Red Velvet-Blueberry Ice Cream Pie

Carol Perricone

By
@coolbaker1

Another Food Network recipe that I am anxious to try! Doesn't the picture look simply divine?

Photo: Food Network Magazine July/Aug 2013.


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Rating:

Serves:

8-10

Prep:

30 Min

Method:

Refrigerate/Freeze

Ingredients

4
store bought red velvet cupcakes
1 1/2 pt
vanilla ice cream
1 1/2 pt
blueberry sorbet
2 c
heavy cream, cold
2 Tbsp
powdered sugar

Directions Step-By-Step

1
Scrape off and discard the frosting from the cupcakes; crumble cupcakes into crumbs. Press all but 1/4 cup crumbs into bottom and up sides of a 9-inch deep-dish plate. Freeze for 30 minutes.
2
Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice cream evenly over the crust; spread the sorbet on top of ice cream. (return pie to freezer between layers if ice cream gets too soft). Freeze pie again while you make the whipped cream.
3
Beat the heavy cream and powdered sugar in a large bowl with mixer on medium-high speed until soft peaks form, about 3 minutes. Top pie with whipped cream, and sprinkle reserved cupcake crumbs around edges.
4
Freeze pie until firm, at least 4 hours or overnight.

About this Recipe

Course/Dish: Pies, Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American