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overhead shot of butter pecan ninja creami high protein

High Protein Butter Pecan Ninja Creami (Clean Ingredients)

5 from 1 vote
A massive, thick, and creamy butter pecan ice cream made entirely from a high-protein base of milk and cottage cheese. No heavy cream required, delivering incredible macros and authentic taste.
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Prep Time 10 minutes
Freezing Time 1 day
Total Time 10 minutes
Servings: 1 pint
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 1 cup milk
  • 1 cup cottage cheese
  • 1 tablespoon butter powder
  • 2 tablespoons sweetener allulose, monk fruit, or standard granulated
  • 1 dash salt
  • 1 tablespoon vanilla extract
Mix-Ins
  • 2 tablespoons pecans chopped and toasted

Equipment

Ninja Creami
Ninja Creami
Beast Blender
Beast Blender
Kitchen Scale
Digital Kitchen Scale

Method
 

  1. Place a small skillet over medium-low heat. Add the chopped pecans and toast them for 3 to 4 minutes, tossing continuously until fragrant. Remove from heat and let cool.
  2. Add the milk, cottage cheese, butter powder, sweetener, and salt to a high-speed blender. Blend on high until perfectly smooth and absolutely no curds remain.
  3. Pour the blended mixture into your Ninja Creami pint, ensuring it does not pass the max fill line. Secure the lid and freeze on a flat, completely level surface for exactly 24 hours.
  4. Remove the pint from the freezer and take off the lid. Lock the pint into the outer bowl assembly and run the machine on the Light Ice Cream cycle.
  5. The mixture will likely look crumbly or powdery. Add 1 tablespoon of milk directly to the center of the pint and run the Re-spin cycle to bind the ice crystals into a smooth, creamy texture.
  6. Using a spoon, dig a well down the center of the ice cream reaching the bottom. Add the cooled, toasted pecans into the hole, and run the Mix-in cycle to evenly distribute the nuts.

Nutrition

Calories: 390kcalCarbohydrates: 25gProtein: 36gFat: 15g

Notes

High Protein Butter Pecan Ninja Creami Tips

TEXTURE TIP: The pint may look crumbly after the first spin. Add 1 tablespoon of milk and run the Re-spin cycle for a smoother texture.
COTTAGE CHEESE TIP: Blend the base until completely smooth before freezing. Any curds left in the base can affect the final texture.
BUTTER FLAVOR TIP: Butter powder gives the base a buttery flavor without using melted butter. I do not recommend adding melted butter to the base because it can freeze unevenly.
PECAN TIP: Toast the pecans before adding them with the Mix-In cycle. This gives better flavor and crunch.
STORAGE TIP: Leftovers will freeze solid again. Let the pint sit for 5 to 10 minutes, then Re-spin before eating.
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