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Hero shot of French silk pie ice cream with chocolate curls and crust pieces.

French Silk Pie Ice Cream

French silk pie ice cream recipe with 4 simple ingredients. Creamy, chocolatey frozen dessert perfect for summer. Easy no-churn method!
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Prep Time 20 minutes
Cook Time 10 minutes
Freezing Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Ice Cream Base
  • 1 crust Pre-made pie crust Graham cracker crust works too
  • 14 oz Sweetened condensed milk Eagle Brand preferred
  • 3.4 oz Instant chocolate pudding mix French vanilla works for variation
  • 16 oz Whipped topping or heavy cream Cool Whip or homemade; use 2 containers (8 oz each) or 2 cups heavy cream

Equipment

  • mixing bowls
  • Electric mixer
  • Cookie sheet
  • parchment paper
  • Freezer-safe container
  • rubber spatula

Method
 

  1. Preheat oven to 400°F. Line a cookie sheet with parchment paper and unroll pie crust onto it. Bake for 8-10 minutes until golden brown. Let cool completely before breaking into bite-sized pieces.
  2. In a medium bowl, whisk together sweetened condensed milk and instant chocolate pudding mix until smooth. Let sit for 5 minutes.
  3. Fold in whipped topping or freshly whipped cream using a rubber spatula. Mix gently to maintain a light, airy texture.
  4. Fold in the cooled, broken pie crust pieces gently to distribute throughout the ice cream base without crushing them.
  5. Transfer mixture to a freezer-safe container, cover with plastic wrap pressed directly on the surface, seal with a lid, and freeze for at least 4 hours or overnight.

Notes

Try variations like mini chocolate chips, toasted pecans, or bourbon for extra flavor. For dairy-free versions, use coconut cream and sweetened condensed coconut milk. Store in the back of your freezer to prevent ice crystals. Makes ahead beautifully!