Ninja Creami maple pecan ice cream gives cozy fall vibes. This protein maple pecan ice cream is easy to make without protein powders or shakes, just simple ingredients.
Maple and pecan feel like such fall flavors to me. So in my continued attempt to embrace fall and cozy vibes (even though it's going to be 91 degrees today in LATE September), I'm making Ninja Creami ice creams with fall flavors.
This Ninja Creami maple pecan ice cream is so delicious and is making me be on alert for sweater weather and orange leaves. Even if we're not quite there yet.
It's also a protein maple pecan ice cream thanks to the ricotta that adds so much creaminess and protein to the ice cream. I hope you love this one as much as I do!
Ingredients
- Ricotta
- Milk
- Maple syrup
- Vanilla extract
- Pecans (can be halves, pieces, etc)
How to make Ninja Creami maple pecan ice cream
Add all ingredients except pecans to a blender and blend until smooth. Pour into your Ninja Creami container and freeze for at least 24 hours on a level surface.
Take pecans and toast in a small pan over medium-low heat for 1-2 minutes, stirring frequently. Do not let the pecans burn. Then chop into pieces.
Remove ice cream from freezer and process on the light ice cream setting. If needed, add a splash of milk and respin. Respin multiple times if needed. Create a hole in the center of your ice cream. Add half of the chopped pecans to ice cream.
Use the mix in feature to combine.
Top with the rest of the chopped pecans if desired and enjoy!
Recipe tips
- If you want, you can swap the ricotta for cottage cheese. You will want to choose a low-acid brand, otherwise your ice cream may have a more sour/tart taste.
- If you have leftovers, smooth out the top and return to the freezer.
- For extra maple flavor, drizzle a little extra maple syrup over the top.
Ninja Creami recipes
- Ninja Creami butterscotch ice cream
- Ninja Creami cinnamon ice cream
- Ninja Creami gingerbread latte ice cream
- Ninja Creami smores ice cream
Ninja Creami Maple Pecan Ice Cream
Equipment
Ingredients
- 1 cup ricotta
- ¾ cup milk
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
Mix-in/Topping
- ¼ cup roasted pecan pieces
Instructions
- Add all ingredients except pecans to a blender and blend until smooth. Pour into your Ninja Creami container and freeze for at least 24 hours on a level surface.
- Take pecans and toast over medium-low heat for 1-2 minutes, stirring frequently. Do not let the pecans burn. Then chop into pieces.
- Remove ice cream from freezer and process on the light ice cream setting. If needed, add a splash of milk and respin. Respin multiple times if needed.
- Create a hole in the center of your ice cream. Add HALF of the chopped pecans to ice cream. Use the mix-in setting to combine.
- Top with the rest of the pecan pieces if desired.
Notes
- If you want, you can swap the ricotta for cottage cheese. You will want to choose a low-acid brand, otherwise your ice cream may have a more sour/tart taste.
- If you have leftovers, smooth out the top and return to the freezer.
- For extra maple flavor, drizzle a little extra maple syrup over the top.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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