Everyone Begs for My No-Bake Peach Freeze Bar Recipe (It’s So Easy)

A Summer Treat That’s Easy to Make

Dreaming up new no-bake treats is one of my favorite things to do, especially during the summer when there are so many delicious classic flavor combinations to explore. Over the years, I’ve created a variety of desserts that bring back fond memories of childhood treats. From creamsicle dream bars that taste just like the ice cream truck treat to a Key lime icebox cake that rivals the classic pie, and even a coconut mousse that feels like a trip to the tropics, I always find joy in experimenting with flavors.

This year, I’m excited to share a new recipe that perfectly captures the essence of summer: peach freeze bars. These cool and creamy bars feature my favorite summer fruit—peaches—and are sure to become a favorite among friends and family.

Why You’ll Love It

There’s something about the combination of peaches and cream that screams summer. If you love this classic pairing, then these no-bake bars are a must-try. They’re not only delicious but also incredibly easy to make. With just six ingredients (plus salt), and no need for an ice cream maker, you can whip them up in no time. The best part? They’re ready to serve at a moment’s notice once they’re frozen.

Key Ingredients in Peach Freeze Bars

To make these peach freeze bars, you’ll need a few essential items:

• Vanilla wafer cookies: About 50 of them will form the crumb crust.
• Peaches: Either fresh or frozen works well. No need to peel or thaw them before using.
• Sweetened condensed milk: This thick, sweet, and rich ingredient is key to the filling. Be careful not to confuse it with evaporated milk, which is unsweetened.
• Heavy cream: Use your food processor to create a stable whipped cream that adds a silky texture to the bars.
• Butter: Melted and cooled, it helps bind the crust together.
• Sugar and salt: These add balance and enhance the overall flavor.

More Easy Peach Desserts

If you’re looking for more ways to enjoy peaches, here are some other recipes you might like:

• Peaches & Cream Fluff
• Peach Ice Cream
• Peach Melba
• Better-than-Mom’s Peach Crumble

Peach Freeze Bars Recipe

These peach freeze bars deliver a burst of summer flavor in every bite. Here’s how to make them:

Prep Time:

25 minutes

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

Instructions

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 four 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.
2. Add 1 (14-ounce) can sweetened condensed milk and 1/4 teaspoon kosher salt, and process until combined. Transfer to a large bowl.
3. Wash and dry the food processor and blade.
4. Add 2 cups cold heavy cream to the food processor and process until soft peaks form, 1 to 2 minutes.
5. Reserve and refrigerate a heaping 1/2 cup for garnish. Gently whisk the remaining whipped cream into the peach mixture until no streaks remain.
6. Transfer onto the crust and smooth into an even layer. Cover and freeze until firm, at least 5 hours or up to overnight.

Assemble and serve:

1. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board.
2. Cut into 12 bars, wiping the knife clean between each cut for the cleanest-looking slices.
3. 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: If fresh peaches aren’t available, use 1 (16-ounce) bag of frozen peach slices instead. Use 12 ounces frozen, unthawed peach slices for the filling and the remaining slices for garnish.
• Storage: Store leftovers in an airtight container in the freezer for up to 1 week.