Butter Pecan Protein Ice Cream (Ninja Creami)

This butter pecan protein ice cream is made with Fairlife milk, vanilla protein powder, and butterscotch pudding mix for that classic buttery-nutty flavor — 36g of protein per pint with under 10g of sugar.

If you love the rich, buttery flavor of classic butter pecan ice cream but want it with serious protein and minimal sugar, this Ninja Creami version is for you. The base uses Fairlife milk, vanilla protein powder, and a spoonful of butterscotch pudding mix — that’s the secret to the deep butter flavor without needing actual butter. Toss in chopped pecans at the mix-in stage and you’ve got a high-protein dessert that tastes like the real thing.

This recipe comes in at around 36g of protein per pint with 8g of sugar — making it one of the best high-protein ice cream flavors in my 33 High Protein Ninja Creami Recipes roundup.

If you love Ninja Creami protein ice cream, also try my Salted Caramel Protein Ice Cream and my Snickers Chocolate Protein Ice Cream.

Why You’ll Love This Recipe

• 36g of protein per pint with under 10g of sugar
• Real butter pecan flavor thanks to butterscotch pudding mix + butter extract
• 5 minutes of prep — the Ninja Creami does the work overnight
• No special flavor oils required — uses ingredients you can find at any grocery store

Ingredients

Full measurements are in the recipe card below.

• Fairlife skim milk — 14g of protein per cup. Whole milk works for a richer texture, but Fairlife is what makes this recipe so high-protein.
• Unsweetened almond milk — keeps the base light without adding sugar. Coconut milk, oat milk, or cashew milk all work as swaps.
• Vanilla protein powder — I use PEScience Gourmet Vanilla (code BAILEY at checkout to save). Use a protein powder you actually like the taste of — chalky protein = chalky ice cream.
• Sugar-free butterscotch instant pudding mix — the secret weapon. The butterscotch flavor brings out the butter pecan notes more than any extract could. Don’t substitute regular vanilla pudding here.
• Golden monk fruit sweetener — adds that brown sugar warmth that butter pecan needs. Brown sugar works as a swap.
• Butter extract — concentrated buttery flavor without the fat or calories.
• Salt — just a pinch. Salt balances and rounds out the butter and butterscotch notes.
• Chopped pecans — added at the mix-in stage so they stay crunchy.

How to Make Butter Pecan Protein Ice Cream

1. Add the Fairlife milk, almond milk, protein powder, butterscotch pudding mix, monk fruit sweetener, butter extract, and salt to the Ninja Creami pint container up to the max fill line. Whisk vigorously with a handheld frother until the pudding mix and protein powder are fully dissolved.
2. Freeze the container upright on a level surface for 24 hours until completely solid. Freeze with the lid off to avoid a peak forming in the middle.
3. Run the frozen pint under hot water for 60-90 seconds before installing in the machine. This creates the creamy edge that the Ninja Creami needs to spin properly.
4. Install the pint into the Ninja Creami and press the Lite Ice Cream button.
5. Check the texture. If it’s powdery, hit Re-Spin. Still powdery? Add 1-2 tablespoons of milk and re-spin again.
6. Once the base is smooth and creamy, dig a small hole in the center and pour in the chopped pecans.
7. Press the Mix-In button. Eat immediately for that perfect soft-serve consistency.

Pro Tips

• Use the frother, not a spoon. A handheld frother fully dissolves the pudding mix and protein powder. Without it, you’ll get clumps that don’t smooth out in the spin.
• Don’t skip the hot water bath. Running the frozen pint under hot water for 60-90 seconds is what creates that smooth, creamy texture. This is the #1 mistake people make with Ninja Creami recipes.
• Re-spin before adding more milk. If your first spin is powdery, hit Re-Spin first. Often that’s all it takes. Add liquid only if the second spin is still powdery.
• Add pecans only at the mix-in stage. Adding them to the liquid base before freezing destroys their crunch and you end up with mushy nuts in the ice cream.
• Optional flavor upgrade: toast the pecans in 1 tsp of butter at 350°F for 10 minutes before adding. This makes a real difference if you have an extra few minutes — turns “pecan in ice cream” into actual butter pecan flavor.
• Eat immediately for soft-serve texture. If you let it sit in the freezer, it’ll firm up and you’ll need to re-spin.

Variations

• Maple pecan — swap butterscotch pudding mix for maple-flavored extract + 1 tablespoon of sugar-free maple syrup
• Brown butter — use real browned butter (1 tablespoon) instead of butter extract for deeper, nuttier flavor
• Pecan praline — add 2 tablespoons of caramel sauce at the mix-in stage along with the pecans
• Higher protein — use 2 scoops of protein powder for ~46g of protein per pint
• Dairy-free — swap Fairlife for unsweetened oat milk and use plant-based protein powder

Storage and Make-Ahead

Once spun and mixed, the ice cream is best eaten immediately for that soft-serve texture.

For leftovers, smooth the surface with the back of a spoon, lid on tight, and freeze. When you want to eat it again, run the pint under hot water for 60-90 seconds and re-spin (note: the pecans will get chopped finer with each re-spin).

Make-ahead tip: The frozen base keeps in the pint container for up to 2 weeks before spinning. Add the pecans the day you spin and eat.

Frequently Asked Questions

Can I use regular butterscotch pudding instead of sugar-free? Yes, but you’ll add roughly 4g of sugar per pint. Sugar-free pudding mix keeps the recipe lower in sugar without affecting texture or flavor.

What does butter extract taste like? Butter extract is a concentrated liquid flavoring that gives you the rich, creamy flavor of real butter without the fat. Find it in the baking aisle next to vanilla extract.

Can I make this without protein powder? Yes — use ½ cup of cottage cheese (blended smooth) or 2 tablespoons of cream cheese instead. The texture will still be creamy, but you’ll lose the protein boost.

Why does my ice cream come out powdery? This is normal for the first spin on protein bases. Always re-spin. If still powdery after the second spin, add 1-2 tablespoons of milk and re-spin again.

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5 from 1 vote

Butter Pecan Protein Ice Cream (Ninja Creami)

This butter pecan protein ice cream is made with Fairlife milk, vanilla protein powder, and butterscotch pudding mix for that classic buttery-nutty flavor — 36g of protein per pint with under 10g of sugar.

Prep Time5 minutes mins

Chill Time1 day d

Total Time1 day d 5 minutes mins

Course: Ninja Creami Ice Cream

Cuisine: American

Servings: 1 pint

Calories: 377kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

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• 1 cup Fairlife skim milk
• ½ cup unsweetened almond milk
• 1 scoop vanilla protein powder from PEScience – use code BAILEY at checkout to save $$ on all products
• 1 tbsp sugar-free butterscotch jello pudding mix
• ½ tsp butter extract
• 1 tbsp golden monk fruit sweetener – can also use brown sugar
• ⅛ tsp salt
• 3 tbsp pecans

Instructions

• Add all ingredients except pecans to the ninja creami pint container up to the max fill line and mix well with hand held frother.
• Freeze container for 24 hours until frozen solid.
• Remove frozen pint, run under hot water for 60 seconds and install into your machine.
• For the first spin, press lite Ice Cream button. Remove the outer bowl lid. If ice cream is still powdery, then add back to machine and press respin button.
• Check ice cream. The final product should be creamy and have a smooth texture. If your desired consistency isn’t reached you can add a bit more liquid and spin again on the respin setting. 
• Make a small hole in the center of the ice cream and add your pecans. Mix again using the “mix-in” button. Enjoy!

Nutrition

Serving: 1pint | Calories: 377kcal | Carbohydrates: 20g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 15mg | Sodium: 345mg | Fiber: 3g | Sugar: 8g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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More Ninja Creami Recipes

• Ninja Creami Strawberry Ice Cream Recipe
• Protein Vanilla Ice Cream
• Protein Monster Cookie Ninja Creami
• Pineapple Sorbet Recipe
• Birthday Cake Protein Ice Cream
• Brownie Batter Protein Ice Cream
• Ninja Creami Mango Sorbet

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