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
Scale
- 1 1/3 cup unsweetened almond milk
- 2 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 scoop protein powder*
- 2 Tbsp pecans
- 1/4 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.