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Butter Pecan Cottage Cheese Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 42 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 6 hours 20 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Blending
  • Cuisine: American
  • Diet: Gluten Free

Description

This homemade Butter Pecan Ice Cream recipe delivers a rich, creamy treat bursting with toasted buttered pecans and natural maple sweetness. Utilizing cottage cheese and maple syrup as key ingredients, this ice cream is blended and frozen to perfection using a Ninja Creami for a smooth, decadent dessert with a delightful nutty crunch.

Ingredients

For the Buttered Pecans

  • 1 1/2 Tablespoons unsalted butter
  • 1 cup pecans, roughly chopped
  • 1 1/2 Tablespoons maple syrup

For the Ice Cream Base

  • 3 cups cottage cheese
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla bean paste
  • 1 1/2 Tablespoons milk of choice (for after chilling the ice cream)

Instructions

  1. Toast Pecans: In a large skillet over medium heat, melt the butter and add the roughly chopped pecans. Stir frequently and toast for 2 minutes to bring out the nutty flavor without burning them.
  2. Caramelize with Maple Syrup: Add 1 1/2 tablespoons maple syrup to the buttered pecans and cook for an additional 2 minutes, stirring often to coat the pecans evenly and create a sticky glaze. Turn off the heat.
  3. Cool Some Pecans: Set aside 1/4 cup of the buttered pecans to be used later in the ice cream base.
  4. Freeze Remaining Pecans: Transfer the remaining toasted pecans onto a parchment-lined plate or pan and let them cool at room temperature. Once cooled, place them in the freezer until needed.
  5. Blend Ice Cream Base: In a blender, combine the cottage cheese, 1/4 cup maple syrup, vanilla bean paste, and the reserved 1/4 cup buttered pecans. Blend until smooth and creamy, ensuring no large chunks remain.
  6. Divide into Jars: Pour the blended ice cream base evenly into two Ninja Creami pint jars and secure the lids properly.
  7. Freeze: Freeze the jars for at least 6 hours or overnight to fully solidify the ice cream base.
  8. Blend the Ice Cream: When ready to serve, place one pint jar into the Ninja Creami machine and select the “ice cream” setting to blend it into a creamy texture.
  9. Respin with Milk: The ice cream may appear powdery initially. Add the milk of choice to the jar and use the “respin” function on the machine to achieve a smoother, creamier consistency.
  10. Add Buttered Pecans: Using a spoon, create a well in the center of the ice cream and add half of the chilled buttered pecans reserved in the freezer.
  11. Mix Pecans In: Press the “mix-in” button on the Ninja Creami to evenly distribute the pecans throughout the ice cream.
  12. Respin Again: For an extra creamy texture, use the respin function once more after mixing in the pecans.
  13. Repeat with Second Jar: Remove the second pint jar from the freezer and repeat the blending, respinning, and mix-in steps as done with the first jar.
  14. Refreeze if Needed: If the ice cream softened after adding pecans, refreeze for about 20 minutes to firm up the texture.
  15. Serve: Scoop the ice cream into bowls and garnish with the remaining buttered pecans for a crunchy topping. Enjoy this delicious homemade Butter Pecan Ice Cream!

Notes

  • Using a Ninja Creami or similar ice cream machine is essential for the ideal creamy texture.
  • Freezing the pecans after cooking helps maintain their crunch when added to the ice cream.
  • If you prefer a sweeter ice cream, increase the maple syrup in the base by 1-2 tablespoons.
  • This recipe is gluten-free and can be adapted to vegan by substituting dairy ingredients with plant-based alternatives.
  • Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.

Find it online: https://dishmelt.com/butter-pecan-cottage-cheese-ice-cream-recipe/