Cozy Brown Butter Sage & Toasted Pecan Ice Cream
Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. Also, some of the content was created with strategic use of AI tools. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.
If your herb garden is spilling over with sage and you’re craving something a little richer, more comforting, and warm in flavor, this one’s for you. Brown Butter Sage & Toasted Pecan Ice Cream is deeply nutty, with golden brown butter notes, toasted pecans for crunch, and a hint of aromatic sage to tie it all together.
This flavor is the frozen version of a crisp fall afternoon—perfectly balanced between savory and sweet, and surprisingly easy to make with your Ninja Creami. It’s a little fancy, a little nostalgic, and a lot delicious.
Put your Ninja Creami to work this season and try our 12 special and irresistible garden-inspired ice cream recipes this season!
Why You’ll Love This Recipe
✅ Cozy and savory-sweet with rich autumn vibes
✅ Toasted pecans + brown butter = total win
✅ A creative way to use garden-fresh sage
✅ Beautifully textured and easy to customize
✅ Creami-friendly and make-ahead ready
📝 Ingredients
Ice Cream Base
- ¾ cup heavy cream or full-fat coconut milk
- ½ cup whole milk or oat milk
- ¼ cup brown sugar or maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp unsalted butter
- 3–4 fresh sage leaves
Add-Ins
- ⅓ cup chopped toasted pecans
- 1 tsp extra brown butter (optional drizzle after spinning)
🍂 Toast the pecans lightly in a dry skillet or oven until golden and fragrant—watch closely, they toast fast!
📌 Step-by-Step Instructions
1️⃣ Brown the Butter with Sage
In a small skillet, melt the butter over medium heat. Add sage leaves and continue cooking until the butter is golden and smells nutty—about 3–4 minutes. Remove from heat and cool slightly. Discard sage or chop finely and keep in the butter for extra flavor.
2️⃣ Blend the Base
In a blender, combine milk, cream, brown sugar, vanilla, salt, and the cooled brown butter. Blend briefly until smooth. Pour into a Ninja Creami pint container and freeze for 24 hours.
3️⃣ Spin It
Place the frozen pint into your Ninja Creami and use the Ice Cream setting. Respin as needed until smooth and creamy.
4️⃣ Add Pecans
After spinning, remove the lid and stir in the toasted chopped pecans. For an extra hit of warmth, drizzle a little more browned butter on top and gently fold in.
5️⃣ Scoop & Serve
Serve in bowls with a sprinkle of extra pecans or even a small sage leaf on top. It’s rich, creamy, nutty, and full of quiet complexity.
🌿 This flavor pairs beautifully with apple crisp or poached pears for an elevated dessert.
🌿 Tips & Variations
✅ Use rosemary or thyme if you don’t have sage
✅ Add cinnamon or a dash of nutmeg for warmth
✅ Try it with walnuts or hazelnuts instead of pecans
✅ For dairy-free, use vegan butter and coconut milk
✅ Make it a frozen pie filling with a graham crust and whipped cream topping
🛍️ Storage & Serving
🧊 Store in the Creami pint with the lid sealed
🔥 Use Respin to refresh texture before serving
📅 Best enjoyed within 5–6 days
🌟 Tried This Recipe?
Did it give you cozy sweater-weather vibes? Let me know what you served it with (or if you just ate it straight from the pint—no judgment here!) ⭐⭐⭐⭐⭐
📌 Pin this recipe for later!
