healthy vanilla & pecan coconut ice cream
a creamy, dreamy frozen dessert made with wholesome ingredients and a rich pecan caramel swirl
if you’ve ever wanted an ice cream that tastes indulgent but is actually made with nourishing ingredients, this recipe is for you.
it’s cold and creamy, subtly sweet, swirled with a thick pecan caramel, and full of real vanilla bean flavor.
every bite melts in your mouth with just the right amount of crunch from toasted pecans and silky richness from coconut cream.
what makes this ice cream truly special is the edward & sons™ native forest® organic simple coconut cream.
it’s my go-to for dairy-free creaminess—it blends beautifully and gives the ice cream that signature texture you want without needing a long list of ingredients.
this brand is organic, clean, and high quality, so it fits perfectly into this better-for-you treat.
taste & texture
this ice cream is lightly sweet from honey and vanilla, with a soft, scoopable texture thanks to the blend of cottage cheese, greek yogurt, and coconut cream.
the pecan caramel adds a toasty, buttery flavor that makes it feel ultra decadent without refined sugar or dairy-heavy cream.
it’s the perfect balance of creamy and crunchy, sweet and nutty.
made with real and wholesome ingredients
you only need a handful of simple, nourishing ingredients to make this:
- low fat cottage cheese for protein and creaminess
- vanilla greek yogurt for tang and flavor
- edward & sons™ native forest® coconut cream for rich texture
- vanilla bean paste for that deep vanilla flavor
- honey and coconut sugar for natural sweetness
- chopped pecans for crunch and healthy fats
nothing artificial, no gums or fillers, and it’s naturally gluten-free.
how to make it
this recipe is made for the ninja creami, which creates a super smooth and creamy ice cream texture from frozen bases.
you blend the ingredients, freeze in a pint container for 24 hours, then spin it in the machine.
after the first spin, you mix in the homemade pecan caramel and spin again using the mix-in function.
vegan version
want to make it vegan?
swap the cottage cheese and greek yogurt with thick dairy-free yogurt (like coconut based) and replace honey with maple syrup or agave.
the pecan caramel works perfectly with those swaps too, thanks to the coconut cream base.
no creami? no problem.
if you don’t have a ninja creami, you can still make this!
after blending the base, pour it into a loaf pan or freezer-safe container, swirl in the pecan caramel, and freeze for 4–6 hours.
just let it sit at room temperature for 10–15 minutes before scooping.
storage
store leftovers in the creami pint or an airtight container in the freezer for up to 2 weeks.
if it hardens too much, simply let it thaw slightly and respin (if using a creami) or let it sit out to soften before scooping.
if you love Healthy Vanilla & Pecan Coconut Ice Cream, then try these other recipes from upbeetandkaleingitblog!
Healthier No Bake Reese’s Peanut Butter Cup Bars
Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)
No Bake Pistachio Cheesecake Brownie Cups
8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)
Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust
No Bake Double Chocolate Bliss Rolls
The Best No Bake Peanut Butter Chocolate Cheesecake
No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake
Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches
Vegan Protein Chocolate Peanut Butter Cup Ice Cream
Date Sweetened No Bake Healthy Oreo Sandwiches
You Won’t Believe it’s Vegan Cookie Dough Banana Bread
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Healthy Vanilla u0026amp; Pecan Coconut Ice Cream
Ingredients
Method
- make the ice cream base: add cottage cheese, greek yogurt, coconut cream, vanilla bean paste, and honey to a blender. blend on high until completely smooth. pour into a ninja creami pint container and freeze for 24 hours until solid.
- make the pecan caramel: in a small skillet over medium heat, add pecans, coconut milk, honey, vanilla paste, and coconut sugar. stir continuously for 3-4 minutes until the mixture thickens slightly and pecans are well coated. remove from heat and cool completely. set aside for mixing in and topping.
- spin the ice cream: after the base is fully frozen, remove from the freezer and process in the ninja creami using the “ice cream” function. if needed, respin once for extra creaminess.
- add the mix-ins: create a well in the center of the pint and add the cooled pecan caramel mixture (excluding the topping portion). use the “mix-in” function to incorporate.
- serve and top: scoop into bowls and top with the reserved pecan caramel. enjoy immediately!
