This maple pecan ice cream is thick and creamy with a sweet maple and pecan flavor. It's made in the Ninja Creami and is paleo, dairy free and high in protein.
Maple pecan sounded like a lovely ice cream flavor that I needed to try. And after testing it in my Ninja Creami I can in fact conclude that yes, this flavor is amazing!
My recipe for maple pecan ice cream has a thick, creamy texture and sweet maple and pecan flavor. It's made with almond milk, protein powder and pecans and sweetened with maple syrup. Since this recipe is higher in protein and lower calorie, it's best made in a Ninja Creami. This gives it a smooth, thick texture while keeping the fat content lower.
This maple pecan Creami is paleo friendly, high in protein and lower calorie. It's definitely a winner, especially when it comes to dairy free ice cream!
Why You'll Love this Maple Pecan Ice Cream
- paleo friendly - this ice cream recipe uses simple, wholesome ingredients you can feel good about
- dairy free and egg free - made with cow's milk and without eggs
- protein packed - contains protein powder, which adds to the flavor and texture of this maple pecan ice cream
- made in the Ninja Creami - an easy, no-churn ice cream recipe
Ingredients
The full recipe for this maple pecan Ninja Creami can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- almond milk - I used an unsweetened vanilla almond milk, but you can swap it for any milk of choice.
- maple syrup - to sweeten the ice cream. Honey or a sugar free sweetener will work too, but the ice cream won't have a maple flavor without maple syrup.
- vanilla extract - optional, but added for more flavor.
- protein powder - I used a beef protein isolate, which is similar to whey protein powder, but dairy free. Most animal based protein powders or collagen peptides should work.
- pecans - since this is maple pecan ice cream. I used raw pecans.
- cinnamon - optional for added flavor.
- salt - enhances the flavors of the ice cream.
How to Make Maple Pecan Ice Cream in the Ninja Creami
This ice cream is made in a blender, frozen and then blended in the Ninja Creami. Here are the steps:
- In a blender, combine all ice cream ingredients except the protein powder. Blend on high until the pecans are fully pulverized.
- Add in the protein powder and blend for a few seconds. For best results, don't over-blend the mixture. (I like to add the protein powder last so that it doesn't get blended as much and create a lot of air in the liquid. If over-blended, then the liquid will overfill your Creami pint.)
- Pour the ice cream into your Ninja Creami pint container and freeze for at least 24 hours.
- Remove the container from the freezer and level off the top (if needed).
- Place the pint in your Ninja Creami machine and blend on "Lite Ice Cream".
- Blend again using the "Re-Spin" button.
Tips and Tricks
- Fully freeze: You want your pint to be fully frozen for the best texture.
- Level pint: Before blending, scrape off the top of your pint of ice cream so that the surface is level. If the surface of your ice cream isn't level to start, then it may break your blade.
- Re-spins: If your ice cream isn’t smooth and creamy, you can re-spin (multiple times) until you get your desired consistency.
Storage
Store leftovers in the Creami pint, with the lid on top. Be sure to level off the ice cream before freezing so that you can re-spin it for next time.
If your leftovers are icy after a re-spin, then add a dash of almond or coconut milk and re-spin.
FAQ
I recommend using an animal based protein powder (like beef protein isolate or whey) or collagen peptides.
Yes, this recipe is paleo, so long as you use a paleo friendly protein powder. I used a beef protein isolate, which is dairy free and refined sugar free.
More Ninja Creami Recipes
Looking for other recipes like this? Try these:
Maple Pecan Ice Cream (Ninja Creami)
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 pint 1x
Description
This maple pecan ice cream recipe is made in the Ninja Creami. It has a thick, smooth and creamy texture that's flavored with maple syrup, pecans and cinnamon.
Ingredients
- 1 ⅓ cup unsweetened almond milk
- 2 Tbsp maple syrup
- ½ tsp vanilla extract
- 1 scoop protein powder*
- 2 Tbsp pecans
- ¼ tsp cinnamon
- pinch of salt
Instructions
- In a blender, combine all ice cream ingredients except the protein powder. Blend on high until the pecans are fully pulverized.
- Add in the protein powder and blend for a few seconds. For best results, don't over-blend the mixture. (I like to add the protein powder last so that it doesn't get blended as much and create a lot of air in the liquid. If over-blended, then the liquid will overfill your Creami pint.)
- Pour the ice cream into your Ninja Creami pint container and freeze for at least 24 hours.
- Remove the container from the freezer and level off the top (if needed).
- Place the pint in your Ninja Creami machine and blend on "Lite Ice Cream".
- Blend again using the "Re-Spin" button.
Notes
*I used Equip's Cinnamon Roll beef protein isolate, which is paleo friendly and dairy free. A whey protein or collagen peptides will work as a replacement.
Katie
Hope you all love this protein maple pecan ice cream as much as we do!