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Easy French Silk Pie Ice Cream – this easy ice cream recipe is no churn and needs no ice cream machine! It’s chocolate and has chunks of pie crust and tastes like a French Silk Pie!

french silk pie ice cream in white dish

Happy Thursday everyone! I know, bonus post, woo-hoo!

I just wanted to let you know I’m guest posting today for Karen at Trilogy Edibles. Karen needed some extra help this week and I was happy to help, because, well, I love Karen. She’s super nice, her cake decorating skills are awesome, and she married cookies and fudge. What’s not to love?

I made her some ice cream. That has pie in it, of course.

So go on over, say hello, and read about my midnight exploits from back in the day.

{Well, maybe not you mom. You may not want to know what I was doing late at night in high school. Just sayin’.}

french silk pie ice cream in white dish

Ice cream is just better with crust. Trust me. Go on. You know you want the recipe.

This ice cream is easy and made without a machine. It’s no churn ice cream at it’s best, and it tastes like French Silk Pie!

Overhead shot of french silk pie ice cream in a white bowl with pink background.

French Silk Pie Ice Cream

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This easy no churn ice cream recipe tastes just like French Silk Pie but is ice cream! You don't need a machine; it's no churn easy ice cream with just 4 ingredients.
Prep Time 30 minutes
Freezing time 4 hours
Yield 8 servings
Serving Size 1 serving
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Ingredients
 

  • 1 pie crust from a package of two
  • 1 can 14 ounces sweetened condensed milk
  • 1 box 3.4 ounces instant chocolate pudding mix
  • 2 8 ounce containers whipped topping OR 2 cups cold heavy whipping cream
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Instructions

  • Preheat oven to 400°F. Unroll pie crust flat onto a cookie sheet lined with parchment paper. Bake for 8-10 minutes until golden and crispy. Cool, then break into pieces.
  • If using heavy whipping cream: beat it to stiff peaks.
  • Mix together sweetened condensed milk and pudding. Stir in either whipped cream or whipped topping. Stir in pie crust pieces. Place in a container and freeze until hard, about 4 hours or overnight.

Recipe Nutrition

Serving: 1serving | Calories: 99kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.01mg | Sodium: 88mg | Potassium: 21mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 0.4IU | Calcium: 4mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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22 Comments

  1. Seriously? Dorothy…my friend…..I will be 300 pounds soon if I don’t stop reading your blog! YUMMMY !!! Ok, so maybe we could enter these into WW tools?? whats the point tho right? RIGHT! oh my gosh so many heavenly recipes on here!

    ugh

    Reply

    1. I’ve never entered it into WW, but if you use fat-free Cool Whip fat-free sweetened condensed milk, it’s at least almost fat free!! 🙂 And looking is free calories. So is eating while exercising. Right?

      Reply