Pecan Pie Ice Cream

By Ben · cooked up in Sprig

Toasted pecans, dark brown sugar, and a swirl of buttery praline sauce turn a simple Ninja Creami base into something that tastes like the filling of a pecan pie — rich, caramel-deep, and slightly smoky from the toasted nuts. The texture after processing is impossibly creamy, almost like soft-serve, with little praline chunks that crunch against the cold. Make this the night before Thanksgiving and pull it out when everyone thinks dessert is already over.

Ingredients

• 1 cup heavy cream
• 3/4 cup whole milk
• 3 tablespoons dark brown sugar, packed
• 2 tablespoons light corn syrup
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground cinnamon
• 2 tablespoons cream cheese, softened

• 1/2 cup pecan halves, roughly chopped
• 2 tablespoons unsalted butter
• 3 tablespoons dark brown sugar, packed
• 2 tablespoons heavy cream
• 1 pinch flaky sea salt

Instructions

1. In a dry skillet over medium heat, toast the chopped pecans for 3 to 4 minutes, stirring frequently, until they are fragrant and slightly darkened. Remove from the pan and set aside.
2. In the same skillet, melt the butter over medium heat. Add the brown sugar and stir until it dissolves into the butter, about 1 minute.
3. Pour in the 2 tablespoons of heavy cream and stir constantly for another 1 to 2 minutes until the mixture thickens into a glossy praline sauce. Remove from heat, stir in the toasted pecans and a pinch of flaky salt, then let cool completely. Refrigerate until ready to use.

1. In a blender or using a hand mixer, blend together the cream cheese and dark brown sugar until completely smooth with no lumps. This step is critical — undissolved cream cheese will create a grainy texture.
2. Whisk in the heavy cream, whole milk, corn syrup, vanilla extract, sea salt, and cinnamon until the sugar is fully dissolved and the base is silky and uniform.
3. Pour the base into the Ninja Creami pint container, filling it no higher than the max fill line. Tap the container gently on the counter to release any air bubbles. Seal with the lid and freeze for a full 24 hours on a level surface.

1. Remove the pint from the freezer and let it sit on the counter for 5 minutes to temper slightly. Place it in the Ninja Creami outer bowl, lock it into the machine, and process on the Ice Cream setting.
2. Once the first cycle is complete, check the texture. If it is not yet smooth and creamy, run a second Re-spin cycle. The base should look dense and velvety before you add mix-ins.
3. Use a spoon to create a well down the center of the processed ice cream, reaching almost to the bottom. Spoon the chilled praline pecan mixture into the well, then process on the Mix-In setting. Serve immediately for soft-serve texture, or re-freeze for 1 hour for a firmer scoop.

Chef's tips

Nutrition (per serving, estimated)

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