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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Red Velvet-Blueberry Ice Cream Pie Recipe

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This recipe for Red Velvet-Blueberry Ice Cream Pie is from Angelique's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Store-bought Red Velvet Cupcakes
1½ pts Vanilla Ice Cream
1½ pts Blueberry Sorbet
2 c Cold Heavy Cream
2 T Powdered Sugar
Directions:
Directions:
Scrape off and discard the frosting from the cupcakes; crumble the cupcakes into crumbs. Press all but ¼ 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 whipping cream.

Beat the heavy cream and powdered sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about three (3) minutes. Top the pie with the whipped cream and sprinkle the reserved cupcake crumbs around the edge. Freeze until firm, at least four (4) hours or overnight.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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