When I was a girl, we didn’t have fancy ice cream shops on every corner. Out here in the country, if you wanted something cold and sweet in the summer, you made it yourself. These strawberry cream freezer bars are the kind of simple, no-fuss treat farm wives would pull out when the hay was in and the kids came tumbling into the kitchen, sunburned and happy. Just four ingredients, a little patience while they freeze, and you’ve got something that tastes like the best parts of June tucked into a pan. They’re light, creamy, and just sweet enough—perfect for those days when you want dessert but don’t want to turn on the oven. Anyone can make these, even on a busy weeknight, and they’re the sort of thing that disappears from the freezer one little square at a time.
These strawberry cream freezer bars are lovely on their own, but they shine even brighter when you build a simple summer plate around them. I like to serve them after an easy backyard meal—grilled chicken, sweet corn on the cob, and a big bowl of sliced garden tomatoes with a little salt and pepper. If you’re hosting company, set the bars out with fresh berries on the side and a pot of coffee or a pitcher of iced tea. They also make a nice finish to a church potluck or family reunion, especially if you cut them small and nestle them into cupcake liners so folks can grab and go. However you serve them, keep the pan in the freezer until the very last minute so they stay firm and frosty.
4-Ingredient Strawberry Cream Freezer Bars
Servings: 12
Ingredients
2 cups fresh strawberries, hulled and finely chopped (or lightly mashed)
1 (14-ounce) can sweetened condensed milk
2 cups cold heavy whipping cream
2 cups crushed graham crackers (about 16 full sheets), lightly packed
1 (14-ounce) can sweetened condensed milk
2 cups cold heavy whipping cream
2 cups crushed graham crackers (about 16 full sheets), lightly packed
Directions
