Gluten Free Holiday Recipes

Gluten Free Strawberry Icebox Bars

Summer afternoons on the farm call for desserts that come straight from the freezer. These Gluten Free Strawberry Icebox Bars are exactly that. A buttery gluten free pretzel crust is topped with a creamy strawberry and cream cheese filling, then frozen until firm. The texture is somewhere between cheesecake and ice cream.

Sweet, salty, and bursting with fresh strawberry flavor, this dessert disappears fast at any summer gathering.

This is one of my favorite make ahead desserts because it lives in the freezer until you need it. Slice the bars straight from the freezer and top each one with a swirl of fresh whipped cream.

If you prefer a chilled, layered version of this flavor combination, try my Gluten Free Strawberry Pretzel Dessert. It is a classic potluck favorite.

If you are looking for more strawberry recipes try my Gluten Free Strawberry Cobbler, my Gluten Free Strawberry Jam Bars, my Homemade Strawberry Banana Popsicles or my Strawberry Daiquiri Mocktails.

You can find all of my dessert recipes here: Gluten Free Dessert Recipes

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Freezing and Serving

Freeze these bars for at least 8 hours before slicing. The full freeze time allows the creamy filling to set firm enough to hold its shape when sliced. Let the bars sit at room temperature for a few minutes before cutting for the cleanest slices. Make the fresh whipped cream right before serving and add a dollop to each bar.

Storage

Store these bars covered in the freezer for up to one month. Slice them ahead of time and store individual portions in an airtight container for easy grab and go desserts. Let frozen bars sit at room temperature for a few minutes before serving.

Top Tip

For the smoothest filling, make sure your cream cheese is fully softened before mixing. Cold cream cheese will leave small lumps in the filling that do not blend out, even with a stand mixer. Set it out at room temperature for about 30 minutes before you start, and it will whisk together perfectly smooth with the sweetened condensed milk and gelatin.

Frequently Asked Questions

What does "icebox bars" mean?

Iceboxes were used before electric refrigerators and freezers were invented. They held a block of ice to keep food cold. Icebox desserts traditionally combine fruit, cream, and a wafer or cracker base, and are stored cold or frozen. These bars use fresh strawberries, a creamy filling, and a gluten free pretzel crust. They are stored in the freezer for an ice cream like texture.

How do I make homemade whipped cream for topping?

Add 1 cup of heavy whipping cream and 2 tablespoons of granulated sugar to your stand mixer. Whip on medium high for 5 to 8 minutes until stiff peaks form. The whipped cream is ready when it holds its shape and does not flatten when you lift the whisk. Serve a dollop on top of each bar.

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well in this recipe. Thaw them first and drain any excess liquid before pureeing. This keeps the filling from becoming too watery once it freezes.

What if I don't have a food processor for the crust?

A food processor makes quick work of crushing the pretzels, but it is not required. Place the pretzels in a sealed bag and crush them with a rolling pin until finely crushed. Then mix in the maple syrup and butter by hand.

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Gluten Free Strawberry Icebox Bars

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Author: Elaine VanVleck
Total Time: 45 minutes
Yield: 12 bars 1x
Diet: Gluten Free

Print Recipe

Description

A sweet pretzel crust topped with a creamy strawberry and cream cheese filling, frozen until firm like an ice cream bar. Sliced into squares and served with fresh whipped cream, these gluten free strawberry icebox bars are one of the easiest make ahead desserts for summer.

Ingredients

Scale

4 cups Gluten Free Pretzels, crushed
2 Tbsp. Maple Syrup
½ cup Unsalted Butter, cold and cubed
1-2 tablespoon Cold Water
2 cups Strawberries, cored and sliced
1 - 14 ounce can Sweetened Condensed Milk
4 ounces Cream Cheese, softened
1 - 3 ounce package Strawberry Gelatin
1 cup Heavy Whipping Cream
¼ tsp. Sea Salt

Whipped Cream:

1 cup Heavy Whipping Cream
2 Tbsp. Granulated Sugar

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Instructions

Preheat your oven to 375 degrees.

Grease a 9x13 baking dish with coconut oil or butter. Set aside

In a food processor pulse the pretzels into crumbles. Add the maple syrup and butter. Pulse into small clumps. Add water 1 tablespoon as a time and pulse until a dough begins to form.

Press the pretzel mixture into the bottom of the greased 9x13 baking dish. Bake at 375 degrees for 12-15 minutes. The crust will be slightly browned. Set aside to cool.

Process the strawberries in a blender until they are finely chopped.

In a stand mixer whisk the sweetened condensed milk, cream cheese and strawberry gelatin using the whisk attachment until they are smooth. Add the pureed strawberries and whisk together until blended.

In a separate bowl whisk the heavy cream and sea salt on medium high until soft peaks form. Fold the strawberry mixture into the whipped cream mixture until it's folded together.

Pour the strawberry and cream mixture over the cooled pretzel crust. Freeze for at least 8 hours before serving.

Prior to serving whisk the heavy whipping cream and sugar together on medium high speed until stiff peaks form. Serve over the bars.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

When I say fold I mean to pour the whipped cream on top of the strawberry mixture, then take a spatula and gently pull strawberry mixture over the whipped cream until they mix together. You want to keep the airiness of the whipped cream so you don't just want to stir them together.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Frozen
Cuisine: American

If you make these Gluten Free Strawberry Icebox Bars, I would love to hear what you think! Leave a comment below and let me know how they turned out, or tag me on Instagram so I can see your bars.

This is one of those desserts you will want to keep stocked in the freezer all summer long, so save it to your favorite Pinterest board so you always have it ready when you need a frozen treat!

Ingredients

Gluten Free Pretzels
Maple Syrup
Unsalted Butter
Cold Water
Strawberries
Sweetened Condensed Milk
Cream Cheese
Strawberry Gelatin
Heavy Whipping Cream
Sea Salt
Granulated Sugar

Instructions

Preheat your oven to 375 degrees.

Grease a 9x13 baking dish with coconut oil or butter. Set aside

In a food processor pulse the pretzels into crumbles. Add the maple syrup and butter. Pulse into small clumps. Add water 1 tablespoon as a time and pulse until a dough begins to form.

Press the pretzel mixture into the bottom of the greased 9x13 baking dish. Bake at 375 degrees for 12-15 minutes. The crust will be slightly browned. Set aside to cool.

Process the strawberries in a blender until they are finely chopped.

In a separate bowl whisk the heavy cream and sea salt on medium high until soft peaks form. Fold the strawberry mixture into the whipped cream mixture until it's folded together.

Pour the strawberry and cream mixture over the cooled pretzel crust. Freeze for at least 8 hours before serving.

Prior to serving whisk the heavy whipping cream and sugar together on medium high speed until stiff peaks form. Serve over the bars.

Easy Pea Salad

This easy pea salad is the recipe I make every single Easter, and it is usually gone before anyone gets to the ham. Sweet green peas, crispy bacon, sharp cheddar, and a creamy, tangy dressing come together in one bowl with almost no effort, and it only gets better the longer it sits in the fridge.

I love this recipe because it is truly a make ahead salad: put it together the day before your potluck, cookout, or holiday gathering and let the fridge do the work.

It's a gluten free side dish that never feels like an afterthought, whether you are serving it alongside a spiral ham at Easter or bringing it to a summer cookout.

If you are looking for more easy salads you might also enjoy my Seven Layer Salad, my Thai Style Cabbage Salad, my Sugar Free Broccoli Salad or my Honey Dijon Carrot Salad.

You can find all of my salad recipes here: Gluten Free Salad Recipes

If you are looking for more Easter recipes you can find all of them here: Gluten Free Easter Recipes

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Why You'll Love This Recipe

Comes together in one bowl with simple ingredients you likely already have on hand
Gets better the longer it chills, so it's an easy make ahead dish for potlucks and holidays
A gluten free side dish that fits Easter, cookouts, and everyday dinners alike
Easy to customize with add ins like fresh herbs, hard boiled eggs, or a spicier cheese
It's a classic that disappears fast at every gathering

Ingredient Notes and Substitutions for Pea Salad

This easy pea salad comes together with just a handful of ingredients, but a few small swaps can make it your own. Sharp cheddar is my go to, but a smoked gouda or Colby jack works just as well if that is what you have on hand. If raw onion is too sharp for your taste, soak the chopped onion in cold water for 10 minutes before adding it to mellow the bite.

Cheese: sharp cheddar, smoked gouda, or Colby jack all work well.
Dressing: swap half the mayonnaise for plain Greek yogurt for a lighter, tangier salad with more protein.
Onion: soak in cold water for 10 minutes to mellow the flavor, or use finely chopped green onion instead.
Bacon and dressing ingredients: always double check labels since bacon, mayonnaise, and sour cream can vary by brand. Most are gluten free, but it is worth a quick check if you have celiac disease or a severe sensitivity.

Ways to Customize This Pea Salad

One of the best things about this salad is how easy it is to make your own. Once you have the base recipe down, try one of these simple additions the next time you make it.

Stir in chopped fresh dill or chives for a bright, herby finish.
Add two chopped hard boiled eggs for extra protein and richness.
Fold in a handful of sliced water chestnuts or diced celery for crunch.
Use pepper jack cheese and a dash of hot sauce for a spicy version.
Swap the white onion for thinly sliced green onion for a milder bite.

What to Serve with Pea Salad

This pea salad is a natural fit anywhere you would serve a potluck or picnic spread. I love setting it out alongside a spiral ham at Easter, but it holds its own next to grilled chicken, burgers, or barbecue ribs at a summer cookout too. For a lighter lunch, spoon it over a bed of greens for a version that does not need any extra dressing.

Storage

Store leftover pea salad in an airtight container in the refrigerator for up to three days. Keep in mind that the longer the salad sits the more the dressing will absorb into the peas and other ingredients, so the salad may be a little thicker on day two or three. If you want to freshen it up you can stir in a small spoonful of sour cream or mayonnaise before serving. Do not freeze this salad as the creamy dressing does not hold up well to freezing and the peas will become mushy when thawed.

Top Tip

The key to a creamy, not watery, pea salad is making sure your thawed peas are completely dry before you mix everything together. After they thaw, let them drain in a colander for a few minutes or pat them dry with a paper towel. Skipping this step is the number one reason pea salad turns out runny instead of thick and creamy.

Frequently Asked Questions

What kind of peas are used in this salad?

I use frozen green peas in this salad. I purchase a 32 ounce bag and let them thaw before putting together the salad. If you try to put the salad together while the peas are still frozen it is much harder to stir in the dressing and mix the ingredients together.

Save yourself the headache of a clumped salad and thaw your peas first!

Do I need to cook the frozen peas for this salad?

No. You thaw the peas and put them directly into the salad. There is no need to cook them for this salad.

How long does pea salad last in the refrigerator?

This easy pea salad can be made a day ahead and will last in your refrigerator for up to three days.

Does the bacon in this pea salad need to be gluten free and nitrite free?

Yes to both if you can find it! All of the ingredients in this easy pea salad are naturally gluten free, but you do want to make sure the bacon you purchase is certified gluten free since some bacon is processed in facilities that also handle gluten containing products.

I also personally prefer bacon that is nitrite and nitrate free. I have found that nitrites and nitrates cause an inflammatory reaction for me that is very similar to a gluten reaction, so it is something worth paying attention to when you are shopping. Look for bacon that is labeled both gluten free and uncured without added nitrites or nitrates for the best result in this recipe.

Can I use canned peas instead of frozen?

I don't recommend it. Canned peas are much softer and can turn mushy once mixed with the dressing. Frozen peas hold their shape and give the salad the best texture.

Can I freeze pea salad?

No. The mayonnaise and sour cream in the dressing do not freeze well, and the peas will turn mushy once thawed. This salad is best made a day or two ahead and kept in the refrigerator instead.

How far in advance can I make this pea salad?

You can make this salad up to a day ahead, which actually makes it taste even better since the dressing has more time to soak in. I do not recommend making it more than a day ahead, since the peas will start to release extra liquid the longer it sits.