Maple Brown Butter Pecan Ninja Creami Cottage Cheese Ice Cream (Edit recipe)

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Maple brown butter pecan cottage cheese ice cream is a rich, creamy high-protein low-carb ice cream made with cottage cheese, toasted pecans, and real brown butter for a praline-style flavor. This is the cottage cheese ice cream I reach for when I want an indulgent dessert scoop after dinner, not a protein snack, but a real ice cream. The protein comes from cottage cheese, not protein powder. It is high-protein, gluten-free, sugar-free, keto-friendly, and diabetic-friendly.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

5 minutes

INGREDIENTS

10

Serves: 2

Ingredients

Brown butter pecan mix-in:

.5 Tbsp Butter, Unsalted - Kerrygold
0.333 cup Pecans

Base:

1 cup Cottage Cheese
.333 cup Heavy Whipping Cream
3 Tbsp Allulose
.5 tsp Pure Madagascar Vanilla Extract - Vanilla Bean Kings
1 tsp Pure Maple Extract - Vanilla Bean Kings
.25 tsp Maldon Sea Salt Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Melt the butter in a small skillet over medium heat. Swirl until golden amber and it smells nutty, 2-3 minutes.
Add the pecans. Toss and cook 1-2 minutes more.
Transfer the pecans and all the brown butter to a plate. Cool to room temperature.
Add the cottage cheese to a blender. Blend alone until completely smooth, 1-2 minutes.
Add the heavy cream, allulose, salt, vanilla extract, and maple extract. Blend to combine.
Add the cooled pecans and brown butter. Blend briefly until the pecans are small pieces. Optional: reserve half for a post-spin mix-in.
Taste the base and adjust sweetener or maple extract before freezing.
Pour into a Ninja Creami pint, snap the lid on, and freeze flat for 24 hours.
Let the pint sit on the counter 10-15 minutes. Run the Light Ice Cream setting. Run Re-Spin if crumbly. Use Mix-In for any reserved pecans.

Notes

Store: In the Ninja Creami pint in the freezer for up to 3 months. Texture is best within the first week.
Ninja Creami Deluxe: This recipe is built for the standard 16 oz Ninja Creami pint. For the 24 oz Deluxe pint, scale all ingredients up by 50%.
Optional mix-in: For a chunkier scoop, reserve half the brown butter pecans before blending and fold them through using the Mix-In setting after the first spin.
Serve with: A warm cottage cheese brownie mug cake for a praline-sundae dessert moment.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	369
Fat:	32 g
Carbohydrates:	28 g
Protein:	18 g
Cholesterol:	74 g
Sodium:	669 mg
Fiber:	2 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.