Stop Buying It: Make Creamy Vanilla Ice Cream Bars at Home with Simple Ingredients!
Summer heat got you craving a cold treat? Skip the store-bought options filled with preservatives and artificial flavors. With just a few basic ingredients and this easy step-by-step recipe, you can make creamy vanilla ice cream bars at home that are richer, tastier, and healthier than anything you’ll find in the freezer aisle.
These homemade vanilla ice cream bars are smooth, naturally sweet, and perfect for both kids and adults. Whether you’re looking to impress your family or treat yourself after a long day, this is the recipe you need.
Why Make Ice Cream at Home?
Homemade ice cream isn’t just about taste — it’s about control. You choose what goes in. No additives. No excess sugar. Just pure, delicious goodness. Plus, it’s budget-friendly and fun!
Ingredients You’ll Need:
- 160g heavy whipping cream – for that rich, creamy texture
- 200g milk – balances the creaminess and helps it freeze well
- 35g milk powder – intensifies the dairy flavor and helps with texture
- 15g sugar – just enough to sweeten, without overwhelming
- 10g condensed milk – adds a subtle caramel-like flavor and creaminess
- 10g cornstarch – thickens the base without using eggs
- 2g vanilla extract – the star of the show!
Tip: Use full-fat milk and good-quality vanilla extract for best results.
Step-by-Step Instructions:
1. Combine the Dairy Base
In a medium saucepan, add the heavy cream, milk, milk powder, sugar, and condensed milk. Stir everything together until well combined. Place the pan over low heat and continue stirring to avoid any burning at the bottom.
Pro tip: Don’t let the mixture boil — just heat it gently until everything is fully dissolved.
2. Thicken the Mixture
In a small bowl, dissolve the cornstarch in a little cold milk or water (this prevents clumps). Slowly pour this mixture into the warm milk base while stirring continuously.
Soon, you’ll notice the mixture starting to thicken slightly — almost like a light custard or bechamel sauce. Once thickened, turn off the heat and stir in the vanilla extract.
Important: Remove the pot from heat as soon as it thickens — overcooking may result in a grainy texture.
3. Cool and Pour into Molds
Let the mixture cool down slightly (10–15 minutes). Pour it carefully into ice cream molds. You can use popsicle molds, small paper cups, or silicone trays — just don’t forget to insert wooden sticks.
4. Freeze Until Firm
Place the molds in your freezer and let them freeze for at least 4 hours, but preferably overnight. When ready to serve, run the molds under warm water for a few seconds to help release the bars.
Want to Make a Chocolate Coating?
Yes, you can easily dip these bars in chocolate to create your own homemade “Magnum”!
How:
- Melt 100g dark chocolate with 1 tsp vegetable oil (for shine).
- Once the bars are frozen, dip them quickly in the chocolate.
- Let them set for 5–10 minutes in the freezer before serving.
Customization Ideas:
- Add crushed nuts or cookie crumbs inside or on top.
- Mix in some fresh fruit puree (like strawberry or mango).
- Swap vanilla for almond or coconut extract for new flavors.
Why You’ll Love This Recipe:
No eggs, no ice cream machine
Kid-friendly and freezer-safe
Easy to make with ingredients you already have
Perfect summer treat that looks store-bought but tastes homemade
Final Tips:
- For ultra-smooth texture, strain the mixture before pouring into molds.
- Cover molds with plastic wrap to prevent ice crystals.
- Use a digital kitchen scale for best accuracy. Potsticker Soup with Mushrooms Bok Choy
Share Your Experience!
Tried this recipe? Tag us with your results or share your twist on it! Want more no-bake dessert recipes? Check out our 5-minute chocolate mousse or homemade frozen yogurt ideas!