This recipe for gluten free strawberry icebox bars is the perfect dessert for summer. They are easy to make with cream cheese, sweetened condensed milk, whipping cream and strawberries. I love a quick and easy homemade dessert for summer get togethers.
The combination of fresh, pureed strawberries and strawberry gelatin give these bars a delicious flavor. I used Simply Delish Strawberry Jel Dessert. I didn’t necessarily need it to be sugar free, but I love that they use natural colors instead of food dyes.
This dessert can be made a day or two before you need it. These gluten free strawberry icebox bars store really well in your freezer so you don’t have to be rushing to make dessert. The bars are easy to cut with a sharp knife. I served mine with fresh strawberries and you could also serve with fresh or purchased whipped cream.
The crust is made with gluten free pretzels. I get my gluten free pretzels from Walmart or Trader Joe’s. The crust is really easy to make and adds a delicious crunch to this sweet dessert. I love a savory and sweet combination!
What does icebox bars mean?
Iceboxes where used prior to the invention of electrical refrigerators and freezers. They literally had a large block of ice in them that kept the food cold. These gluten free strawberry icebox bars are stored in the freezer. The texture is very similar to ice cream.
Icebox cakes have been around for a long time. They generally involve fruit, cream, nuts and/or some kind of wafer. For these icebox bars I used fruit, cream and gluten free pretzels.
How do you make Cool Whip from scratch?
I love to serve these gluten free strawberry icebox bars with fresh whipped cream (Cool Whip). It is so easy to make and the texture is so much lighter and fluffier than store bought Cool Whip.
Using you stand mixer and the whisk attachment add 1 cup of heavy whipping cream and 2 tablespoons granulated sugar. Whip on medium high for 5-8 minutes. You will be able to see the whipped cream get thicker and hear the motor on your mixer bog down as the whipped cream forms.
To test if the whipped cream is done lift the mixer and see if a stiff peak forms. the whipped cream should be very light and fluffy and should stand up into a peak. If the peak flattens or one doesn’t form the mixture needs to be whisked more.
How do you store icebox bars?
After you have made the gluten free strawberry icebox bars they need to be stored in your freezer for at least 8 hours to fully set. Serve them right out of the freezer as they will start to melt in warm weather.
Store leftovers in the freezer covered well so they don’t get freezer burnt. Make sure you use a baking dish that can also go in the freezer and is freezer safe.
If you like this recipe you might also enjoy:
Gluten Free Strawberry Rhubarb Bars
Gluten Free Strawberry Rhubarb Crumble
Easy Gluten Free White Cake
Gluten Free Pineapple Bars
Gluten Free Orange Bundt Cake
I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Strawberry Icebox Bars
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 bars 1x
- Diet: Gluten Free
Description
This recipe for gluten free strawberry icebox bars is the perfect dessert for summer. They are easy to make with cream cheese, sweetened condensed milk, whipping cream and strawberries. I love a quick and easy homemade dessert for summer get togethers.
Ingredients
4 cups Gluten Free Pretzels
2 Tbsp. Maple Syrup
1/2 cup Unsalted Butter, cold and cubed
1-2 Tbsp Cold Water
2 cups Strawberries, cored and sliced
1 – 14 ounce can Sweetened Condensed Milk
4 ounces Cream Cheese, softened
1 – 0.7 ounce package Simply Delish Strawberry Jel Dessert or strawberry gelatin
1 cup Heavy Whipping Cream
1/4 tsp. Sea Salt
1 cup Heavy Whipping Cream
2 Tbsp. Granulated Sugar
Instructions
Preheat your oven to 375 degrees.
Grease a 9×13 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 baking dish. Bake at 375 degrees for 12-15 minutes. The crust will be slightly browned.
Process the strawberries in a blender until they are finely chopped.
In a 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.
- Category: Dessert
- Method: Frozen
- Cuisine: Gluten Free
Keywords: gluten free, icebox, bars, cake, ice cream, dessert, summer, strawberry, homemade, easy
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