead: The candied pecans can be prepared ahead of time. Cool completely and store them in an airtight container until you're ready to make the ice cream.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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