red velvet-blueberry ice cream pie

★★★★★ 1 Review
coolbaker1 avatar
By Carol Perricone
from Massapequa Park, NY

Another Food Network recipe that I am anxious to try! Doesn't the picture look simply divine? Photo: Food Network Magazine July/Aug 2013.

serves 8-10
prep time 30 Min
method Refrigerate/Freeze

Ingredients For red velvet-blueberry ice cream pie

  • 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

How To Make red velvet-blueberry ice cream pie

  • 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.

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