RED VELVET-BLUEBERRY ICE CREAM PIE
Another Food Network recipe that I am anxious to try! Doesn't the picture look simply divine? Photo: Food Network Magazine July/Aug 2013.
Provided by Carol Perricone
Categories Ice Cream & Ices
Time 30m
Number Of Ingredients 5
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.
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Alec Begay
[email protected]This pie is a great way to use up leftover red velvet cake. It's also a fun and festive dessert for any occasion.
James Njenga
[email protected]This pie was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the filling.
David Terway
[email protected]This pie is so delicious! The crust is flaky and the filling is creamy and flavorful. I will definitely be making this again.
Muhammad Nur
[email protected]I'm not a huge fan of red velvet cake, but I really enjoyed this pie. The blueberry filling is the perfect complement to the red velvet crust.
Fuad Esmael
[email protected]This pie is a bit time-consuming to make, but it's worth it. The crust is so flaky and the filling is so creamy and flavorful.
Bial Bite
[email protected]This pie is so easy to make and it's always a hit. I love that I can use frozen blueberries, which makes it a great option for when I'm short on time.
Steve Persaud
[email protected]I had some trouble getting the crust to come together, but once I did, the pie turned out great. The filling is especially delicious.
Sajan Rai
[email protected]This pie was a bit too sweet for my taste, but my kids loved it. They said it was the best pie they've ever had.
Danyal W
[email protected]This pie is absolutely gorgeous! I love the way the red velvet and blueberry swirl together. It's also very tasty. The crust is flaky and the filling is creamy and flavorful.
Boris Blaze
[email protected]I've made this pie twice now and it's always a crowd-pleaser. The red velvet crust is so festive and the blueberry filling is the perfect balance of sweet and tart.
Reason Thauri
[email protected]This pie was a hit at my last dinner party! The combination of red velvet and blueberry is so unique and delicious. The pie was also very easy to make, which is always a bonus.