Step-by-Step Instructions for Vanilla Ice Cream Bars:
1️⃣ Heat and Combine:
- In a saucepan, combine:
✔ Whipping cream
✔ Milk
✔ Milk powder
✔ Sugar
✔ Condensed milk - Whisk everything together and place the pot over low heat. Stir gently but constantly to avoid burning.
2️⃣ Thicken the Base:
- Once warm, stir in the cornstarch.
- Keep stirring until the mixture begins to thicken into a smooth custard-like texture—this usually takes 5–7 minutes.
- Remove from heat and stir in vanilla extract.
3️⃣ Freeze and Set:
- Let the mixture cool slightly, then pour into ice cream molds of your choice.
- Gently tap the molds to remove air bubbles.
- Freeze for at least 4 hours or overnight, until fully set.
4️⃣ Unmold and Enjoy:
- Run warm water over the outside of the molds for a few seconds to loosen.
- Gently remove your bars, and enjoy straight away—or dip in melted chocolate for an extra treat!
Quick Snapshot:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Freeze Time: 4+ hours
- Total Time: ~20 minutes active
- Servings: 6–8 bars (depending on mold size)
- Calories: ~120 kcal per bar
Pro Tips for Ice Cream Bar Success:
- Smooth Texture Tip: Strain the mixture before pouring into molds if you want ultra-smooth bars.
- No Milk Powder? Add a little extra condensed milk or cream to balance richness.
- Customize It: Swirl in chocolate, jam, cookie crumbs, or fruit puree before freezing for flavor twists.
- Stick Tip: Insert popsicle sticks after 30–60 minutes of freezing if your molds don’t hold them in place well from the start.
Why You’ll Love This Recipe:
- Simple & No-Churn: No machine, no fuss—just freeze and enjoy.
- Velvety Texture: Thickened with cornstarch for that perfect creamy bite.
- Classic Vanilla Flavor: Sweet, smooth, and ultra-satisfying.
- Perfect for Summer (or Anytime!): Kid-friendly, adult-approved.
FAQ About Vanilla Ice Cream Bars:
Can I make this dairy-free?
Try coconut cream + plant-based milk, and use dairy-free condensed milk and vanilla.
How long will they last in the freezer?
Up to 2 weeks, sealed in an airtight container or zip-top bag to prevent freezer burn.
Can I double the recipe?
Absolutely—just scale the ingredients proportionally and use more molds!
Common Problems and Fixes:
Bars too icy?
Make sure you’re using whipping cream, not just milk. The fat content helps prevent iciness.
Too soft?
Freeze longer or add a bit more cornstarch to thicken the base before freezing.
Won’t release from molds?
Run under warm water for a few seconds—don’t force them out!
Flavor Variations You Can Try:
- Chocolate-Dipped: Coat frozen bars in melted chocolate and refreeze.
- Cookies & Cream: Stir in crushed chocolate sandwich cookies before freezing.
- Berry Swirl: Add raspberry or strawberry puree in layers.
- Caramel Core: Drop a little caramel in the center before adding the rest of the mixture.
Perfect for Any Occasion:
Whether it’s a backyard BBQ, sunny afternoon snack, or midnight freezer raid, these Vanilla Ice Cream Bars are a go-to frozen favorite. Creamy, easy, and oh-so-chill—what’s not to love?
Ice Cream Bar Success:
Simple, creamy, and bursting with classic vanilla flavor—these bars prove that homemade really is better. Just mix, freeze, and enjoy every cool, delicious bite!
Made them? Snap a pic and tag your frosty creation—we’re here for all your frozen dessert dreams!
