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Scoop of ice cream.

Maple Pecan Ice Cream (Ninja Creami)

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  • Author: Katie
  • 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

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

  1. In a blender, combine all ice cream ingredients except the protein powder.  Blend on high until the pecans are fully pulverized.
  2. 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.)
  3. Pour the ice cream into your Ninja Creami pint container and freeze for at least 24 hours.
  4. Remove the container from the freezer and level off the top (if needed).
  5. Place the pint in your Ninja Creami machine and blend on "Lite Ice Cream".
  6. 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.