0 from 3 votes
Ninja Creami Butter Pecan Ice Cream
It’s so easy to make this ice cream shop classic at home!
Prep Time
10 mins
Additional Time
1 d 20 mins
Servings: 4
Calories: 439 kcal
Course:
Dessert , Snacks
Cuisine:
American
Ingredients
Ice cream base
- 1 cup (237ml) whole milk
- ⅔ cup (158ml) heavy cream
- 1 tablespoon cream cheese you may need another tablespoon
- ½ cup (100g) brown sugar
Mix-ins
- ⅔ cup (85g) toasted chopped pecans
- 1 tablespoon butter
Instructions
- Toast pecans in a small skillet over medium-high heat for about 4 minutes. Add the butter and keep tossing for another minute. Remove from the heat, let cool, and then roughly chop the pecans.
- Combine the ice cream base ingredients in the Ninja Creami pint container using a whisk until well blended. Make sure the cream cheese is well mixed in.
- Cover and freeze on a level surface in the freezer for 24 hours.
- Remove the container from the freezer, take the lid off, and place it in the Ninja Creami machine, as stated in the manufacturer’s instructions
- Select the ice cream setting and let it process.
- When done, remove the bowl, form a hole in the middle of the ice cream, and add most of the buttered pecans (leave a few for garnish), making sure to also add the butter. Place back in the Ninja Creami machine, select the mix-ins function, and process.
- Remove the ice cream, garnish with the remaining pecan pieces, and serve.
Cup of Yum
Notes
- Don't skip forming the well in the processed ice cream base. This will ensure the ingredients mix evenly. Use a butter knife to make the well in the center.
- Make sure the ice cream is done perfectly before adding your mix-ins. After the mix-ins are in, you don't want to process the Ninja Creami ice cream any further as they may get mashed up by the machine's paddles.
- Please do let this freeze for a full 24 hours. The ice cream base must be fully frozen to process correctly.
- If you are impatient like me and don't enjoy waiting, then it's a good idea to prep and freeze more than one pint at a time.
- Is your ice cream not smooth enough? Then use the re-spin function before adding the mix-ins. And if it’s still not the right texture, simply add a splash of cream or milk and re-spin again.
- Storage - keep frozen in an airtight container for up to a month.
Nutrition Information
Calories
439kcal
(22%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
63mg
(21%)
Sodium
75mg
(3%)
Potassium
246mg
(7%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
828IU
(17%)
Vitamin C
0.4mg
(0%)
Calcium
141mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 439
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 63mg | 21% |
| Sodium | 75mg | 3% |
| Potassium | 246mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 828IU | 17% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 141mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.