Blueberry Cheesecake Ice Cream
By :Instant Brands Collection
Print Recipe
Votes: 1
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: 1
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 Ice Cream 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.

6 replies
  1. Nicholas
    Nicholas says:

    This isn’t real. Why post a false picture? I followed step by step and the finished product was ice milk that still had not fully frozen 5 hours. No form of ice cream or soft serve, and it’s purple from the blueberry. The picture has swirls of blueberries, not blueberries blended into the recipe.

  2. the2planker
    the2planker says:

    I just made some. I’m still waiting for it to freeze but I tasted it and it’s great. I figured 1 and 1/2 cups of blueberries would be too much so I only used 1/4 cup of blueberries and mine looks like the photo. I also added about 1 and 1/2 tbsp of dried cherries. And, instead of pudding mix, I added an extra tablespoon of sugar, 3 tsp of vanilla extract, and one teaspoon of (imitation) almond extract. For the graham crackers, I used half of a Keebler’s graham cracker pie crust and mixed in pieces of it after the rest of the ingredients were blended. I’m allergic to a lot of things, including some things in pudding, and that’s why I changed the recipe. Mine has an amaretto flavor and tastes like a $9.75 dessert at a fancy restaurant.

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