Red Velvet-Blueberry Ice Cream Pie

Total Time:
45 min
Prep:
45 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 4 store-bought red velvet cupcakes
  • 1 1/2 pints vanilla ice cream
  • 1 1/2 pints blueberry sorbet
  • 2 cups cold heavy cream
  • 2 tablespoons confectioners' sugar
Directions
  • Scrape off and discard the frosting from the cupcakes; crumble the cupcakes into crumbs. Press all but 1/4 cup crumbs into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze 30 minutes.

  • Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice cream evenly over the crust using an offset spatula or rubber spatula; spread the sorbet on top. (Return the pie to the freezer between layers if the ice cream gets too soft.) Freeze while you make the whipped cream.

  • Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Top the pie with the whipped cream and sprinkle the reserved cupcake crumbs around the edge. Freeze until firm, at least 4 hours or overnight.

  • Photograph by Con Poulos


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    This recipe is featured in:

    4th of July