Creamy Dreamy No Churn Milk Bars

If you’re searching for a frozen treat that is ridiculously easy to make yet tastes unbelievably rich and luxurious, you have come to the right place. Forget ice cream makers and complicated custards. These milky, sweet bars are crafted with just a handful of simple ingredients and a little bit of stovetop magic before being left to freeze into a perfect, creamy delight. The whole active process takes less than 15 minutes, making it an ideal recipe for a lazy afternoon. What truly sets these frozen bars apart is their texture. Thanks to a secret ingredient, they are wonderfully smooth and dense, with a soft, almost chewy bite rather than the icy crunch of a typical popsicle. It’s a simple, comforting, and utterly addictive treat that will have both kids and adults asking for more.

To get started on this delightful journey, you’ll only need a few things from your pantry. The list is short and sweet, and I’ve included some handy tips and substitutions to make it even easier for you to whip these up, no matter where you are.

Ingredients:

• Whole Milk: 350g (about 1 ½ cups). Using whole milk is key for that rich, creamy flavor.
• Milk Powder: 70g (about ¾ cup). This is the hero ingredient for an intensely milky taste and a super smooth texture. Full-fat or whole milk powder works best.
• Glutinous Rice Flour: 20g (about 2 tablespoons). This is our magical secret weapon! Also known as sweet rice flour, it’s the same flour used to make mochi. It acts as a stabilizer, preventing ice crystals from forming and giving the bars a wonderfully soft, slightly chewy quality. You can find it in Asian markets, the international aisle of larger supermarkets, or online. If you absolutely can’t find it, you can substitute it with an equal amount of cornstarch, but the final texture will be more like a frozen pudding rather than soft and chewy.
• Granulated Sugar: 20g (about 1 ½ tablespoons). Feel free to adjust this amount slightly to suit your personal sweetness preference.
• Mix-ins (Optional): A small handful of raisins, mini chocolate chips, or finely chopped nuts.

Here is the simple, step-by-step guide to creating your own creamy frozen bars. Just follow along, and you’ll have a delectable treat chilling in your freezer in no time.

Instructions:

1. In a non-stick saucepan, combine the milk, milk powder, glutinous rice flour, and sugar. Before you turn on the heat, whisk everything together very thoroughly until the mixture is completely smooth and free of any lumps. This initial whisking is the most important step for achieving that silky final texture, so take your time with it!

2. Place the saucepan over low heat. Begin stirring immediately and continue to stir constantly as it heats up. A silicone spatula is perfect for this, as it allows you to scrape the bottom and corners of the pan, preventing the mixture from sticking or scorching. Don’t be tempted to walk away!

3. As you stir, you’ll notice the mixture beginning to thicken. Once it reaches the consistency of a thin pudding, it’s time to add your optional mix-ins. If you’re using raisins, stir them in now. Continue to stir for another minute or so to ensure they are evenly distributed.

4. Keep stirring over low heat until the mixture becomes very thick and paste-like. A good sign is when it starts to pull away from the sides of the pan as you stir. Once it reaches this stage, turn off the heat and set the pan aside to cool for 10-15 minutes. It will become even thicker as it cools down.

5. Carefully spoon the cooled, thick mixture into your popsicle or ice cream molds. Tap the molds gently on the countertop to settle the mixture and remove any trapped air pockets. Insert your popsicle sticks and transfer the molds to the freezer. Let them freeze for at least 6 hours, or preferably overnight, to ensure they are completely solid.

There is something incredibly satisfying about pulling one of these homemade bars from its mold. The result is a beautifully dense, perfectly smooth frozen treat that looks as good as it tastes. The first bite is a revelation—it’s intensely milky and perfectly sweet, without a single ice crystal in sight. The texture is what truly shines; it’s velvety and soft, melting slowly on your tongue with a satisfying chewiness that is unlike any store-bought popsicle. The little bursts of sweetness from the raisins add a lovely contrast. This recipe is a fantastic base for experimentation, so don’t hesitate to get creative with your mix-ins. I’d love to hear what combinations you come up with. Let me know in the comments below! Happy making