Yield: 8 servings

Prep Time: 15 minutes

Freeze Time: 5–6 hours (or overnight)

Ingredients


Ice Cream Base
2 cups (450g) low-fat cottage cheese
1½ cups (340g) plain non-fat Greek yogurt
2 scoops (60g) vanilla whey protein powder
½ cup sugar-free vanilla pudding mix (dry)
⅓ cup maple syrup or honey
2 tbsp melted butter
1 tsp butter extract (optional, for a stronger butter pecan flavor)
2 tsp vanilla extract
¼ tsp sea salt
Buttered Pecans
1½ cups pecan halves, roughly chopped
2 tbsp butter
1 tbsp brown sugar or brown sugar substitute
½ tsp cinnamon
Pinch of salt
Optional Swirl
2 tbsp sugar-free caramel sauce
1 tbsp chopped toasted pecans for garnish


Instructions

  1. Toast the Pecans
    Melt the butter in a skillet over medium heat.
    Add the pecans, brown sugar, cinnamon, and salt.
    Cook for 4–5 minutes, stirring frequently, until the pecans are fragrant and lightly caramelized.
    Spread them on a plate and let them cool completely.
  2. Make the Ice Cream Base

In a blender or food processor, combine:

Cottage cheese
Greek yogurt
Vanilla protein powder
Vanilla pudding mix
Maple syrup or honey
Melted butter
Butter extract (if using)
Vanilla extract
Salt

Blend until completely smooth and creamy.

  1. Fold in the Pecans

Transfer the ice cream base to a large bowl.

Fold in about 1¼ cups of the cooled buttered pecans, reserving the rest for topping.

  1. Freeze

Pour the mixture into a freezer-safe container.

For the look shown in the picture:

Drizzle the caramel sauce over the top.
Swirl gently with a knife.
Sprinkle the remaining toasted pecans over the surface.

Cover and freeze for 5–6 hours, or overnight, until firm.

  1. Serve

Let the ice cream sit at room temperature for 10–15 minutes before scooping for the creamiest texture.

Serve in bowls or tall sundae glasses and garnish with extra toasted pecans and a light drizzle of caramel sauce if desired.

Ninja Creami Method (Best Texture)
Pour the blended base (without the pecans) into a Ninja Creami pint container.
Freeze for 24 hours.
Process using the Ice Cream setting.
If the texture is crumbly, add 1–2 tablespoons of milk and use the Re-Spin function.
Fold in the toasted pecans and caramel swirl using the Mix-In setting or stir them in by hand.
Approximate Nutrition (Per Serving)
Calories: 245
Protein: 21g
Carbohydrates: 13g
Fat: 12g
Fiber: 2g


Optional Protein Boosts

For even more protein, stir in one of these before freezing:

2 tbsp powdered peanut butter
2 tbsp collagen peptides
¼ cup finely chopped roasted almonds
2 tbsp hemp hearts
2 tbsp chia seeds


Storage
Freezer: Store in an airtight container for up to 2 months.
To maintain the best texture, press a piece of parchment paper or plastic wrap directly onto the surface before sealing the container.
Tips for the Best Butter Pecan Ice Cream
Blend the cottage cheese until completely smooth to create a rich, creamy base with no visible curds.
Toasting the pecans in butter deepens their flavor and gives the ice cream the signature butter pecan taste.
Butter extract is optional but adds a classic ice cream parlor flavor.
For the thick, scoopable texture shown in the picture, freeze the mixture until firm, then let it soften for 10–15 minutes before serving.
Layering some pecans in the middle and on top creates the generous nut distribution seen in the finished ice cream.