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

Key Ingredients in peaches and cream freeze bars

Peaches and Cream Freeze Bars

Serves 12

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

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

(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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