User Manual

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.
Blueberry Cheesecake Ice Cream
Active Prep Time: 5 minutes
Serves: 6-8
Ingredients
2 cups (500ml) whole milk
8 ounces (226g) reduced-fat cream cheese
1 (3.4-ounce / 96g) box instant vanilla or cheesecake flavored pudding mix
3 tablespoons (45ml) sugar
1½ cup (250ml) frozen blueberries
Crumbled graham crackers, for garnish
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.