30+ Healthy & Flavourful Instant Pot Ice Cream Recipes for Every Sweet Tooth

Craving homemade ice cream but don’t want the hassle of a long prep time? Look no further than the Instant Pot!

This amazing kitchen appliance isn’t just for stews and roasts—it can also help you whip up creamy, delicious ice cream in a fraction of the time.

Whether you’re a fan of classic vanilla, decadent chocolate, or fruity sorbets, the Instant Pot makes the ice cream-making process quicker and easier than ever before.

With the right ingredients and a few simple steps, you can enjoy a wide variety of ice cream flavors right from your kitchen.

This collection of 30+ Instant Pot ice cream recipes will satisfy every sweet tooth and help you explore new, exciting flavors without the wait.

So, grab your Instant Pot, and let’s get churning!

30+ Healthy & Flavourful Instant Pot Ice Cream Recipes for Every Sweet Tooth

From rich chocolate to fruity delights and even dairy-free options, these 30+ Instant Pot ice cream recipes offer something for everyone.

Not only do they promise creamy, delicious results, but they also save you time and effort in the kitchen.

The Instant Pot turns ice cream making into a quick and easy process, letting you enjoy homemade ice cream whenever the craving strikes.

Whether you’re hosting a summer party, treating yourself after a long day, or sharing with family and friends, these recipes will undoubtedly become your go-to for the perfect frozen dessert.

So, don’t hesitate—get started with these recipes, and indulge in the sweet and creamy goodness of homemade ice cream in no time!

Instant Pot Vanilla Bean Ice Cream

This classic vanilla bean ice cream made in the Instant Pot is an indulgent treat that can be prepared with minimal effort. With just a few ingredients and the magic of the Instant Pot, you can create a rich and creamy ice cream base that is perfect for any occasion. The addition of real vanilla bean seeds gives this ice cream an aromatic, luxurious flavor.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, split and scraped
• 3/4 cup sugar
• 4 large egg yolks
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, heat the heavy cream, whole milk, and sugar over medium heat until warm (but not boiling). Stir occasionally until the sugar is dissolved.
2. In a separate bowl, whisk together the egg yolks. Gradually add a small amount of the warm cream mixture into the egg yolks to temper them, whisking constantly.
3. Slowly pour the egg yolk mixture back into the saucepan, stirring constantly. Continue cooking over low heat, scraping the bottom of the pan with a spatula, until the custard thickens and coats the back of the spoon.
4. Strain the custard through a fine mesh sieve into a bowl to remove any curdled eggs.
5. Stir in the vanilla bean seeds, vanilla extract, and a pinch of salt. Let the mixture cool to room temperature, then cover and chill in the refrigerator for at least 2 hours.
6. Pour the chilled custard into your Instant Pot and select the “Yogurt” function. Set the time for 20 minutes. After the time is up, allow the custard to cool completely.
7. Pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer to an airtight container and freeze for at least 4 hours before serving.

This Instant Pot vanilla bean ice cream offers a wonderfully creamy and flavorful dessert with the perfect balance of sweetness and vanilla richness. The added convenience of using the Instant Pot ensures you don’t need to stand over the stove for long periods, and the final result is a homemade ice cream that tastes like it came straight from an artisan ice cream shop. Whether served on its own or paired with a topping, it’s a versatile dessert that will become a family favorite.

Instant Pot Chocolate Mint Ice Cream

This Instant Pot chocolate mint ice cream combines rich, creamy chocolate with the cool, refreshing taste of mint for a truly indulgent treat. The Instant Pot helps create a smooth, custardy base, making it easy to achieve the perfect texture without any ice crystals.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/2 cup cocoa powder
• 1 tsp peppermint extract
• 4 large egg yolks
• 1/2 cup semi-sweet chocolate chips
• Pinch of salt

Instructions:

1. In a medium saucepan, heat the heavy cream, whole milk, cocoa powder, and sugar over medium heat, whisking until the mixture is smooth and the sugar dissolves.
2. In a separate bowl, whisk together the egg yolks. Slowly add a bit of the hot cream mixture to the egg yolks to temper them.
3. Gradually pour the egg yolk mixture back into the saucepan and cook over low heat, stirring constantly until the custard thickens.
4. Strain the custard through a fine mesh sieve into a bowl to remove any curdled egg bits. Stir in the peppermint extract and a pinch of salt.
5. Let the custard cool to room temperature, then chill in the refrigerator for at least 2 hours.
6. Once chilled, pour the custard into your Instant Pot and set the “Yogurt” function for 20 minutes. Afterward, let it cool completely.
7. Pour the cooled custard into an ice cream maker and churn as per the manufacturer’s instructions. Fold in the chocolate chips once the ice cream begins to thicken.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

With its deliciously rich chocolate and refreshing mint flavors, this Instant Pot ice cream brings a perfect balance to every spoonful. The custard base, aided by the Instant Pot, is velvety smooth, while the chocolate chips provide an added layer of texture. This dessert is sure to impress guests or satisfy any chocolate-mint lover’s cravings, and making it in the Instant Pot saves you time while still delivering gourmet results.

Instant Pot Strawberry Cheesecake Ice Cream

Strawberry cheesecake ice cream is a delightful combination of creamy cheesecake flavor and sweet strawberry goodness. This Instant Pot recipe takes the effort out of creating the perfect cheesecake base while ensuring a rich, flavorful result that’s perfect for warm weather.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1 cup cream cheese, softened
• 1 cup fresh strawberries, chopped
• 1 tsp vanilla extract
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a medium saucepan, heat the heavy cream and milk over medium heat until warm.
2. In a separate bowl, whisk together the sugar, cream cheese, and egg yolks. Gradually add a bit of the warm cream mixture to the egg yolks to temper them, whisking constantly.
3. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens.
4. Strain the mixture through a fine mesh sieve into a bowl to remove any curdled egg or cream cheese bits. Stir in the vanilla extract and a pinch of salt.
5. Let the custard cool to room temperature, then chill in the refrigerator for at least 2 hours.
6. Once chilled, pour the custard into your Instant Pot and set the “Yogurt” function for 20 minutes. Afterward, let it cool completely.
7. Puree the fresh strawberries in a blender or food processor. Once the custard is cool, stir in the strawberry puree.
8. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 4 hours.

The strawberry cheesecake ice cream made in your Instant Pot offers a creamy, decadent dessert that combines the flavors of rich cheesecake and fresh strawberries. The slight tang of the cream cheese enhances the sweetness of the strawberries, making each bite a delightful experience. This homemade treat is perfect for those who love fruity ice creams with a little extra indulgence, and using the Instant Pot makes the process easier than ever.

Instant Pot Salted Caramel Ice Cream

Indulge in the irresistible flavors of this rich and creamy salted caramel ice cream made effortlessly in the Instant Pot. With a silky custard base enhanced by the deep flavors of caramel and a hint of sea salt, this dessert is a sweet and savory treat that’s perfect for any time of year.

Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/2 cup caramel sauce
• 1 tsp vanilla extract
• 4 large egg yolks
• 1/4 tsp sea salt

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add a little of the warm cream mixture into the egg yolks to temper them, whisking constantly.
3. Slowly return the egg mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon.
4. Strain the custard through a fine mesh sieve into a clean bowl to remove any curdled egg bits.
5. Stir in the caramel sauce, vanilla extract, and sea salt. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours.
6. Once chilled, pour the custard into the Instant Pot and select the “Yogurt” function for 20 minutes. Let it cool completely once done.
7. Pour the cooled custard into an ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer to an airtight container and freeze for at least 4 hours.

This salted caramel ice cream is a perfect blend of sweet and salty, with the rich, buttery flavor of caramel and the delicate touch of sea salt enhancing its depth. The Instant Pot helps streamline the custard-making process, allowing you to create a creamy and luxurious ice cream base with minimal effort. Whether served alone or with your favorite toppings, this dessert is sure to satisfy your caramel cravings.

Instant Pot Coffee Ice Cream

For coffee lovers, this Instant Pot coffee ice cream is an absolute must-try. It has a smooth and creamy texture, with the rich flavor of freshly brewed coffee running throughout. The Instant Pot makes the process quicker, ensuring you get a velvety ice cream that will keep you coming back for more.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup brewed coffee (cooled)
• 3/4 cup sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Brew a strong cup of coffee and let it cool completely. You can use regular coffee or espresso for a more intense flavor.
2. In a medium saucepan, combine the heavy cream, whole milk, sugar, and cooled coffee. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm.
3. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm coffee mixture into the egg yolks to temper them, whisking constantly.
4. Slowly pour the tempered egg mixture back into the saucepan, continuing to cook over low heat while stirring constantly until the custard thickens.
5. Strain the custard through a fine mesh sieve into a bowl to remove any curdled egg bits.
6. Stir in the vanilla extract and a pinch of salt. Let the custard cool to room temperature, then refrigerate for at least 2 hours.
7. Pour the cooled custard into the Instant Pot and set the “Yogurt” function for 20 minutes. Allow it to cool completely once the cycle is done.
8. Pour the cooled custard into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.

This coffee ice cream made in the Instant Pot offers the perfect balance of creamy sweetness and bold coffee flavor. The smooth texture and rich taste are sure to satisfy your coffee cravings, and the ease of making it in the Instant Pot allows you to enjoy this homemade treat with minimal effort. It’s the perfect pick-me-up dessert for coffee lovers or anyone who enjoys a good, creamy frozen treat.

Instant Pot Coconut Milk Ice Cream (Dairy-Free)

This dairy-free coconut milk ice cream is a tropical delight that’s perfect for those looking for a vegan or lactose-free dessert option. Using coconut milk as the base, it offers a rich, creamy texture and a sweet, coconutty flavor that’s simply irresistible. The Instant Pot helps create the perfect custard-like base without the hassle.

Ingredients:

• 2 cups full-fat coconut milk
• 1 cup coconut cream
• 3/4 cup sugar
• 1 tsp vanilla extract
• 4 large egg yolks (optional for extra richness)
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk, coconut cream, and sugar. Heat over medium heat until the mixture is warm, stirring occasionally until the sugar dissolves.
2. In a separate bowl, whisk the egg yolks (optional). Gradually pour a small amount of the warm coconut mixture into the egg yolks to temper them, whisking constantly.
3. Slowly pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon.
4. Strain the custard through a fine mesh sieve into a bowl to remove any curdled egg bits.
5. Stir in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
6. Once chilled, pour the custard into the Instant Pot and select the “Yogurt” function for 20 minutes. Let it cool completely once done.
7. Pour the cooled custard into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 4 hours.

This coconut milk ice cream is an indulgent, dairy-free treat that will transport you to a tropical paradise with every bite. The use of coconut milk and coconut cream creates a creamy texture, while the natural sweetness of coconut enhances the overall flavor. This Instant Pot recipe ensures you can make a decadent dairy-free dessert that doesn’t compromise on taste or texture. It’s the perfect choice for those with dietary restrictions or anyone craving a creamy, tropical frozen dessert.

Instant Pot Peanut Butter Cup Ice Cream

This rich and decadent peanut butter cup ice cream is perfect for peanut butter lovers. With creamy peanut butter and chunks of chocolate peanut butter cups folded into a velvety custard base, this dessert is sure to be a hit with both kids and adults. The Instant Pot streamlines the custard-making process, making it easier than ever to create this indulgent treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/2 cup peanut butter (smooth)
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup chopped chocolate peanut butter cups (such as Reese’s)

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a little of the warm cream mixture into the egg yolks to temper them, whisking constantly.
3. Slowly return the tempered egg mixture to the saucepan, cooking over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
4. Strain the custard through a fine mesh sieve into a clean bowl to remove any curdled egg bits.
5. Stir in the peanut butter and vanilla extract. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours.
6. Once chilled, pour the custard into the Instant Pot and select the “Yogurt” function for 20 minutes. Let the custard cool completely once the cycle is finished.
7. Pour the cooled custard into an ice cream maker and churn according to the manufacturer’s instructions.
8. During the last few minutes of churning, fold in the chopped peanut butter cups. Transfer to an airtight container and freeze for at least 4 hours.

This peanut butter cup ice cream is a delightful combination of creamy peanut butter and rich chocolate chunks, creating the perfect indulgence for any occasion. The smooth custard base, made effortlessly in the Instant Pot, is enriched by the added peanut butter, which provides a deliciously nutty and indulgent flavor. This ice cream is an ideal choice for a sweet tooth and an absolute crowd-pleaser, combining both sweet and salty notes in every bite.

Instant Pot Mango Coconut Ice Cream

This tropical mango coconut ice cream is a refreshing and exotic dessert that will transport your taste buds to an island paradise. The creamy coconut milk base combined with the sweetness of ripe mangoes creates a smooth, velvety ice cream that’s both fruity and rich. It’s an ideal treat for summer or when you’re craving a bright, flavorful frozen dessert.

Ingredients:

• 2 cups full-fat coconut milk
• 1 cup mango puree (fresh or frozen)
• 3/4 cup sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add a little of the warm coconut milk mixture into the egg yolks to temper them, whisking constantly.
3. Slowly return the egg mixture back into the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon.
4. Strain the custard through a fine mesh sieve into a bowl to remove any curdled egg bits.
5. Stir in the mango puree, vanilla extract, and a pinch of salt. Let the custard cool to room temperature, then refrigerate for at least 2 hours.
6. Once chilled, pour the custard into the Instant Pot and select the “Yogurt” function for 20 minutes. Let the custard cool completely once the cycle ends.
7. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
8. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.

Mango coconut ice cream is a delightfully refreshing dessert, combining the smooth, creamy texture of coconut milk with the bright, tropical flavor of mango. Using the Instant Pot helps make the custard base effortlessly, and the final product is a rich, exotic treat that will satisfy both your sweet and fruity cravings. Whether enjoyed on its own or paired with a tropical fruit topping, this ice cream is perfect for warm days or as a special treat to brighten up any occasion.

Instant Pot Lemon Blueberry Cheesecake Ice Cream

This lemon blueberry cheesecake ice cream offers a tangy and creamy dessert with the perfect balance of citrus and berries. The smooth, rich cheesecake base combined with fresh blueberries and a hint of lemon creates a refreshing yet indulgent frozen treat. The Instant Pot simplifies the custard-making process, allowing you to create this delicious flavor with ease.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/2 cup cream cheese, softened
• 1 cup fresh blueberries
• 1 tbsp lemon juice
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks. Gradually add a little of the warm cream mixture into the egg yolks to temper them, whisking constantly.
3. Slowly pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until the custard thickens.
4. Strain the custard through a fine mesh sieve into a bowl to remove any curdled egg bits.
5. Stir in the cream cheese, lemon juice, vanilla extract, and a pinch of salt. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours.
6. Once chilled, pour the custard into the Instant Pot and set the “Yogurt” function for 20 minutes. Let the custard cool completely after the cycle is finished.
7. While the custard is cooling, prepare the blueberries by mashing them slightly with a fork to release their juices.
8. Once the custard is cool, fold in the mashed blueberries. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
9. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.

Lemon blueberry cheesecake ice cream is a harmonious blend of tangy lemon, sweet blueberries, and creamy cheesecake, offering the ultimate refreshing dessert experience. The Instant Pot makes the custard process quick and easy, while the addition of fresh blueberries brings a burst of natural sweetness and color to each bite. This vibrant and creamy treat is perfect for a warm day or whenever you’re in the mood for something fresh and indulgent.

Instant Pot Chocolate Hazelnut Ice Cream

Indulge in this creamy and luxurious chocolate hazelnut ice cream, which combines rich chocolate flavors with the smooth texture of hazelnuts. The Instant Pot helps create a silky custard base that is both easy to make and deeply satisfying. This ice cream offers a perfect balance of sweet chocolate and nutty goodness, making it an irresistible treat for chocolate lovers and hazelnut fans alike.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/2 cup chocolate hazelnut spread (like Nutella)
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/4 cup chopped toasted hazelnuts (optional)

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a little of the warm milk mixture into the egg yolks to temper them, whisking constantly.
3. Slowly return the tempered egg mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
4. Strain the custard through a fine mesh sieve into a clean bowl.
5. Stir in the chocolate hazelnut spread and vanilla extract, mixing until fully combined. Allow the custard to cool to room temperature.
6. Pour the custard into the Instant Pot and set the “Yogurt” function for 20 minutes. After the cycle is finished, allow the custard to cool completely.
7. Once cooled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions.
8. During the last few minutes of churning, fold in the chopped toasted hazelnuts if desired. Transfer to an airtight container and freeze for at least 4 hours before serving.

This chocolate hazelnut ice cream is the perfect treat for anyone who loves a rich, nutty dessert with a chocolatey twist. The Instant Pot custard-making method is quick and easy, delivering a velvety base that perfectly complements the hazelnut flavor. Whether you’re enjoying it on its own or pairing it with a warm brownie, this ice cream will definitely satisfy your cravings for something indulgent and delicious.

Instant Pot Matcha Green Tea Ice Cream

For those who appreciate unique and bold flavors, matcha green tea ice cream is a perfect choice. The earthy, slightly bitter taste of matcha combined with a creamy custard base creates a delightful balance of flavors. This recipe is easy to prepare with the help of the Instant Pot, which simplifies the custard-making process, allowing you to create this creamy, slightly sweet dessert at home.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 4 large egg yolks
• 2 tbsp matcha powder (high-quality)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm.
2. In a small bowl, whisk the matcha powder with a little bit of warm milk from the saucepan to dissolve the powder completely.
3. Whisk the egg yolks in a separate bowl. Gradually pour a small amount of the warm milk mixture into the egg yolks to temper them, whisking constantly.
4. Slowly return the egg yolk mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
5. Strain the custard through a fine mesh sieve into a clean bowl, then stir in the dissolved matcha mixture, vanilla extract, and a pinch of salt.
6. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours.
7. Pour the chilled custard into the Instant Pot and select the “Yogurt” function for 20 minutes. After the cycle ends, allow the custard to cool completely.
8. Once cool, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions.
9. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Matcha green tea ice cream is a unique and sophisticated dessert that blends creamy sweetness with the earthy flavor of matcha. The Instant Pot makes it easy to create the smooth custard base, while the matcha gives the ice cream a vibrant color and distinctive taste. This ice cream is perfect for anyone looking for a refreshing yet indulgent treat with a touch of elegance.

Instant Pot Cinnamon Roll Ice Cream

Cinnamon roll ice cream is a nostalgic dessert that combines the warm, comforting flavors of cinnamon rolls with the cool, creamy texture of ice cream. Swirls of cinnamon and sugar, along with chunks of soft cinnamon rolls, make this dessert irresistible. Using the Instant Pot for the custard base makes the process quicker and easier while still delivering an indulgent ice cream that tastes like a freshly baked cinnamon roll.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 2 cinnamon rolls (store-bought or homemade), cut into small pieces
• 1 tbsp brown sugar

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a little of the warm milk mixture into the egg yolks to temper them, whisking constantly.
3. Slowly pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens.
4. Strain the custard through a fine mesh sieve into a bowl to remove any curdled egg bits.
5. Stir in the cinnamon and vanilla extract. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours.
6. Once chilled, pour the custard into the Instant Pot and select the “Yogurt” function for 20 minutes. After the cycle is finished, allow the custard to cool completely.
7. Once cooled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
8. When the ice cream is almost done churning, add the cinnamon roll pieces and sprinkle with brown sugar. Continue churning until fully incorporated.
9. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Cinnamon roll ice cream is a deliciously comforting dessert that combines the flavors of freshly baked cinnamon rolls with a creamy, chilled ice cream. The Instant Pot speeds up the process, allowing you to enjoy this indulgent treat without the long waiting time. Whether served on its own or paired with a warm dessert, this cinnamon roll ice cream is a crowd-pleaser that brings the warm flavors of home into every scoop.

Instant Pot Strawberry Cheesecake Ice Cream

his strawberry cheesecake ice cream is the perfect fusion of two beloved desserts: creamy cheesecake and fresh, fruity strawberry ice cream. The Instant Pot simplifies the creation of a rich, smooth cheesecake base that’s swirled with sweetened strawberry puree. Topped with crunchy graham cracker crumbs, this ice cream offers a tangy, sweet, and refreshing flavor perfect for any occasion.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 8 oz cream cheese, softened
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped
• 2 tbsp sugar (for strawberries)
• 1/2 cup graham cracker crumbs (for topping)

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves.
2. In a separate bowl, whisk the egg yolks. Slowly add a small amount of the warm milk mixture to temper the yolks, then pour the yolk mixture back into the saucepan.
3. Cook the custard over low heat, stirring constantly until it thickens and coats the back of a spoon.
4. Strain the custard through a fine mesh sieve into a bowl to remove any curdled egg bits.
5. Blend the softened cream cheese into the custard until smooth. Stir in the vanilla extract and allow to cool to room temperature.
6. In a small bowl, mash the chopped strawberries and mix with the sugar. Let it sit for 10 minutes to release their juices.
7. Pour the custard into the Instant Pot and select the “Yogurt” function for 20 minutes. After the cycle, allow it to cool completely.
8. Once cooled, churn the custard in an ice cream maker. During the last few minutes of churning, add the strawberry mixture, allowing it to swirl through the ice cream.
9. Once the ice cream has finished churning, transfer to an airtight container and freeze for at least 4 hours. Before serving, sprinkle with graham cracker crumbs.

Strawberry cheesecake ice cream is a rich and creamy dessert that combines the best of both worlds: cheesecake and ice cream. The Instant Pot allows for a velvety base that is beautifully complemented by the natural sweetness of strawberries and the crunch of graham crackers. This ice cream is sure to be a hit for cheesecake lovers and anyone with a sweet tooth!

Instant Pot Salted Caramel Pecan Ice Cream

A perfect blend of sweet and salty, salted caramel pecan ice cream is a treat that balances rich caramel flavors with the crunch of toasted pecans and a pinch of salt. This decadent ice cream is created with the help of the Instant Pot, ensuring a smooth and creamy custard base while infusing deep caramel flavors throughout. The toasted pecans add a delightful texture to each bite.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup caramel sauce (store-bought or homemade)
• 1/2 cup toasted pecans, chopped
• 1/2 tsp sea salt

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly add a little of the warm milk mixture to temper the yolks.
3. Pour the tempered yolks back into the saucepan, and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
4. Strain the custard into a clean bowl and stir in the vanilla extract.
5. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours.
6. Once chilled, pour the custard into the Instant Pot and select the “Yogurt” function for 20 minutes. Allow the mixture to cool completely.
7. Churn the custard in an ice cream maker according to the manufacturer’s instructions. Add the caramel sauce during the last few minutes of churning.
8. Fold in the toasted pecans and sprinkle in the sea salt before transferring to an airtight container.
9. Freeze the ice cream for at least 4 hours before serving.

Salted caramel pecan ice cream is the ultimate indulgence, offering the perfect balance of salty and sweet. The Instant Pot helps create a rich, velvety custard that pairs beautifully with the toasty crunch of pecans and the gooey sweetness of caramel. Every bite of this ice cream is packed with flavor, making it an irresistible treat for anyone who loves decadent desserts.

Instant Pot Peach Cobbler Ice Cream

Peach cobbler ice cream is a delightful way to enjoy the classic dessert in a cool, creamy form. This ice cream blends the smooth texture of peach-flavored custard with pieces of juicy peaches and crumbled cobbler crust, creating a perfect combination of sweetness and texture. Thanks to the Instant Pot, making this delicious treat is quick and easy while ensuring a rich custard base and flavorful mix-ins.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 2 cups fresh peaches, peeled and chopped
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/2 cup crumbled baked cobbler crust (optional)
• 2 tbsp sugar (for peaches)

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves.
2. In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the warm milk mixture into the egg yolks to temper them, then return the mixture to the saucepan.
3. Cook over low heat, stirring constantly, until the custard thickens.
4. Strain the custard through a fine mesh sieve into a bowl and allow to cool to room temperature.
5. In a small bowl, toss the chopped peaches with cinnamon and sugar. Let them sit for 10 minutes to draw out their juices.
6. Pour the cooled custard into the Instant Pot and select the “Yogurt” function for 20 minutes. After the cycle, allow it to cool completely.
7. Churn the custard in an ice cream maker according to the manufacturer’s instructions. Add the peach mixture during the last few minutes of churning.
8. Fold in the crumbled cobbler crust (if using) and transfer to an airtight container.
9. Freeze the ice cream for at least 4 hours before serving.

Peach cobbler ice cream combines the flavors of a traditional southern dessert with the creamy, refreshing texture of ice cream. The Instant Pot ensures the custard base is rich and smooth, while the peaches and cobbler crust add texture and flavor. This dessert is perfect for summertime and will transport you straight to a warm, sunny day with every bite!

Instant Pot Vanilla Bean Ice Cream

Classic and elegant, vanilla bean ice cream is a timeless dessert loved by all. Using the Instant Pot, you can quickly create a rich, smooth custard base that delivers the depth of flavor found in vanilla beans. The natural sweetness and specks of vanilla bean elevate this simple treat, making it a perfect base for toppings like chocolate syrup, fruit, or crushed nuts. With the Instant Pot, the process is quick, resulting in a creamy homemade dessert that rivals store-bought versions.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 2 vanilla beans (or 1 tablespoon vanilla extract)
• 1/2 tsp salt

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Cut the vanilla beans lengthwise and scrape the seeds into the milk mixture. Add the vanilla bean pods to the mixture as well.
3. Heat the mixture to just below boiling, then remove from heat and let steep for about 10 minutes for maximum flavor.
4. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm milk mixture to temper the yolks, then return the mixture to the saucepan.
5. Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Strain the custard through a fine mesh sieve into a bowl to remove the vanilla pods and any curdled egg.
6. Allow the custard to cool completely. Once cooled, transfer it to the Instant Pot and select the “Yogurt” function for 20 minutes. Let the mixture cool in the Instant Pot before refrigerating it for at least 2 hours.
7. Churn the custard in an ice cream maker according to the manufacturer’s instructions. Freeze the ice cream for 4 hours or overnight before serving.

This vanilla bean ice cream is a decadent, creamy treat that offers the rich flavor of real vanilla beans. The Instant Pot simplifies the process of making the custard, ensuring a smooth, velvety texture. With just a few ingredients, this homemade ice cream captures the essence of vanilla and can be enjoyed on its own or paired with your favorite toppings. Whether served at a gathering or as an everyday dessert, this classic treat is sure to satisfy your sweet tooth.

Instant Pot Chocolate Mint Ice Cream

Chocolate mint ice cream is the perfect marriage of rich chocolate and refreshing mint flavors. This Instant Pot recipe makes a custard-based chocolate mint ice cream that’s creamy and indulgent. By infusing fresh mint leaves into the custard, you create a fresh mint flavor that balances beautifully with the deep, smooth chocolate. This ice cream is a great choice for those who love a sophisticated flavor combination that’s both refreshing and indulgent.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 6-8 fresh mint leaves
• 1/2 cup cocoa powder
• 4 oz semisweet chocolate, chopped
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Add the mint leaves to the milk mixture and heat until it begins to simmer. Remove from heat and let the mint leaves steep for 10 minutes.
3. Meanwhile, in a small bowl, whisk the egg yolks. Slowly pour some of the warm milk mixture into the yolks to temper them, then add the yolk mixture back into the saucepan.
4. Add the cocoa powder and chopped chocolate to the saucepan. Stir until the chocolate melts and the mixture thickens to a custard consistency.
5. Strain the mixture through a fine mesh sieve into a clean bowl to remove the mint leaves and any curdled egg.
6. Stir in vanilla extract and salt. Allow the mixture to cool, then refrigerate for at least 2 hours.
7. Pour the cooled custard into the Instant Pot and select the “Yogurt” function for 20 minutes. Afterward, let it cool completely in the Instant Pot.
8. Churn the custard in an ice cream maker according to the manufacturer’s instructions. Freeze the ice cream for 4 hours or overnight.

This chocolate mint ice cream is a perfect balance of decadent chocolate and refreshing mint flavors. The Instant Pot’s “Yogurt” function makes the custard-making process simple and efficient, delivering a smooth and creamy base. With its vibrant minty kick and rich chocolate undertones, this ice cream is a treat that will satisfy both chocolate lovers and mint enthusiasts alike. Whether for a special occasion or a regular indulgence, this ice cream is sure to impress.

Instant Pot Coconut Pineapple Ice Cream

Tropical and indulgent, coconut pineapple ice cream brings the bright flavors of the tropics right to your kitchen. This creamy, coconut-infused ice cream is combined with sweet pineapple chunks, giving it a rich yet refreshing taste. The Instant Pot helps create a custard base that’s smooth and full of coconut flavor, while the pineapple adds a juicy, tangy sweetness that perfectly complements the creamy base. Ideal for a summer treat or when you need to escape to a tropical paradise, this ice cream is a fun and exotic dessert option.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1 cup canned coconut milk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup fresh pineapple, diced
• 2 tbsp sugar (for the pineapple)

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. In a separate bowl, whisk the egg yolks. Slowly add a small amount of the warm milk mixture to the yolks to temper them, then return the mixture to the saucepan.
3. Cook over low heat, stirring constantly, until the custard thickens.
4. Strain the custard into a clean bowl and stir in coconut milk, vanilla extract, and salt. Let the custard cool to room temperature.
5. While the custard is cooling, place the diced pineapple in a small bowl and sprinkle with sugar. Let it sit for 10 minutes to draw out the juices.
6. Pour the cooled custard into the Instant Pot and select the “Yogurt” function for 20 minutes. Let it cool completely before refrigerating for at least 2 hours.
7. Churn the cooled custard in an ice cream maker according to the manufacturer’s instructions. Add the pineapple chunks during the last few minutes of churning.
8. Transfer the ice cream to an airtight container and freeze for 4 hours or overnight.

Coconut pineapple ice cream is a tropical treat that brings a taste of vacation to your home. The Instant Pot’s custard-making process ensures the base is silky smooth and rich with coconut flavor. With the addition of sweet pineapple, this ice cream offers a refreshing balance of creaminess and fruitiness. Perfect for warm weather or when you crave a tropical escape, this ice cream will transport you straight to the beach with every bite.

Instant Pot Strawberry Cheesecake Ice Cream

Strawberry cheesecake ice cream combines the richness of cheesecake with the sweetness of fresh strawberries for a decadent dessert. Using the Instant Pot, you can create a custard base infused with cream cheese, delivering a creamy and tangy flavor. Fresh strawberries are blended into the ice cream, adding a burst of sweetness that balances the richness of the cheesecake. This dessert is perfect for those who love cheesecake and ice cream alike, offering a dreamy, creamy treat that will delight your taste buds.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup cream cheese, softened
• 3/4 cup sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup fresh strawberries, hulled and diced
• 2 tablespoons sugar (for the strawberries)

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. In a separate bowl, whisk the egg yolks. Gradually add some of the warm milk mixture to the yolks to temper them, then return the egg mixture to the saucepan.
3. Stir in the softened cream cheese, and continue to cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
4. Strain the custard through a fine mesh sieve into a bowl to remove any curdled egg or cream cheese lumps. Stir in the vanilla extract and salt, and let the custard cool.
5. Meanwhile, toss the diced strawberries with 2 tablespoons of sugar, and allow them to sit for about 10 minutes.
6. Once the custard is cool, pour it into the Instant Pot and select the “Yogurt” function for 20 minutes.
7. After the yogurt cycle is complete, refrigerate the custard for at least 2 hours before churning in your ice cream maker.
8. During the last few minutes of churning, add the macerated strawberries.
9. Transfer the ice cream to an airtight container and freeze for 4 hours or overnight before serving.

This strawberry cheesecake ice cream is a delicious blend of creamy cheesecake and sweet, tangy strawberries. The Instant Pot makes the custard-making process a breeze, creating a smooth, rich base that’s elevated with the addition of cream cheese. The fresh strawberries bring a burst of fruity sweetness, making every bite irresistible. Whether you’re enjoying it on a warm summer day or as a special treat, this ice cream will satisfy your cravings for both cheesecake and ice cream in one delectable dessert.

Instant Pot Mango Sorbet

Mango sorbet is the ultimate refreshing treat, perfect for cooling down on a hot day. With its vibrant flavor and smooth texture, this sorbet is both dairy-free and naturally sweetened, making it a great option for those who prefer a lighter, fruit-focused dessert. The Instant Pot helps create a smooth mango puree base quickly, and with just a few ingredients, you can enjoy a tropical sorbet that tastes like it came straight from the beach.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1/2 cup water
• 1/4 cup sugar (or to taste)
• 1 tablespoon lime juice
• 1/4 teaspoon salt

Instructions:

1. Add the diced mangoes, water, sugar, lime juice, and salt to the Instant Pot. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 5 minutes.
2. Once the cooking time is complete, perform a quick release to release the pressure. Let the mixture cool for a few minutes.
3. Use an immersion blender or transfer the mixture to a blender to puree the mango until smooth.
4. Once the mango puree has cooled to room temperature, transfer it to a shallow dish and freeze for about 2 hours.
5. After freezing, scrape the mixture with a fork to create a sorbet-like texture. Return to the freezer and let it freeze until firm.
6. When ready to serve, scrape the sorbet again with a fork to fluff it up, and enjoy!

This mango sorbet is a perfectly refreshing treat with the vibrant, tropical flavor of ripe mangoes. The Instant Pot makes it incredibly easy to quickly cook the mango and create a smooth puree, while the simple ingredients ensure the natural sweetness of the fruit shines through. Whether you’re enjoying it on a sunny day or as a light dessert after a heavy meal, this sorbet is sure to leave you feeling refreshed and satisfied. It’s the perfect way to enjoy the taste of summer any time of year.

Instant Pot Espresso Coffee Ice Cream

Espresso coffee ice cream is a rich and indulgent dessert for coffee lovers who crave something both creamy and bold. The Instant Pot helps to create a custard base that’s infused with the deep flavors of espresso, while the rich creaminess of the mixture ensures each bite is velvety smooth. With the combination of coffee’s robust flavor and the ice cream’s creamy texture, this dessert offers a sophisticated treat for those who love the taste of coffee in all its forms.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 2 tablespoons espresso powder (or 1/2 cup brewed espresso, cooled)
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm milk mixture to the yolks to temper them, then add the egg mixture back into the saucepan.
3. Stir in the espresso powder (or brewed espresso) and continue to cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon.
4. Strain the custard through a fine mesh sieve into a clean bowl to remove any curdled egg. Stir in the vanilla extract and salt, and let the custard cool to room temperature.
5. Once cooled, pour the custard into the Instant Pot and select the “Yogurt” function for 20 minutes. After the cycle completes, refrigerate the custard for at least 2 hours.
6. Churn the cooled custard in your ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for 4 hours or overnight.

Espresso coffee ice cream is a decadent dessert that perfectly captures the essence of rich coffee flavor in a creamy, smooth base. The Instant Pot’s “Yogurt” function makes it easy to create the custard, and the result is a luxuriously creamy ice cream with a deep espresso flavor that coffee lovers will adore. Whether you enjoy it as an after-dinner treat or a special indulgence, this ice cream is the ultimate way to satisfy your coffee cravings in a sweet, creamy form.

Note: More recipes are coming soon!