Frozen limonada bars are inspired by Brazilian limonada, a frosty summer drink made with fresh lime juice and sweetened condensed milk. They’re easy to make in a 9×9 pan, with a simple crumb crust and a creamy lime filling.
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They taste like a cool breeze
Frozen limonada bars are part of my summer series of frozen desserts and these bring the incredibly refreshing flavor of lime to the party.
🍋🟩These cool bars are inspired by Brazillion limonada, a fresh lime drink made with lime, sugar, water, and often sweetened condensed milk ~ which makes it perfect inspiration for my frozen summer dessert.
🍋🟩 When was the last time you had a truly bright, refreshing lime dessert? I thought so.
🍋🟩 Frozen bars can be made a day ahead, just pull them from the freezer when you’re ready.
Limonada bars crumb crust
I used a simple graham cracker crumb crust, but Maria biscuits would be another good choice, if you can find them.
The 4-ingredient lime filling
It’s a creamy fluffy mixture easy to whip up. (Make frozen lemonade bars by swapping lemons for limes!)
- cream cheese
- fresh lime juice and zest
- sweetened condensed milk
- cream
The controversial ingredient
Sweetened condensed milk gets the side-eye sometimes, but it’s really just milk with some of the water removed and sugar added. In frozen limonada bars, it does two jobs at once: it sweetens the filling and helps keep it creamy in the freezer instead of hard or icy. I don’t add any extra sugar.
Sweetened condensed milk works so well in frozen desserts because it’s concentrated milk: less water to freeze icy, enough sugar to keep the texture soft, and milk solids for body and creaminess. I use it in my no churn ice cream recipes, for this very reason!
Limonada bars freezer notes
Don’t skip the parchment paper lining ~ this allows you to take your limonada bars out for slicing. it’s very hard to slice frozen bars in the pan.
These bars need time to freeze fully, so plan on at least 6 hours, or overnight if you can. Let them sit at room temperature for 5-10 minutes for easier slicing.
The lime flavor will be a little muted straight from the freezer, so finish with fresh lime zest right before serving. It keeps the whole thing bright and true to the frosty limonada idea.
One note: frozen limonada bars won’t melt like ice cream at room temperature, they hold their shape. But they taste best frozen or very cold, not room temp.
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Frozen Limonada Bars
Equipment
- 9×9 pan
- parchment paper for lining
Ingredients
crust
- 1 1/2 cups graham cracker or maria biscuit crumbs, about 10–11 full graham cracker sheets or 28–32 Maria cookies, depending on the brand. Measure crumbs before using.
- 5 Tbsp melted butter
- pinch of salt
filling
- 8 oz brick style cream cheese, softened
- 2/3 cup sweetened condensed milk
- 1/3 cup fresh lime juice
- pinch salt
- zest of 2 limes
- few drops yellow/green food coloring, optional
- 1 1/4 cups heavy cream
Instructions
- Grease and line your pan with parchment paper.
- Toss the crumbs with the butter and salt until evenly moistened. Press firmly into the bottom of your prepared pan.
- In a food processor or bowl with electric beaters beat together the 8 oz brick style cream cheese, 2/3 cup sweetened condensed milk, 1/3 cup fresh lime juice, pinch salt, half of the lime zest, and the food coloring if using. Process or beat until completely smooth.
- In a large bowl white the 1 1/4 cups heavy cream until it holds firm peaks.
- Turn the cream cheese mixture into your whipped cream and fold gently until combined and there are no white streaks left.
- Transfer to your pan and spread out evenly with an offset spatula. Place in the freezer until the surface is firmed up, then cover with plastic wrap and put back in the freezer. I do this so the plastic doesn't mar the surface of your bars before they set. Let them freeze for 6 hours to overnight.
- Let the bars sit on the counter for 10-15 minutes before lifting them out of the pan and slicing. Garnish with fresh lime zest.
- Your limonada bars can be served frozen, or chilled from the refrigerator.
Notes
Nutrition
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