No Bake Peaches and Cream Bars

No Bake Peaches and Cream Bars make the perfect summer treat: cool to eat, no baking for a cooler kitchen, and fresh summer peaches. And since you can sub frozen peaches for fresh, you can make this sure-to-fall-in-love-with recipe year round.

I love dreaming up new no-bake treats. In the summer, it’s even more fun with so many delicious classic flavor combinations to play with. I’ve made creamsicle dream bars that taste just like the ice cream truck treat, a Key lime icebox cake that rivals the classic pie, and a coconut mousse that will transport you to the tropics. The easy dessert I can’t wait to share this year is a cool and creamy freeze bar featuring my favorite summer fruit – peaches.

My peaches and cream freeze bars start with a simple no-bake crumb crust made from vanilla wafer cookies. The filling is an easy no-churn ice cream that just has fresh or frozen peaches, sweetened condensed milk, and heavy cream. Make these bars now, so that they’re ready to serve at a moment’s notice.

Why you’ll love it

• Nothing says summer like peaches and cream. If you love the classic combination of peaches and cream, then get your freezer ready for these no-bake bars.
• They’re oh-so-easy to make. You can whip up these fruity freeze bars with just six ingredients (plus salt), and there’s no ice cream maker required.

Key ingredients in no bake peaches and cream bars

• Peaches: Using either fresh or frozen peaches is easy. There is no need to peel fresh peaches or thaw frozen peaches before starting.
• Sweetened condensed milk: This canned milk product is thick, rich, and sweet. Just don’t mistake it for evaporated milk, which is unsweetened.
• Heavy cream: Use your food processor to make a stable whipped cream.
• Vanilla wafers: You’ll need about 50 vanilla wafer cookies to make the crumb crust for this dessert.

No Bake Peaches and Cream Bars

Serves 12

Ingredients:

For the crust:

• 8 tablespoons (1 stick) unsalted butter, melted and cooled
• 50 vanilla wafer cookies (about 6 1/2 ounces)
• 2 tablespoons granulated sugar
• 1/2 teaspoon kosher salt

For the peach filling and garnish:

• 12 ounces fresh peaches, unpeeled, quartered, and pitted (about 4 medium)
• 1 (14-ounce) can sweetened condensed milk
• 1/4 teaspoon kosher salt
• 2 cups cold heavy cream
• 12 peach slices, for garnish

Directions:

Make the crust:

1. Line an 8-inch square baking pan with two sheets of parchment paper, positioning them perpendicular to each other so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.
2. Process 50 vanilla wafers, 2 tablespoons granulated sugar, and 1/2 teaspoon kosher salt in a food processor until the cookies are the texture of sand, about 15 seconds. Remove 1 tablespoon of the vanilla wafer crumbs and reserve for garnish.
3. Add 1 stick melted and cooled unsalted butter to the food processor and pulse to combine, 6 to 8 (1-second) pulses.
4. Transfer the mixture into the baking pan. Use the bottom of a flat measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners.

Make the peach filling:

1. Wipe the food processor clean. Add 12 ounces quartered and pitted peaches, and process until smooth. Add 1 (14-ounce) can sweetened condensed milk and 1/4 teaspoon kosher salt, and process until combined. Transfer to a large bowl. Wash and dry the food processor and blade.
2. Add 2 cups cold heavy cream to the food processor and process until soft peaks form, 1 to 2 minutes. Reserve and refrigerate a heaping 1/2 cup for garnish. Gently whisk the remaining whipped cream into the peach mixture until no streaks remain.
3. Transfer onto the crust and smooth into an even layer. Cover and freeze until firm, at least 5 hours or up to overnight.
4. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 12 bars, wiping the knife clean between each cut for the cleanest-looking slices. Top each piece with a dollop of the reserved whipped cream, a sprinkle of the reserved vanilla wafer crumbs, and a peach slice.

Recipe notes

• Frozen peach substitute: 1 (16-ounce) bag frozen peach slices can be used in place of fresh. Use 12 ounces frozen, unthawed peach slices for the filling and use the remaining peach slices for garnish.
• Storage: Freeze leftovers in an airtight container for up to one week.

More creamy favorites for your recipe box:
Creamsicle Mousse
Berry Trifle

Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.

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