Creamy Iced Dessert (No-Bake Frozen Treat)
This creamy iced dessert is the kind of recipe you keep on standby for hot days, last-minute guests, or when you want something indulgent without turning on the oven. It is rich, smooth, and perfectly balanced between milky sweetness and deep chocolate. The base comes together in minutes, the topping feels fancy but is very simple, and the freezer does the rest of the work. Think of it as a homemade frozen dessert that sits somewhere between ice cream, semifreddo, and a chilled chocolate bar. No special equipment, no baking, and very flexible if you like to customize flavors.
Prep time: 20 minutes
Freezing time: 6 to 8 hours
Total time: About 6 hours 20 minutes
Servings: 10 to 12 slices
Ingredients
For the Cream Base
Sweetened condensed milk: 1 to 1½ cans (400 to 600 g)
Heavy cream or table cream: 400 g (about 1¾ cups)
Powdered milk (optional, for extra creaminess): ½ cup (50 to 70 g)
Vanilla extract: 1 teaspoon
Unsalted butter (optional, cooked version): 1 tablespoon
Whipped cream, pre-whipped: 200 g (1 cup)
Chocolate sprinkles or chocolate chips: ½ cup (100 g)
For the Chocolate Topping (Ganache)
Semi-sweet or dark chocolate, chopped: 200 g
Heavy cream: 200 g (about ¾ cup)
Instructions
Prepare the pan. Line a loaf pan or square dish with parchment paper, leaving some overhang for easy removal. Set aside.
Mix the condensed milk base. In a large mixing bowl, add the sweetened condensed milk, heavy cream, vanilla extract, and powdered milk if using. Whisk until smooth and fully combined.
Optional cooked version. For a denser, ice-cream-bar texture, transfer the mixture to a saucepan. Add the butter and cook on low heat, stirring constantly, until slightly thickened. Let it cool completely before continuing.
Fold in whipped cream. Gently fold the pre-whipped cream into the cooled base using a spatula. Use light motions to keep the mixture airy.
Add chocolate mix-ins. Stir in the chocolate sprinkles or chips evenly through the mixture.
Transfer to the pan. Pour the creamy mixture into the prepared pan and smooth the top with a spatula.
Freeze the base. Cover tightly and place in the freezer for 4 to 5 hours, or until firm enough to support the topping.
Make the ganache. Heat the heavy cream until just hot, not boiling. Pour it over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Top the dessert. Allow the ganache to cool slightly, then pour it over the frozen base. Tilt the pan gently to spread evenly.
Final freeze. Return to the freezer for another 2 to 3 hours until fully set. Slice and serve cold.
Tips
Use full-fat cream for the creamiest texture and best mouthfeel.
Always let a cooked base cool fully before adding whipped cream.
Folding gently prevents the dessert from becoming dense.
Line the pan properly to avoid sticking and messy slicing.
Chill the ganache slightly before pouring to avoid melting the base.
Use a hot knife for clean slices when serving.
Freeze uncovered only until firm, then cover to prevent freezer burn.
If your freezer runs very cold, let the dessert sit out for 5 minutes before slicing.
Powdered milk boosts creaminess without extra liquid.
Store leftovers tightly wrapped to maintain flavor and texture.
Variations
Nutty crunch: Add chopped almonds or hazelnuts to the base.
Coffee flavor: Mix 1 teaspoon instant coffee into the cream base.
White chocolate topping: Replace dark chocolate with white chocolate.
Fruit swirl: Swirl strawberry or raspberry sauce into the base before freezing.
Biscuit layer: Add a crushed biscuit and butter base at the bottom.
Caramel drizzle: Drizzle caramel sauce between the base and ganache.
Mocha version: Combine coffee and dark chocolate for a bold flavor.
Mint chocolate: Add a few drops of mint extract to the base.
Dairy-light version: Use table cream and reduce condensed milk slightly.
Individual servings: Freeze in silicone molds or small cups.
Q&A
Can I skip powdered milk?
Yes, it is optional but adds richness.
Is this the same as ice cream?
It is creamier and denser than churned ice cream.
How long does it last in the freezer?
Up to 2 weeks when well covered.
Can I use milk chocolate?
Yes, but the dessert will be sweeter.
Why fold whipped cream last?
To keep the mixture light and smooth.
Can I make it without ganache?
Yes, serve plain or dust with cocoa powder.
Does it need an ice cream machine?
No equipment needed.
Can I double the recipe?
Yes, just use a larger pan.
Is it very sweet?
Moderately sweet, adjust condensed milk to taste.
Can kids help make it?
Definitely, it is safe and no-bake.
Nutrition
(Approximate Per Serving)
Calories: 280 to 320 kcal
Protein: 5 g
Fat: 18 g
Carbohydrates: 30 g
Sugar: 24 g
Conclusion
This creamy iced dessert is proof that impressive frozen treats do not need complicated steps or fancy tools. With simple pantry ingredients and a little freezer time, you get a smooth, rich dessert that slices beautifully and tastes even better. It works for casual family nights, celebrations, or anytime you want a cool chocolate-topped treat without baking. Once you try it, you will find yourself coming back to this recipe again and again, tweaking flavors and making it your own.