Red Velvet Blueberry Ice Cream Pie Food

BLUEBERRY PIE ICE CREAM RECIPE

Steps:

• In a saucepan heat 1 cup of heavy cream, sugar, and salt. Cut the vanilla bean in half and scrape seeds into mixture along with the vanilla bean pod. Stir until sugar is dissolved. Remove from heat and remove bean pod.
• Add 1 cup heavy cream, 1 cup milk, vanilla extract, and crushed graham cracker.
• Refrigerate mixture until thoroughly cooled.
• Add chilled mixture to ice cream maker and churn according to directions.
• Once churned, gently stir in pie filling and serve right away, or layer ice cream and pie filling in container, and freeze until desired hardness.

RED VELVET ICE CREAM

Steps:

• Whip the whipping cream with a mixer for at least 4 minutes, until soft peaks form. The cream will go through several stages, from bubbly, to slightly thickened, to rippling, and finally puffy and airy.
• Gently stir in the sweetened condensed milk, along with the vanilla extract. You don't want to deflate the cream, so avoid overmixing.
• Pour the ice cream mixture into a clean loaf pan or casserole dish lined with parchment paper. Smooth it out into an even layer with the back of a spoon or an offset spatula.
• Next, dot on softened bits of cream cheese and push them into the ice cream mixture with your spoon or spatula. Break up the red velvet cupcake into pieces and add the same way.
• Cover with foil or plastic wrap and freeze for 4 hours or overnight.

RED, WHITE AND BLUEBERRY ICE CREAM PIE WITH GRANOLA CRUST

Steps:

• Preheat oven to 350°. Place granola and walnuts in a food processor; pulse until fine crumbs form. Add butter and honey; pulse just until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 10-12 minutes or until lightly browned. Cool completely on a wire rack., Spread ice cream into prepared crust. Freeze, covered, at least 2 hours., In a small saucepan, combine raspberry sauce ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, 5-7 minutes or until thickened, stirring occasionally. Meanwhile, in another saucepan, repeat with blueberry sauce ingredients., Press each sauce through a fine-mesh strainer into a bowl; discard seeds. Cool completely., Transfer sauces to separate heavy-duty resealable plastic bags; cut a small hole in corner of bag. Decorate pie as desired. Freeze, covered, until serving. Serve with any remaining raspberry and blueberry sauces.

BLUEBERRY ICE CREAM PIE

Steps:

• Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.
• Bake 8 to 12 minutes until lightly golden. "Don't overbrown or the crust will have an overpowering flavor," Scott says. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).
• In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.
• Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.
• Set aside to cool; refrigerate sauce until completely chilled before proceeding. "Otherwise you'll wind up with a blueberry milk shake," Scott says.
• Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.
• Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.
• Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set. To serve:
• In chilled mixing bowl, whisk crème fraîche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. "It is very easy to go from smooth to grainy," Scott says. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.

RED VELVET-BLUEBERRY ICE CREAM PIE

Steps:

• 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.

RED VELVET-BLUEBERRY ICE CREAM PIE

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.

RED, WHITE & BLUEBERRY NO-CHURN ICE CREAM

Steps:

• Place metal loaf pan in freezer.
• Whisk together condensed milk, 1 cup berries, vanilla and salt in a large bowl; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold in whipped cream into the milk/berry mixture (carefully so you don't deflate cream) with spatula until combined.
• Layer 1/3 of mixture into chilled 9-by-5-by-3-inch metal loaf pan. Spoon half of both blueberry and strawberry preserves and swirl preserves through mixture using the tip of knife or bamboo skewer, so you end of with flavored ribbons of blueberry and strawberry. Repeat layers. Add remaining 1/2 cup berries on top layer of mixture.
• Cover with plastic wrap. Freeze 8 hours or overnight until solid and scoopable. Serve with additional berries if desired.

HEALTHY BLUEBERRY CHEESECAKE ICE CREAM

Steps:

• Directions In a highpowered blender or food processor, process the banana, scraping down the sides of the blender every so often, until smooth and creamy. Add the cream cheese and process until blended. Add the blueberries and graham crackers. Pulse until just combined. Serve immediately for soft serve or freeze for a few hours until scoopable.