Red Velvet-Blueberry Ice Cream Pie
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 388
- Total Fat
- 23
- Saturated Fat
- 14
- Carbohydrates
- 45
- Dietary Fiber
- 2
- Sugar
- 32
- Protein
- 3
- Cholesterol
- 83
- Sodium
- 124
- Total: 45 min
- Prep: 45 min
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.