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Easy Firecracker Red White Blue Ice Cream Bars No-Churn Recipe for Perfect Summer Treats

Easy Firecracker Ice Cream Bars - featured image
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A quick and festive no-churn ice cream bar recipe featuring patriotic layers of creamy vanilla, strawberry, and blueberry purees. Perfect for summer gatherings and easy to make without an ice cream maker.

Ingredients

Scale
  • 2 cups heavy cream (480 ml)
  • 1 can sweetened condensed milk (14 oz / 396 g)
  • 1 ½ tsp vanilla extract
  • ½ cup small-curd cottage cheese (120 g)
  • 1 cup strawberry puree (fresh or frozen, blended smooth)
  • 1 cup blueberry puree (fresh or frozen, blended smooth)
  • 2 tbsp powdered sugar (optional, 15 g)
  • 1 tsp lemon juice
  • Wooden popsicle sticks

Instructions

  1. Prepare the fruit purees: In a blender, puree the strawberries and blueberries separately until smooth. Taste and add powdered sugar and lemon juice if needed to balance sweetness and brightness. Set aside. (Approx. 10 minutes)
  2. Whip the cream: In a chilled bowl, beat the heavy cream with an electric mixer on medium-high until soft peaks form. Be careful not to overbeat or it will turn buttery. (Approx. 5 minutes)
  3. Blend cottage cheese and condensed milk: Use a blender or food processor to mix the cottage cheese until smooth, then slowly add the sweetened condensed milk and vanilla extract. Blend until creamy and well combined.
  4. Fold the whipped cream into the vanilla base: Gently fold the whipped cream into the cottage cheese mixture using a spatula, keeping the mixture light and airy.
  5. Layer the bars: Line your loaf pan with parchment paper. Pour a third of the vanilla base into the pan and smooth the top. Spoon the strawberry puree over the vanilla layer, smoothing gently. Repeat with another third of the vanilla base, then the blueberry puree, and finish with the remaining vanilla base on top. (Approx. 10 minutes)
  6. Insert sticks and freeze: Place wooden popsicle sticks into the bars, spacing evenly. Cover the pan tightly with plastic wrap and freeze for at least 6 hours or overnight until firm.
  7. Slice and serve: Run a knife under warm water and slice the frozen block into bars. Use the parchment paper to lift the block for easier cutting.

Notes

Chill mixing bowl and beaters before whipping cream for better volume. Strain fruit purees if watery to avoid icy texture. Fold whipped cream gently to keep airiness. Freeze bars overnight for best firmness. Use parchment paper for easy removal and slicing. For dairy-free version, substitute coconut cream and plant-based condensed milk. Adjust sweetness by reducing powdered sugar or using sugar-free condensed milk.

Nutrition

Keywords: no-churn ice cream, summer treat, patriotic dessert, red white blue, ice cream bars, easy ice cream recipe, no ice cream maker

Find it online: https://lucydishes.com/easy-firecracker-red-white-blue-ice-cream-bars-no-churn-recipe-for-perfect-summer-treats/