Luxurious French Silk Ice Cream

This French silk ice cream is rich, velvety, and loaded with deep chocolate flavor—just like the classic French silk pie but in frozen form. Every bite is smooth and indulgent, with a creamy texture that melts perfectly on the tongue. I love making this no-churn version whenever I want a sophisticated, chocolate-lover’s dessert without the hassle of churning or cooking custards.

Why I Love This Recipe

I love how truly decadent and smooth this French silk ice cream turns out. It’s got all the richness of chocolate mousse, balanced with a subtle whipped cream lightness. The no-churn method means I don’t need any special equipment, and the result still feels like a premium scoop you’d get at a gourmet shop. It’s perfect for dinner parties, date nights, or whenever I’m craving something truly indulgent.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Heavy whipping cream

• Sweetened condensed milk

• Semi-sweet or dark chocolate (melted and cooled)

• Unsweetened cocoa powder

• Butter (melted)

• Vanilla extract

• Salt

• Optional: mini chocolate chips or shaved chocolate for texture

directions

1. I start by whipping the heavy cream in a large bowl until stiff peaks form and the cream is thick and fluffy.

2. In another bowl, I stir together the sweetened condensed milk, melted chocolate, cocoa powder, melted butter, vanilla extract, and a pinch of salt.

3. I gently fold the whipped cream into the chocolate mixture, being careful not to deflate it.

4. Once fully combined, I fold in any optional mix-ins like mini chocolate chips or shavings.

5. I pour the mixture into a loaf pan or freezer-safe container, smoothing the top.

6. I cover and freeze it for at least 6 hours or overnight, until fully firm.

7. Before serving, I let it sit at room temperature for 5–10 minutes so it’s scoopable and extra creamy.

Servings and timing

This recipe makes about 6–8 servings. It takes 15–20 minutes to prepare and 6 hours to freeze—ready in around 6½ to 7 hours total.

Variations

• I swirl in chocolate ganache or fudge sauce for an extra decadent touch.

• I add espresso powder to the base for a mocha flavor.

• Sometimes I mix in crushed chocolate cookies or graham crackers for texture.

• I use white or milk chocolate for a lighter version of the same creamy richness.

storage/reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. It stays smooth and scoopable with a short rest at room temp. No reheating needed—it’s meant to be enjoyed cold and creamy.

FAQs

What makes this French silk ice cream different from regular chocolate ice cream?

It’s richer, silkier, and inspired by the mousse-like texture of French silk pie, with a higher ratio of chocolate and butter for that luxurious mouthfeel.

Do I need to temper the chocolate before adding it?

No, I just melt it gently and let it cool slightly before mixing it in—it blends beautifully with the condensed milk.

Can I use milk chocolate instead of dark?

Yes, but the flavor will be sweeter and less intense. I adjust the amount based on my preference for sweetness.

Is this safe for kids since traditional French silk includes raw eggs?

Yes! This no-churn version skips the eggs entirely, making it safe and easy for everyone to enjoy.

Can I make this dairy-free?

Yes, I use coconut cream, dairy-free sweetened condensed milk, and a vegan chocolate for a delicious dairy-free version.

Conclusion

This French silk ice cream is everything I want in a chocolate dessert—smooth, rich, and luxurious. It’s an easy, elegant treat that looks fancy but comes together effortlessly in my own kitchen. Once I take that first creamy bite, it’s hard to stop.