Best Red Velvet Blueberry Ice Cream Pie Recipes

Red Velvet-Blueberry Ice Cream Pie image

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 5

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

Steps:

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.

Red Velvet-Blueberry Ice Cream Pie image

Provided by Carol Perricone

Time 30m

Number Of Ingredients 5

4 store bought red velvet cupcakes
1 1/2 pt vanilla ice cream
1 1/2 pt blueberry sorbet
2 c heavy cream, cold
2 Tbsp powdered sugar

Steps:

1. Scrape off and discard the frosting from the cupcakes; crumble cupcakes into crumbs. Press all but 1/4 cup crumbs into bottom and up sides of a 9-inch deep-dish plate. Freeze for 30 minutes.
2. Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice cream evenly over the crust; spread the sorbet on top of ice cream. (return pie to freezer between layers if ice cream gets too soft). Freeze pie again while you make the whipped cream.
3. Beat the heavy cream and powdered sugar in a large bowl with mixer on medium-high speed until soft peaks form, about 3 minutes. Top pie with whipped cream, and sprinkle reserved cupcake crumbs around edges.
4. Freeze pie until firm, at least 4 hours or overnight.