Ninja Creami Butter Pecan Ice Cream

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Ninja Creami Butter Pecan Ice Cream

This Ninja Creami Butter Pecan Ice Cream combines a creamy brown sugar ice cream base with homemade candied pecans for the perfect mix of smooth, creamy ice cream and buttery crunch.

Prep Time10

Freeze Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 355kcal

Author: Jeri Walker

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.

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.

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