Red Velvet Ice Cream Pie (1 of 10)
Red Velvet Ice Cream Pie(1 of 10)
Red velvet cake is one of the most delicious desserts we’ve even eaten, but baking one from scratch can be difficult. We decided to switch things up a bit and make a red velvet ice cream pie instead of a red velvet cake. Save time by using store-bought red velvet cupcakes instead of making them from scratch.
- 4 red velvet cupcakes
- 1 1/2 pints vanilla ice cream
- 1 1/2 pints blueberry sorbet
- 2 cups cold heavy whipping cream
- 2 tablespoons confectioners’ sugar
Remove frosting from cupcakes, and crumble them into small pieces. Press all but 1/4 cup crumbs into the bottom and up the sides of a 9-inch deep-dish pie plate, then freeze for at least 30 minutes.
Spread vanilla ice cream over the crust with a spatula, then spread sorbet on top. Freeze the pie 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. Top the red velvet pie with the whipped cream and sprinkle the reserved cupcake crumbs around the edge. Freeze for at least 4 hours.