Recipe courtesy of Food Network Kitchen
Save Recipe Print
Red Velvet-Blueberry Ice Cream Pie
Total:
45 min
Prep:
45 min
Yield:
8 to 10 servings
Level:
Easy
Total:
45 min
Prep:
45 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

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

More from:

4th of July

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Homemade Vanilla Ice Cream

Recipe courtesy of Food Network Kitchen

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

Peanut Butter Ice Cream

Recipe courtesy of Food Network

No-Churn Vanilla Ice Cream

Recipe courtesy of Food Network Kitchen

No-Churn Cherries 'n' Creme Ice Cream

Recipe courtesy of Food Network

Chocolate Cobbler with Cherry Ice Cream

Recipe courtesy of Elizabeth Heiskell

Browse Reviews By Keyword

          Latest Stories