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.
The first time I made these bars for my family, the brilliant purple of the ube had everyone excited. Combining it with pistachio turned out to be a hit, and they disappeared faster than I expected—now we make them together 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 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, stirring often, for 5 minutes (do not boil). Remove from heat and cool.
- Assemble the Bars:
- Pour cooled ube mixture evenly into ice cream bar molds, filling halfway. Freeze for 1 hour. Pour pistachio mixture over set ube layer, filling molds to top. Insert sticks. Freeze at least 5 hours until solid.
- Serve:
- Unmold bars. Optionally, drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
Save We love passing out these colorful bars to cousins at family picnics, and everyone gets to pick their favorite layer to eat first. It's become a summertime tradition when we're all together.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons are all you need for this recipe.
Allergen Information
This dessert contains nuts (pistachios), dairy (milk, cream), and coconut. Always check ingredients carefully if serving to anyone with sensitivities.
Nutritional Information
Each bar is about 235 calories, with 11 g fat, 29 g carbohydrates, and 4 g protein.
Save Enjoy your vibrant ube and pistachio ice cream bars whenever you crave a refreshing and unique treat. Make extra to keep in the freezer for surprise guests!
Kitchen Guide
- → Can I use frozen ube?
Yes, thawed frozen ube works well. Mash thoroughly before combining with other ingredients for a smooth texture.
- → How do I make this fully vegan?
Substitute dairy milk and cream with plant-based alternatives such as coconut or oat milk for a vegan version.
- → Why use ube extract?
Ube extract intensifies both color and flavor, bringing a vibrant look and distinctive sweetness to the bars.
- → Can I make the bars without molds?
Yes, use a shallow dish lined with parchment. Cut into bars after freezing for a similar effect.
- → How long do bars keep in the freezer?
Store in an airtight container and enjoy within two weeks for best texture and flavor.
- → Are these suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free. Always verify each item for cross-contamination.