Pin Creamy, vibrant ice cream bars featuring sweet ube and nutty pistachio, layered for a delightful contrast in flavor and color. Perfect for a refreshing summer dessert or an impressive treat for gatherings.
I first made these bars for a weekend barbecue. Everyone loved the bold purple and green layers, and the creamy textures made them a crowd favorite. My family looks forward to enjoying these frozen treats every summer.
Ingredients
- Ube Layer: 1 cup cooked ube (purple yam), mashed, 1/2 cup granulated sugar, 1 cup coconut milk (full-fat), 1/2 teaspoon ube extract, Pinch of salt
- Pistachio Layer: 3/4 cup shelled pistachios, unsalted, 1 cup whole milk, 1/2 cup heavy cream, 1/3 cup honey or sugar, 1 teaspoon vanilla extract, Pinch of salt
- Garnish (Optional): 2 tablespoons chopped pistachios, 1 tablespoon sweetened condensed milk (for drizzling)
Instructions
- Prepare the Ube Layer:
- In a saucepan, combine mashed ube, sugar, coconut milk, ube extract, and salt. Cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened (about 5 minutes). Remove from heat and let cool to room temperature.
- Prepare the Pistachio Layer:
- In a blender, combine pistachios, whole milk, heavy cream, honey (or sugar), vanilla extract, and salt. Blend until smooth. Pour the mixture into a saucepan and heat gently over medium-low heat, stirring often, for 5 minutes (do not boil). Remove from heat and let cool.
- Assemble the Bars:
- Pour the cooled ube mixture evenly into ice cream bar molds, filling each mold halfway. Freeze for 1 hour until set enough to hold the next layer. Pour the pistachio mixture over the set ube layer, filling molds to the top. Insert sticks. Freeze for at least 5 hours, or until completely solid.
- Serve:
- Unmold bars. Optionally, drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
Pin Making these bars together with my kids is always fun. They love helping layer the ice cream and adding the garnishes, turning dessert into a special family moment.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
Contains nuts (pistachios), dairy (milk, cream), and coconut. Always check ingredient labels for hidden allergens if serving to those with sensitivities.
Nutritional Information (per serving)
Calories: 235, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 4 g
Pin Enjoy these colorful ice cream bars with friends or family for a refreshing dessert experience. Their playful flavors and bright look will impress guests every time.
Recipe FAQ
- → Can I use fresh ube instead of extract?
Mashed cooked ube provides authentic texture and color, but adding extract boosts vibrancy and flavor intensity if desired.
- → How do I make these bars vegan?
Replace whole milk and cream in the pistachio layer with coconut or plant-based alternatives to create a fully plant-based treat.
- → How should I store the bars?
Store in an airtight container in the freezer for up to two weeks. Separate layers with parchment to prevent sticking.
- → Can I substitute other nuts for pistachio?
Cashews or almonds work in place of pistachios but may alter flavor and texture. Adjust sweetness as needed.
- → Is additional sweetener needed?
Honey or sugar in the pistachio layer balances flavors. Taste and adjust based on your preference and ube sweetness.