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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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.
Supplies
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Gluten Free Strawberry Icebox Bars
- Total Time: 45 minutes
- Yield: 12 bars 1x
- Diet: Gluten Free
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
- 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
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!
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.
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Frequently Asked Questions
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.
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.
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.
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.
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.
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