The recipe for these French Silk Pie Ice Cream Rolls actually includes a lot more ingredients than what you need for your rolls. But rolls are not practical. You can’t store like 100 bowls of ice cream rolls in your freezer. However storing a full bucket of ice cream is a sweet problem to have. You can scoop some out when you feel like having some of your favorite icy dessert. Even if you want to make some rolls you can melt some down and follow only the steps about the rolls all over again. Let’s get straight to the recipe.
French Silk Pie Ice Cream Rolls
Graham cracker ice cream
- 2 2/3 cups whole milk
- 1 T + 2 t cornstarch
- 2 oz 4 T cream cheese, softened
- pinch kosher salt
- 1 1/2 cups heavy cream
- 3/4 cups sugar
- 1/4 cup light corn syrup
- 1 cup roughly broken graham crackers*
French silk pie filling
- 3/4 cup 1 1/2 sticks butter, softened to room temperature
- 1 cup sugar
- 2 oz. unsweetened chocolate melted and cooled slightly
- 3 large eggs
- 1 T vanilla
- a few handfuls broken Oreo cookies
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. In a medium bowl, mix the cream cheese and salt together with a spatula.
Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan. Bring to a boil over medium high heat and boil for 4 minutes. Remove from heat and whisk in the cornstarch slurry. bring the mixture back to a boil over medium high heat and cook, whisking until thickened, about 1 minute. Remove from heat.
Whisk the hot mixture into the cream cheese mixture. Stir in the broken graham crackers. Allow the mixture to steep for about 3 minutes or until the crackers dissolve. At this point beat with an electric mixer or puree with an immersion blender. Force the mixture through a fine mesh strainer into a clean bowl. Whisk to cool a bit. Remove a small portion of it for the rolls and cool the rest in the fridge for 5 hours.
Meanwhile make the French silk pie filling. Using a stand mixer fitted with the whisk attachment cream the butter. Slowly add sugar and whip until smooth. Blend in chocolate until mixed evenly. Add eggs, 1 at a time, beating 5 minutes after each; this is a must! (Skimping on the time will have runny results. It may induce tears.) Add vanilla and mix until combined, scraping the sides. Romve a small portion of it for the rolls and freeze the rest in the freezer for 4 hours.
Combine a small portion of both into a large skillet or a large flat cooking pan and make sure they are mixed good. Also make sure that the mixture is very thin to be easy to scrape and roll.
Once you add them you can use the paint scrapers to chop them into small pieces to your preference. Chopping the ingredients up will improve the texture of the ice scream.
After you get a combined mixture of all the ingredients you want in your ice cream, you should place the skillet leveled in a freezer for 4 hours. For this method to work you need to patient and follow the instructions because if you don’t freeze the ice cream enough it wont roll, you will just get cool dessert.
Before you take the skillet out of the freezer don’t forget to freeze the bowl you will use to store the rolls and the paint scrapers you will use to scrape and roll the ice cream into the freezer for at least 15-30 minutes. The rolls will be very thin so they will absorb heat very well and will start melting as soon as you make them so it’s crucial to serve them in cold dishes and use cold tools while you are scraping them.
After the freezing time has passed make sure you are ready to start scraping because this is something that needs to be done right after you remove the skillet from the freezer. Quickly scrape the ice cream into rolls by starting from one end at an angle and pushing carefully to the other end. If the ice cream doesn’t roll don’t panic, get a butter knife and help with the forming of the rolls.
Get the frozen bowl out of your freezer and place each roll in your bowl for serving. You can top the rolls with whatever you choose. More fruit maybe or some caramel, some sprinkles maybe.
For the rest:
Churn the leftover graham cracker ice cream in your ice cream maker according to the manufacturer’s directions. Layer in storage containers with the leftover French silk pie filling and Oreos. Cover with plastic wrap and seal with an airtight lid. Freeze until firm, at least 4 hours.