Easy Strawberry Pretzel Ice Cream Bars

Is there anything better than biting into a strawberry ice cream bar on a hot summer day? STRAWBERRY PRETZEL ICE CREAM BARS have all the creamy, crunchy, strawberry magic but are made with simple ingredients. These bars are no-bake, kid-approved, and perfect for backyard parties, BBQs, or just because you deserve one. ✨ Refreshing & summery, sweet & salty — these easy ice cream bars with pretzel crust and a crunchy strawberry pretzel topping are a must-make 🍓🥨 The hardest part will be waiting for them to freeze.

Why You’ll Love These Strawberry Ice Cream Bars:

• No churning or fancy equipment needed
• Freeze-dried strawberries and prezel add such an amazing flavor you will LOVE
• Crunchy golden pretzel and date crust
• Freezer-friendly and make-ahead

🍓 Ingredients You’ll Need:

For the Ice Cream Base:
2 cups pretzels
5-6 large soft medjool dates, pitted and soaked in hot water, then drained
1/4 cup melted butter
Filling:
16 oz container of ice cream (softened in the fridge)
For topping:
equal parts crushed freeze-dried strawberries and pretzels (about 1/2 cup each)

🥄 How to Make the Strawberry Pretzel Ice Cream Bars

1. Prepare the crust: Prepare a 9”x9” pan by lining with parchment paper, leaving the edges hanging over for easy removal.
   Add the crust ingredients to a food processor and pulse until a dense, sandy mixture forms, with no large pretzel chunks remaining.
   Pour the crust mixture into the prepared pan. Press the crust firmly down into a tight, even layer. Put in the fridge to cool while you prepare the topping crumble.
2. Prepare the topping: In the same food processor used for the base, blend the remaining pretzels and freeze-dried strawberries until the mixture is nice and crumbly.
3. The filling: Scoop the softened ice cream onto the crust base. Use a spatula to smooth the ice cream into an even layer.
4. Topping: Top with a blended freeze-dried strawberry and pretzel mixture. Freeze for a minimum of 6 hours or overnight.
5. Serve:
   Slice into 8 squares. Serve and enjoy!

🧊 Pro Tips:

• No food processor? You can use vanilla Oreos for the base and crush cookies in a zip-top bag using a rolling pin.
• For strawberry lovers: Swirl in some strawberry jam before freezing!

Strawberry Pretzel Ice Cream Bars

STRAWBERRY PRETZEL ICE CREAM BARS ✨ refreshing & summery, sweet & salty — these easy ice cream bars with pretzel crust and a crunchy strawberry pretzel topping are a must-make 🍓🥨✨

Print Recipe Pin Recipe Rate Recipe

Prep Time 20 minutes mins

Freeze Time 6 hours hrs

Servings: 8 bars

Ingredients

  

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Crust:

• 2 cups pretzels
• 5-6 large soft medjool dates pitted and soaked in hot water, then drained
• 1/4 cup melted butter

Filling:

• 16 oz container of ice cream softened in the fridge

For filling/topping:

• 1/2 cup freeze-dried strawberries
• 1/2 cup pretzels

Method

 

Prepare the crust:

1. Prepare a 9”x9” pan by lining with parchment paper, leaving the edges hanging over for easy removal.
2. Add the crust ingredients to a food processor and pulse until a dense, sandy mixture forms, with no large pretzel chunks remaining.
3. Pour the crust mixture into the prepared pan. Press the crust firmly down into a tight, even layer. Put in the fridge to cool while you prepare the topping crumble.

Prepare the topping:

1. In the same food processor used for the base, blend the remaining pretzels and freeze-dried strawberries until the mixture is nice and crumbly.

The filling:

1. Scoop the softened ice cream onto the crust base. Use a spatula to smooth the ice cream into an even layer.

Topping:

1. Top with a blended freeze-dried strawberries and pretzel mixture. Freeze for a minimum of 6 hours or overnight.

   Slice into 8 squares. Serve and enjoy!

Notes

Storing: Enjoy immediately or store in the freezer.

Nutrition information is automatically calculated, so should only be used as an approximation.

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