| Level: | Easy |
| Total: | 45 min |
| Prep: | 45 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- 4 store-bought red velvet cupcakes
- 1 1/2 pints vanilla ice cream
- 1 1/2 pints blueberry sorbet
- 2 cups cold heavy cream
- 2 tablespoons confectioners’ sugar
Instructions
- Scrape off and discard the frosting from the cupcakes; crumble the cupcakes into crumbs. Press all but 1/4 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 whipped cream.
- 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. Top the pie with the whipped cream and sprinkle the reserved cupcake crumbs around the edge. Freeze until firm, at least 4 hours or overnight.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 388 |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugar | 32 g |
| Protein | 3 g |
| Cholesterol | 83 mg |
| Sodium | 124 mg |
| Serving Size | 1 of 10 servings |
| Calories | 388 |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugar | 32 g |
| Protein | 3 g |
| Cholesterol | 83 mg |
| Sodium | 124 mg |
Reviews
I made this recipe for a 4th of July TV segment. It takes a little time to make but it’s an EASY recipe to follow. This will definitely give 4th of July parties and potlucks a little WOW factor. http://carpediemwithjasmine.com/4th-of-july-entertaining-part-i/