Pecan Pie Ice Cream
A rich pecan ice cream with roasted-nut depth, rounded maple sweetness, gentle cinnamon warmth, buttery shortbread pieces and caramel ribbons.
- Prep
- 10 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€€
Prepare the base
Add the pecan paste, maple syrup, ground cinnamon, vanilla extract, whole milk, heavy cream and fine salt to a blender.
Blend until the base is completely smooth and fully emulsified.
Freeze and spin
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
Close with the storage lid and freeze flat for 24 hours.
Once fully frozen, run the ICE CREAM program.
If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture.
Add the mix-ins
Break the shortbread biscuits into pieces about 5 mm wide.
Make a well in the centre of the processed ice cream, add the shortbread pieces and run the MIX-IN program.
Drizzle over the caramel sauce and fold through two or three times by hand, leaving visible ribbons. Serve immediately.
Serve
Serve immediately, while the ice cream is still nice and creamy.
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Stir the pecan paste thoroughly before measuring if its natural oil has separated.
- Use 100% roasted pecan paste, not a sweetened pecan spread.
- Choose pure maple syrup with a pronounced flavor, as its maple notes become softer after freezing.
- Keep the shortbread airtight until needed and add the caramel only after the MIX-IN program so the biscuit pieces and caramel ribbons remain distinct.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 241 | 1,159 |
| Protein (g) | 3.7 | 17.8 |
| Carbs (g) | 16 | 77 |
| Fat (g) | 17.8 | 85.6 |