This Low Carb Cinnamon Pecan Crunch Ice Cream is made in the Ninja Creami and folded with a caramelized pecan crunch that stays crunchy instead of freezing solid. Sugar free, diabetic friendly, and made with just 9 ingredients, at 151 calories and 3g carbs per serving.
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- What Makes This Low Carb Cinnamon Pecan Crunch Ice Cream Different
- Why the Pecan Crunch Doesn't Get Soggy
- Ingredient Notes for Cinnamon Pecan Crunch Ice Cream
- Step by step instructions
- How to make Low Carb Cinnamon Pecan Crunch Ice Cream?
- Recipe Tips for the Best Texture
- Recipe Variations & Swaps
- Macros and Nutrition
- Storage
- Calling all ice cream lovers!
- Frequently Asked Questions
- More low carb ninja creami recipes
- Recipe Card
I tested this one more times than I'd like to admit, mostly chasing the crunch. Early batches went soggy or melted straight into the base the second I folded them in. What worked was cooling the caramelized pecan mixture fully, until it clumps, before it ever touches the frozen base.
If you're building out your low carb Ninja Creami rotation, try my Sugar Free Butter Pecan Ice Cream or Sugar Free Apple Cinnamon Ice Cream next, or browse the full lineup in my Low Carb Ninja Creami Recipes collection.
What Makes This Low Carb Cinnamon Pecan Crunch Ice Cream Different
This sugar free cinnamon pecan ice cream is made in the Ninja Creami, not a traditional ice cream maker, and skips eggs entirely.
- No eggs, no custard base to cook or temper
- Sugar free and low carb: 3g total carbs, 1g sugar per serving
- Diabetic friendly ice cream recipe at 151 calories per serving
- Pecan crunch made separately, caramelized and cooled, not churned into the base
- Folded in cold after spinning; that's what keeps it crunchy instead of soggy
Why the Pecan Crunch Doesn't Get Soggy
Most cinnamon pecan ice cream recipes churn the pecans into the base, which is why the crunch disappears by the second day.
- Pecans are toasted separately in caramelized brown sweetener and butter, not mixed into the ice cream base
- The mixture is cooled completely until it clumps before it touches the frozen base
- Folding it in cold, after spinning, keeps the sugar free pecan crunch from melting into the ice cream
- Warm crunch added too early is the #1 reason homemade pecan ice cream turns soggy
- This method works for any low carb ice cream, not just cinnamon pecan
Ingredient Notes for Cinnamon Pecan Crunch Ice Cream
- Cream cheese: builds a creamy base without the carb load of a milk-heavy custard
- Unsweetened vanilla almond milk: keeps this low carb ice cream light and pourable; standard Ninja Creami base liquid
- Powdered sweetener: dissolves smooth into the base for the creamiest texture; granulated sweetener would leave grit
- Guar gum: optional, but it's what keeps this base creamy and scoopable without eggs. Some prefer to skip it due to digestive sensitivity; the texture will be slightly less thick without it. Only ¼ teaspoon across the whole batch, divided over 4 servings.
- Ground cinnamon (base): builds warm flavor into the ice cream itself, not just the topping
- Brown sweetener (crunch): the only sweetener that caramelizes properly with butter for that pecan crunch topping
- Butter: needed to caramelize the brown sweetener into a real crunch, not just coat the pecans
- Chopped pecans: the crunch element; toasted in the caramelized mixture, not raw
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make Low Carb Cinnamon Pecan Crunch Ice Cream?
STEP 1: Blend the base and freeze it in the Ninja Creami pint for 24 hours.
STEP 2: Caramelize the brown sweetener, butter, and cinnamon, then add the pecans.
STEP 3: Cool the pecan crunch completely until it clumps.
STEP 4: Spin the base, respin if needed, then fold in the cooled pecan crunch.
Pro Tip: Crumble the cooled pecan crunch into smaller pieces before folding it in. Skip this and you'll end up with a few large clusters instead of crunch in every scoop.
Recipe Tips for the Best Texture
A few small details make the difference between a good batch and a great one.
- Let the pecan crunch cool completely before folding in; warm crunch melts into the base instead of staying crunchy
- Crumble the cooled crunch into smaller pieces so every bite gets some, not just a few large clusters
- Respin the base if it looks crumbly after the first spin, most Ninja Creami bases need it
- Taste the base before freezing; sweetness is easier to adjust before it's a solid block
- Use guar gum exactly as measured; too much makes the base gummy instead of creamy
Recipe Variations & Swaps
- No guar gum: skip it entirely for a slightly less thick base, or swap in xanthan gum at the same amount
- Dairy free: swap the cream cheese for a dairy free cream cheese alternative
- Nut free: swap the pecans for sunflower seeds in the crunch topping
- Sweetener swap: allulose or monk fruit blends work in place of powdered or brown sweetener, though caramelization time may vary slightly
- Extra crunch: double the pecan crunch mixture and save half to top each serving fresh
Macros and Nutrition
This recipe makes 4 servings, quick summary at the top has the details, here's the full breakdown.
| Nutrient | Per Serving |
|---|---|
| Calories | 151 |
| Fat | 15g |
| Total Carbs | 3g |
| Fiber | 1g |
| Sugar | 1g |
| Protein | 1g |
At 3g total carbs and 151 calories, this fits easily into a low carb or diabetic friendly eating pattern.
Storage
- Store the ice cream directly in the Ninja Creami pint with the lid tightly sealed
- Best enjoyed within a week for the smoothest texture
- If it hardens after storing, let it sit at room temperature for 10-15 minutes before respinning
- Add a splash of almond milk before respinning if it looks dry or crumbly
- Pecan crunch stays crunchiest within the first 2-3 days; texture softens slightly the longer it's stored
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Frequently Asked Questions
Yes, the key is cooling the crunch completely until it clumps, then folding it in cold after spinning instead of freezing it into the base. Warm or wet mix-ins added too early will melt into the ice cream.
Yes, this recipe is sugar free and low carb at 3g total carbs and 151 calories per serving, using cream cheese and almond milk instead of a traditional sugar-based custard.
This usually happens when there isn't enough fat or a thickener like guar gum in the base. Cream cheese and guar gum both help here, and respinning after the first process also smooths out ice crystals.
Recipe Card
Low Carb Cinnamon Pecan Crunch Ice Cream (Ninja Creami)
Ingredients
Cinnamon Ice Cream Base
- 2 oz cream cheese
- ¼ cup powdered sweetener
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon guar gum optional
Cinnamon Pecan Crunch
- 2 tablespoon unsalted butter
- ¼ cup brown sweetener
- 1 teaspoon ground cinnamon
- ¼ cup chopped pecans
Instructions
- Use the multiplier above to adjust quantities based on your machine: 1X for Original 7 in 1 (16 ounces) and 1.5X for Deluxe (24 ounces).
Cinnamon Ice Cream Base
- Add the cream cheese, powdered sweetener, guar gum, almond milk, vanilla extract, and ¼ teaspoon ground cinnamon to a blender
- Blend until smooth
- Pour the mixture into the Ninja Creami pint and freeze for 24 hours
Cinnamon Pecan Crunch
- The next day, melt the butter in a saucepan with the brown sweetener and remaining 1 teaspoon ground cinnamon
- Whisk and bring to a light simmer until dissolved and slightly caramelized
- Add the chopped pecans, stir to coat, then remove from heat
- Let the pecan mixture cool completely; it will clump as it cools, that's the crunch
- Place the frozen pint into the Ninja Creami and process on the Lite Ice Cream setting
- Respin if needed for a smoother texture
- Crumble the cooled pecan crunch and fold to the ice cream and serve
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
Best texture I've gotten out of a Ninja Creami yet, that crunch is unreal.