Save 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 created these ice cream bars for a family cookout and the vibrant purple and green layers got everyone intrigued. The blend of Filipino-inspired ube and classic pistachio offers a satisfying twist that sparked wonderful conversations at our table.
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.
Save My little cousin loved helping to layer the colors in the molds and tasting the creamy mixture before freezing. These bars always remind us of summer afternoons spent together experimenting in the kitchen.
Required Tools
Ice cream bar molds blender saucepan mixing spoons measuring cups and spoons
Allergen Information
Contains nuts (pistachios) and dairy (milk cream) as well as coconut. Always verify ingredient labels for food sensitivities.
Nutritional Information
Per serving: Calories 235 Total Fat 11 g Carbohydrates 29 g Protein 4 g
Save To serve these bars at a party simply unmold and quickly drizzle the toppings. They are best enjoyed straight from the freezer for maximum creaminess.
Recipe FAQ
- → Can I use frozen ube instead of fresh?
Yes, frozen ube works well for the mash. Thaw before cooking to achieve a smooth consistency.
- → Are plant-based alternatives possible for dairy?
Coconut milk or other nondairy options can replace whole milk and cream in the pistachio layer for a vegan treat.
- → What can I use if I don't have ice cream bar molds?
Small loaf pans or silicone cups are a good substitute—just slice or unmold once frozen.
- → How long can I store the ice bars?
Keep the bars in the freezer up to two weeks in a sealed container for best flavor and texture.
- → Do I need ube extract for these bars?
Ube extract boosts color and flavor but can be adjusted or omitted for milder taste. Try to use if available.
- → Are these gluten-free?
Yes, all ingredients are naturally gluten-free. Ensure packaged items are labeled to confirm.