This gluten-free strawberry icebox bars recipe is an ideal summer dessert. Simple to prepare, it uses cream cheese, sweetened condensed milk, heavy cream and fresh strawberries for a light, fruity frozen treat that’s perfect for gatherings.
These bars can be made a day or two in advance and freeze exceptionally well, so you don’t have to rush to prepare dessert the same day. A sharp knife makes clean slices. I like to serve them with fresh strawberries and a dollop of whipped cream for extra richness.
If you enjoy strawberry desserts, try other strawberry recipes from the same collection for more inspiration.
Ingredients
4 cups gluten-free pretzels, crushed
2 tablespoons maple syrup
½ cup unsalted butter, cold and cubed
1–2 tablespoons 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 teaspoon sea salt
Whipped cream for serving:
1 cup heavy whipping cream
2 tablespoons granulated sugar
Instructions
1. Preheat the oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish with coconut oil or butter and set aside.
3. Place the crushed pretzels in a food processor. Add the maple syrup and cold butter, then pulse until the mixture forms small clumps. Add cold water, one tablespoon at a time, pulsing until the crumbs begin to hold together like a dough.
4. Press the pretzel mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 12–15 minutes, until the crust is slightly browned. Remove from the oven and allow to cool completely.
5. Meanwhile, puree the strawberries in a blender or food processor until finely chopped and mostly smooth.
6. In a stand mixer fitted with the whisk attachment, beat the sweetened condensed milk, softened cream cheese and strawberry gelatin until smooth. Add the pureed strawberries and whisk until combined.
7. In a separate bowl, whip the heavy cream with the sea salt on medium-high speed until soft peaks form. Gently fold the strawberry mixture into the whipped cream, using a spatula to lift and fold so the mixture stays light and airy.
8. Pour the strawberry and cream mixture over the cooled pretzel crust, spreading it evenly. Cover and freeze for at least 8 hours, or overnight, until firm.
9. Before serving, whip 1 cup heavy whipping cream with 2 tablespoons granulated sugar on medium-high speed until stiff peaks form. Serve slices of the frozen bars topped with fresh whipped cream and extra strawberries, if desired.
Top Tip
When folding, pour the whipped cream over the strawberry mixture, then use a spatula to gently pull the strawberry mixture over the whipped cream until combined. This preserves the airiness of the whipped cream and keeps the bars light and creamy.
Supplies
9×13-inch baking dish, food processor or blender, stand mixer (or hand mixer), mixing bowls, spatula, sharp knife.
Frequently Asked Questions
Icebox desserts originated before modern refrigeration, when food was kept cold using large blocks of ice. Today, icebox bars are frozen or chilled desserts stored in the freezer, with a texture similar to ice cream or frozen mousse. These strawberry icebox bars combine fruit, cream and a crunchy pretzel crust for that classic chilled dessert experience.
To make a fresh whipped cream similar to store-bought whipped topping, whip 1 cup heavy whipping cream with 2 tablespoons granulated sugar in a stand mixer or with a hand mixer on medium-high speed for 5–8 minutes. Whip until stiff peaks form—when a peak holds its shape without collapsing, the cream is ready.
Store the bars in the freezer, covered well to prevent freezer burn. Use a freezer-safe baking dish or transfer sliced bars to an airtight container between layers of parchment paper. Serve directly from the freezer; the bars will soften quickly in warm conditions.
More Recipes You Might Enjoy
Strawberry Daiquiri Mocktails-
Homemade Strawberry Banana Popsicles
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Gluten Free Strawberry Rhubarb Bars
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Gluten Free Strawberry Cobbler
This recipe yields about 12 bars and takes roughly 45 minutes of active time plus freezing. It’s a gluten-free dessert that’s easy to prepare ahead and a crowd-pleaser for summer events.
