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.
My first batch of these bars was a big hit at a summer get-together. The combination of vibrant color and rich creaminess created a memorable treat everyone loved.
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 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 Making these bars with my kids is always fun—they love watching the vibrant ube and pistachio layers come together. It’s a treat that’s as enjoyable to create as it is to eat.
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 ingredients for allergens before serving.
Nutritional Information
Each bar has roughly 235 calories, 11 g total fat, 29 g carbohydrates, and 4 g protein.
Save Serve these bars straight from the freezer for a cooling and colorful dessert. Enjoy every bite of creamy ube and aromatic pistachio goodness!
Kitchen Guide
- → Can I use frozen ube instead of cooked fresh?
Yes, thawed frozen ube can be mashed and used. Ensure it's smooth for best texture in the bars.
- → What can I use to substitute pistachios?
Try cashews or almonds for a different nutty flavor, but pistachios offer the best color and subtle taste.
- → How do I ensure the layers stay distinct?
Allow the ube layer to freeze until semi-solid before adding the pistachio layer to keep layers separate.
- → Is it possible to make these vegan?
Yes, use plant-based coconut milk in both layers, replacing the dairy with vegan alternatives for creamy texture.
- → Can I make these without ice cream bar molds?
Disposable cups or a loaf pan lined with parchment paper work well. Slice or unmold after freezing for serving.
- → How long will these bars stay fresh?
Store in an airtight container in the freezer. For best taste and texture, enjoy within two weeks.
- → Is ube extract necessary?
Ube extract boosts the color and flavor, but you can omit it if using very flavorful fresh ube.