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

My Private Notes

Add a Note
More from:

4th of July

Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

IDEAS YOU'LL LOVE

No-Churn Pumpkin Pie Ice Cream

Recipe courtesy of Food Network Kitchen

No-Bake S'mores Ice Cream Pie

Recipe courtesy of Ronnie Woo

Strawberry Ice Cream Pie

Recipe courtesy of Food Network Kitchen

Red Velvet Whoopie Pies

Recipe courtesy of Amanda Freitag

Red Velvet Whoopie Pies

Recipe courtesy of Food Network Kitchen

Red Velvet Whoopie Pies

Recipe courtesy of Emily Isaac

Ice Cream Pie

Recipe courtesy of Ree Drummond

Blueberry Pie with Chantilly Cream

Recipe courtesy of Judy Joo

Easy Berries and Cream Pie

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories