Red Velvet-Blueberry Ice Cream Pie – a delicious recipe with store-bought red velvet cupcakes, vanilla ice cream, sorbet, cold heavy cream, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Scrape off and discard the frosting from the cupcakes; crumble the cupcakes into crumbs.
2
Press all but 1/4 cup crumbs into the bottom and up the sides of a 9-inch deep-dish pie plate.
3
Freeze 30 minutes.
4
Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes.
5
Spread the ice cream evenly over the crust using an offset spatula or rubber spatula; spread the sorbet on top.
6
(Return the pie to the freezer between layers if the ice cream gets too soft.)
7
Freeze while you make the whipped cream.
8
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.
9
Top the pie with the whipped cream and sprinkle the reserved cupcake crumbs around the edge.
10
Freeze until firm, at least 4 hours or overnight.
11
Photograph by Con Poulos
569
kcal
Calories
43
g
Fat
21
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 store-bought red velvet cupcakes, 1 1/2 pints vanilla ice cream, 1 1/2 pints blueberry sorbet, 2 cups cold heavy cream, and more.
Yes, Red Velvet-Blueberry Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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