Ninja Creami Butter Pecan Ice Cream is your ticket to homemade frozen bliss, offering a rich, customisable dessert that’s surprisingly simple to create. This recipe unlocks the magic of your Ninja Creami for a truly indulgent butter pecan experience right in your kitchen.
Key Ingredients for Ninja Creami Butter Pecan Ice Cream
- 1 ½ cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ cup unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ¾ cup chopped pecans, toasted (reserve half for topping)
- 2 tablespoons brown sugar (for toasting pecans)
How to Make Ninja Creami Butter Pecan Ice Cream
This Ninja Creami Butter Pecan Ice Cream recipe is a dream for anyone craving a truly spectacular frozen treat without the fuss. In under 60 words, you can whip up a dessert that’s irresistibly creamy and bursting with toasted nuttiness. The simple process ensures a satisfying outcome, while the homemade touch lets you control the quality and flavour. Get ready to enjoy this delightful dessert in roughly 10 minutes of active prep time, plus freezing.
Step-by-Step Instructions
- Toast the Pecans: In a small skillet over medium heat, combine the ¾ cup chopped pecans with the 2 tablespoons of brown sugar and a splash of water (about 1 teaspoon). Stir constantly until the sugar dissolves and coats the pecans, and they become fragrant and lightly toasted. This should take about 3-5 minutes. Be careful not to burn them. Immediately transfer the toasted pecans to a parchment-lined baking sheet to cool and prevent them from clumping together. Once cooled, chop them into smaller pieces if desired, and set aside half for garnish.
- Prepare the Cream Mixture: In a medium bowl, whisk together the heavy cream, whole milk, granulated sugar, melted butter, vanilla extract, and salt until the sugar is completely dissolved.
- Combine with Pecans: Gently stir in the toasted pecans (the half not reserved for garnish) into the cream mixture.
- Pour into Ninja Creami Pint: Carefully pour the mixture into your Ninja Creami pint container, ensuring you don’t overfill it beyond the maximum fill line.
- Freeze: Secure the lid on the Ninja Creami pint and place it in the freezer. Freeze for at least 24 hours, or until completely solid.
- Process the Ice Cream: Once the pint is frozen solid, remove it from the freezer. Remove the lid, and place the pint into the outer bowl of your Ninja Creami. Secure the lid with the blade attachment.
- First Spin: Place the outer bowl assembly into the Ninja Creami machine and select the “Ice Cream” function.
- Check Consistency and Re-spin (if needed): After the first spin, check the consistency of your ice cream. If it appears crumbly or powdery, add another tablespoon or two of milk (or cream) directly into the pint, replace the lid, and process again using the “Re-spin” function. You may need to do this once more.
- Add-ins (Optional): If you desire more texture or a stronger pecan flavour, you can add in a few more chopped toasted pecans at this stage. Place the pint back into the outer bowl, secure the lid with the add-in setting engaged, and run the “Mix-ins” function.
- Serve: Once you have achieved your desired creamy consistency, scoop the Ninja Creami Butter Pecan Ice Cream into bowls. Garnish generously with the reserved toasted pecans and enjoy immediately!
Why You’ll Love This Ninja Creami Butter Pecan Ice Cream
You’ll adore this Ninja Creami Butter Pecan Ice Cream for its incredibly rich, buttery flavour profile, reminiscent of your favourite diner treat but with a homemade touch. Unlike store-bought versions that can sometimes be icy, this recipe delivers a lusciously smooth and creamy texture every time, thanks to the magic of your Ninja Creami. The toasted pecans, enhanced with a hint of brown sugar, add delightful crunch and depth, making each spoonful a decadent experience that rivals any premium ice cream shop.
Whipping up this butter pecan ice cream at home is not only a joy but a smart way to save money while enjoying premium quality. You control the ingredients, ensuring no artificial additives and the perfect balance of sweetness and nuttiness. This is a game-changer compared to simply mixing ice cream with nuts; this recipe creates a truly integrated, perfectly textured dessert. Don’t wait – grab your Ninja Creami and whip up this irresistible treat for yourself today!
Storing and Reheating Tips
For the best results and optimal freshness, store any leftover Ninja Creami Butter Pecan Ice Cream directly in its Ninja Creami pint. Ensure the lid is securely fastened to prevent freezer burn and maintain its creamy texture. The ice cream will stay fresh and delicious in the freezer for up to 2 weeks.
When you’re ready to enjoy your frozen treat again, simply remove the pint from the freezer. If the ice cream has become very firm, let it sit at room temperature for about 5-10 minutes, or until it reaches a scoopable consistency. You can also run it through the “Re-spin” cycle on your Ninja Creami one more time if needed to restore its creamy texture. Avoid reheating with heat, as this will melt the ice cream. Freezing small portions in individual containers can also be a convenient way to enjoy single servings without having to re-spin the entire pint.
Final Thoughts
This Ninja Creami Butter Pecan Ice Cream recipe offers a truly delightful and achievable way to enjoy a classic flavour at home. With its simple steps and rich, satisfying results, it’s a must-try for any ice cream lover. Gather your ingredients, embrace the innovation of your Ninja Creami, and prepare for a truly fantastic frozen dessert experience!
Ninja Creami Butter Pecan Ice Cream
Ingredients
Equipment
Method
- In a small skillet over medium heat, combine the ¾ cup chopped pecans with the 2 tablespoons of brown sugar and a splash of water (about 1 teaspoon). Stir constantly until the sugar dissolves and coats the pecans, and they become fragrant and lightly toasted. This should take about 3-5 minutes. Be careful not to burn them. Immediately transfer the toasted pecans to a parchment-lined baking sheet to cool and prevent them from clumping together. Once cooled, chop them into smaller pieces if desired, and set aside half for garnish.3/4 cup chopped pecans, toasted, 2 tablespoons brown sugar, 1 teaspoon water
- In a medium bowl, whisk together the heavy cream, whole milk, granulated sugar, melted butter, vanilla extract, and salt until the sugar is completely dissolved.1 1/2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1/4 cup unsalted butter, melted and slightly cooled, 2 teaspoons vanilla extract, 1/2 teaspoon salt
- Gently stir in the toasted pecans (the half not reserved for garnish) into the cream mixture.3/4 cup chopped pecans, toasted
- Carefully pour the mixture into your Ninja Creami pint container, ensuring you don’t overfill it beyond the maximum fill line.
- Secure the lid on the Ninja Creami pint and place it in the freezer. Freeze for at least 24 hours, or until completely solid.
- Once the pint is frozen solid, remove it from the freezer. Remove the lid, and place the pint into the outer bowl of your Ninja Creami. Secure the lid with the blade attachment.
- Place the outer bowl assembly into the Ninja Creami machine and select the “Ice Cream” function.
- After the first spin, check the consistency of your ice cream. If it appears crumbly or powdery, add another tablespoon or two of milk (or cream) directly into the pint, replace the lid, and process again using the “Re-spin” function. You may need to do this once more.1-2 tablespoons milk or cream
- If you desire more texture or a stronger pecan flavour, you can add in a few more chopped toasted pecans at this stage. Place the pint back into the outer bowl, secure the lid with the add-in setting engaged, and run the “Mix-ins” function.3/4 cup chopped pecans, toasted
- Once you have achieved your desired creamy consistency, scoop the Ninja Creami Butter Pecan Ice Cream into bowls. Garnish generously with the reserved toasted pecans and enjoy immediately!3/4 cup chopped pecans, toasted