“February favorite”: Just 4 ingredients. I practically know this one by heart now.

These 4-Ingredient Strawberry Cream Freezer Bars are the perfect “no-churn” summer dessert. They deliver a rich, silky texture similar to premium ice cream thanks to the blend of whipped cream and sweetened condensed milk, which helps keep ice crystals from forming. The rustic graham cracker crust adds a salty-sweet crunch that beautifully balances the light, fluffy strawberry filling.

Strawberry Cream Freezer Bars

Ingredients:

Heavy whipping cream (cold) – 2 cups
Graham crackers (crushed) – 2 cups
Fresh strawberries (hulled and chopped) – 2 cups
Sweetened condensed milk – 1 (14 oz) can

How To Make Strawberry Cream Freezer Bars:

Step 1: Prepare the Pan
Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving extra hanging over the sides to act as handles for easy removal after freezing.

Step 2: Create the Base
Spread the crushed graham crackers evenly across the bottom of the pan. Gently press them down with your hands or the bottom of a glass to form the crust.

Tip: Since there’s no melted butter in this crust, it will remain slightly loose and crumbly—this is intentional. It keeps the bars light and prevents the base from becoming overly firm in the freezer.

Step 3: Make the Strawberry Mixture
In a medium bowl, combine the chopped strawberries with the sweetened condensed milk. The natural acidity of the strawberries will blend with the milk, creating a soft pink color.

Step 4: Whip the Cream
In a separate chilled bowl, whip the heavy cream until soft peaks form. The cream should hold its shape when lifted but still appear smooth and airy—not stiff.

Step 5: Fold Together
Carefully fold the strawberry mixture into the whipped cream using gentle, sweeping motions. Take your time to keep the mixture light and fluffy.

Step 6: Freeze
Spread the mixture evenly over the graham cracker crust and smooth the top. Cover well and freeze for at least 6 hours, or preferably overnight.

Step 7: Slice and Serve
Lift the frozen block out using the parchment overhang. Let it sit at room temperature for 5–10 minutes before slicing to make cutting and serving easier.