Red Velvet-Blueberry Ice Cream Pie
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
43
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
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