Let’s talk about Butter Pecan, a creamy, nutty flavor with a story behind it. Did you know it became a beloved dessert in Black American communities during the Jim Crow era? Vanilla ice cream wasn’t always accessible, so Butter Pecan became the go-to. Today, it’s more than just ice cream—it’s nostalgia in a bowl.
We’re taking that classic sweetness up a notch with Butter Pecan Gelato—a rich, Italian-inspired treat made easy with the Ninja Creami. Think creamy gelato with buttery pecans in every bite. Ready to make it? Let’s get started!
Quick Recipe Snapshot
Here’s the lowdown:
- Time Commitment:
- Prep: 20 minutes
- Freeze: 24 hours
- Total: About a day (worth it).
- Yield: 4 servings (1 pint).
- Want more? Double it!
- Skill Level: Moderate. You’ll need to temper eggs and use the Ninja Creami.
- Equipment:
- Ninja Creami machine
- Pint container
- Saucepan
- Whisk
What You’ll Need
For the Base
- 1 cup heavy cream
- ⅓ cup + 2 tablespoons whole milk
- 5 tablespoons sugar
- 4 large egg yolks
- 1 tablespoon light corn syrup (optional for a smoother texture)
- 1 teaspoon butter flavor extract
Mix-Ins
- ⅓ cup toasted pecans
Substitutions? No problem:
- No corn syrup? Use honey or skip it.
- No butter extract? Melted butter works!
How to Make It
Step 1: Cook the Custard
Start by preparing the gelato base. In a small saucepan, combine the heavy cream, whole milk, sugar, and light corn syrup. Heat the mixture over medium heat, stirring constantly with a whisk to prevent it from sticking or scorching. Keep an eye on it—it should be warm and slightly frothy, but don’t let it boil! Meanwhile, crack the egg yolks into a separate bowl and whisk them until smooth.Next comes the trickiest part: tempering the eggs. Slowly pour a small amount of the warm milk mixture into the beaten yolks while whisking continuously. This step is crucial to avoid scrambling the eggs. Once tempered, pour the yolk mixture back into the saucepan. Cook it over low heat, stirring gently, until it thickens enough to coat the back of a spoon. If you have a thermometer, aim for 165°F. Stir in the butter flavor extract, then let the custard cool completely at room temperature before transferring it to the fridge to chill.
Step 2: Freeze & Spin
Once the custard has chilled, pour it into the Ninja Creami pint container. Seal it tightly with the lid and place it on a flat, even surface in your freezer for at least 24 hours. Patience is key here! After freezing, take the pint out and lock it into your Ninja Creami machine. Use the “Gelato” setting to process the mixture until it’s creamy and smooth. Don’t worry if the gelato seems crumbly after processing—simply add a tablespoon of whole milk and select the “Re-spin” function. This will bring it back to that luscious, gelato-like texture.
Step 3: Add the Pecans
Before adding the pecans, toast them to bring out their nutty flavor. Place the pecan pieces in a dry skillet and heat them over medium-low for about three minutes. Stir frequently to ensure they toast evenly and don’t burn. Once toasted, let them cool completely. To mix them into the gelato, create a well in the center of the processed base using a spoon or spatula. Add the cooled pecans to the well, then use the “Mix-In” function on your Ninja Creami to thoroughly incorporate them. Once mixed, your butter pecan gelato is ready to serve. Whether you enjoy it immediately or stash it back in the freezer for a firmer texture, it’s guaranteed to be a hit! This flow maintains clarity while creating a more narrative feel that’s easy to follow. It’s approachable without being too technical!
Tweaks & Tips
Want to Switch It Up?
- Add cinnamon or nutmeg for a cozy vibe.
- Swap pecans for walnuts or hazelnuts in the winter.
Lighten It Up
- Use half-and-half instead of heavy cream.
Make It Fancy
- Drizzle caramel on top. Sprinkle with sea salt. Insta-worthy.
Serving & Storing
- Serve in bowls or cones. Got shortbread cookies? Even better.
- Store leftovers in the pint container. Freeze for up to 2 weeks.
- Frozen solid? Re-spin it before serving.
The best part about this recipe? It’s not just dessert. It’s tradition, comfort, and a little scoop of history in every bite. Trust me, once you taste it, you’ll never look at butter pecan the same way again!
PrintNinja Creami Butter Pecan Gelato Recipe
Indulge in the creamy decadence of Butter Pecan Gelato, a rich and buttery frozen treat with toasted pecan pieces for a delightful crunch. Made effortlessly with the Ninja Creami, this recipe combines classic flavors with a velvety gelato texture that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: Total Time: ~24 hours 25 minutes (Freezing Time: 24 hours)
- Yield: 1 pint (4 servings) 1x
- Category: Dessert
- Cuisine: Italian-American
Ingredients
Ice Cream Base:
- 8 fl oz heavy cream (1 cup)
- 3 fl oz whole milk (⅓ cup + 2 tbsp)
- 1 tbsp light corn syrup (optional)
- 5 tbsp granulated sugar
- 4 large egg yolks
- 1 tsp butter flavor extract
Mix-ins:
- ⅓ cup pecan pieces (toasted)
Optional:
- 1–2 tbsp whole milk (for re-spinning, if needed)
Instructions
Step 1: Prepare the Ice Cream Base
- In a saucepan, combine heavy cream, whole milk, corn syrup, and sugar. Heat over medium heat, whisking constantly until frothy. Avoid boiling.
- In a bowl, whisk egg yolks. Slowly temper the eggs by adding small amounts of the hot milk mixture while whisking continuously. Gradually incorporate all the milk mixture.
- Return the mixture to the saucepan and cook on low heat until it thickens slightly or reaches 165°F (about 5 minutes). It should coat the back of a spoon. Remove from heat and stir in butter flavor extract.
- Cool completely at room temperature, then refrigerate until chilled.
Step 2: Freeze and Process
- Pour the chilled base into a Ninja Creami pint container and freeze for at least 24 hours on a flat surface.
- After freezing, process in the Ninja Creami using the “Gelato” function.
Step 3: Add Mix-ins
- Toast pecan pieces in a dry skillet over medium heat until fragrant (about 3 minutes). Let cool completely.
- Create a well in the gelato, add pecans, and process using the “Mix-In” function.
Notes
Serving Suggestions:
- Serve in chilled bowls or waffle cones for an authentic touch.
- Garnish with extra toasted pecans or drizzle caramel sauce for added indulgence.
Tips & Tricks:
- Use a thermometer to ensure the custard reaches exactly 165°F to avoid curdling.
- If gelato is crumbly after processing, add 1–2 tbsp of milk and re-spin for a smoother texture.
Storage & Reheating:
- Store leftovers in an airtight Ninja Creami pint container for up to two weeks in the freezer.
- Re-spin before serving to restore creaminess if frozen solid.