Burnt Orange Caramel Ice Cream with Candied Pecans

Another Day, Another Ice Cream Obssession

Pull out the Ninja Creami… again. You knew this was coming.

At this point, my Ninja Creami should probably have its own parking spot in the kitchen. I just can’t stop—and honestly, why would I? Especially when citrus season is here and my favorite citrus, oranges, are showing off.

Satsumas, a type of sweet, easy-peeling orange grown in Louisiana and are hard to come by in Dallas. Luckily, my brother came through like a hero and brought me some straight from his neighbor’s backyard. Obviously, they needed to be celebrated properly—in the form of this Burnt Orange Caramel Ice Cream. It’s everything: juicy satsuma flavor, deep caramel richness, and a final crunchy sprinkle of candied pecans.

If you’re wondering if this will ruin store-bought ice cream for you forever… the answer is yes. And you’re welcome.

Why this Recipe Works

• Burnt Sugar Magic – Cooking the satsuma and sugar into a caramel creates deep, complex flavor.

• Citrus Brightness – The zest and juice of fresh satsumas keep the ice cream fresh and lively.

• Mascarpone Creaminess – Adds a luxurious, velvety texture without making the ice cream heavy.

• Ninja Creami Perfection – You get that ultra-smooth churned texture without a fancy setup.

• Candied Pecan Crunch – Brings a buttery, nutty bite to balance the sweetness.

Tips for Making Burnt Orange Caramel Ice Cream with Candied Pecans

• Don’t Rush the Caramel: Let it truly deepen in color—it’s where all the flavor is.

• Use Fresh Citrus: Bottled juice won’t deliver that same bright, natural flavor.

• No Satsumas? No Problem: You can substitute with regular oranges, mandarins, or tangerines. Look for varieties that are sweet and juicy for the best flavor.

• Cool Completely Before Freezing: If it’s too warm, ice crystals will form and affect texture.

• Add Pecans Last: Stirring them in before processing could break them down too much—keep them as a topping for the perfect crunch.

• Batch Size Tip: If you have extra citrus, double the base and stash a second pint for “emergencies.”

🌱 A Bite of Sustainability

Using fresh, local citrus like satsumas reduces food miles and supports local growers—especially when it’s a hand-me-down from your brother’s neighbor’s tree! Making your own ice cream at home also cuts down on packaging waste and lets you skip the long ingredient lists you usually see in store-bought pints.

How To Make Burnt Orange Caramel Ice Cream with Candied Pecans

This Burnt Orange Caramel Ice Cream with Candied Pecans is rich, citrusy, and made easily with the Ninja Creami. A must-try for citrus lovers!

Prep the Cornstarch Slurry

In a small bowl, stir together ¼ cup of the milk with the cornstarch until smooth. Set aside.

Make the Burnt Orange Caramel

• In a medium saucepan, whisk together the sugar, corn syrup, satsuma zest, and satsuma juice.

• Bring to a boil over medium heat, and cook, stirring occasionally, until the mixture caramelizes and turns a deep golden color (about 20 minutes).

Build the Ice Cream Base

• Slowly pour in the remaining 1¾ cups milk, the heavy cream, and salt into the caramel. Stir carefully. The sugar will crystalize but will melt when boiled.

• Bring the mixture back to a boil.

• Stir in the cornstarch slurry and cook until thickened, about 2 minutes.

Add Mascarpone

• Remove the pan from heat.

• Whisk in the mascarpone cheese until fully combined and smooth.

• Let the base cool to room temperature.

Freeze and Process

• Pour the cooled mixture into Ninja Creami containers.

• Freeze for 24 hours.

• After freezing, process with the Ice Cream function according to your machine’s directions.

Garnish and Serve

• Top with chopped candied pecans just before serving for the ultimate crunchy finish.

When Life Gives You Oranges, Make Ice Cream

Rich caramel, bright orange, creamy mascarpone, crunchy pecans… it’s basically the flavor vacation you didn’t know you needed. Trust me: once you taste this Burnt Orange Caramel Ice Cream, you’ll want to celebrate citrus season every single year—with your Ninja Creami plugged in and ready.