Blueberry Cheesecake Ice Cream
By :Instant Brands Collection
Print Recipe
Votes: 2
Rating: 5
Rate this recipe!
Course Dessert
Difficulty Easy
Duration 1-2 hours
Cooking Technique Ace Blender
Prep Time 5 minutes
Cook Time 2 hours
Servings
6-8 servings
Ingredients
  • 2 cups whole milk
  • 8 ounces reduced-fat cream cheese
  • 3.4 ounce instant vanilla or cheesecake flavored pudding mix 1 box
  • 3 tablespoons sugar
  • 1 1/2 cup frozen blueberries
  • Crumbled graham crackers for garnish
Course Dessert
Difficulty Easy
Duration 1-2 hours
Cooking Technique Ace Blender
Prep Time 5 minutes
Cook Time 2 hours
Servings
6-8 servings
Ingredients
  • 2 cups whole milk
  • 8 ounces reduced-fat cream cheese
  • 3.4 ounce instant vanilla or cheesecake flavored pudding mix 1 box
  • 3 tablespoons sugar
  • 1 1/2 cup frozen blueberries
  • Crumbled graham crackers for garnish
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. Seat glass pitcher on the base of the Instant Pot® Ace and add milk, cream cheese, pudding mix, sugar, and frozen blueberries, in that order.
  2. Secure and lock lid.
  3. Choose the Frozen Desserts program (00:49 seconds).
  4. Once program has completed, transfer ice cream to a freezer-safe container.
  5. Cover and freeze until your desired consistency, about 2 hours for soft-serve consistency. If fully frozen, transfer to the fridge for 30 minutes to soften before scooping.
  6. Serve topped with crumbled graham crackers to mimic a cheesecake’s crust.
Recipe Notes

Helpful Tip: This type of instant ice cream will get creamier as it softens, so do not be afraid to let it thaw before serving.

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