Red Velvet-Blueberry Ice Cream Pie

1 Rating
Recipe courtesy ofFood Network Kitchen

Total: 45 min Prep: 45 min

Yield: 8 to 10 servings

Level: Easy



  • 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


  • 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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From:Food Network Magazine

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1 Rating

Jasmine Stringer
I made this recipe for a 4th of July TV segment. It takes a little time to make but it's an EASY recipe to follow. This will definitely give 4th of July parties and potlucks a little WOW factor. See All Reviews Post Review

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