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 first tried combining ube and pistachio for a family cookout last summer. Everyone loved the unexpected flavor pairing, and the vibrant colors made these bars a standout treat on the dessert 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 Serving these ice cream bars after a meal always brings the family together. The kids get especially excited watching the bold colors appear in each bite.
Required Tools
Ice cream bar/popsicle molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
Contains pistachios (nuts), dairy (milk, cream), and coconut. Review food labels for potential allergens if serving to sensitive individuals.
Nutritional Information (per serving)
Calories: 235, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 4 g
Save Colorful, creamy, and nutty: these Ube & Pistachio Ice Cream Bars always make dessert extra special. Enjoy a refreshing treat that's sure to impress.
Recipe Questions
- → How do I achieve a vibrant purple hue for the ube layer?
Use both cooked ube and a quality ube extract. Adjust the extract to intensify the color as desired.
- → Can I substitute the pistachios with another nut?
Yes, almonds or cashews make great replacements, but flavor and texture will slightly vary.
- → Is it possible to make these bars vegan?
Absolutely! Swap dairy ingredients in the pistachio layer with coconut milk or other plant-based milks.
- → How long should I freeze the bars to ensure solid layers?
Freeze the ube layer for at least an hour before adding pistachio. Full freezing takes about 5 more hours.
- → What’s the best way to unmold the bars cleanly?
Briefly run warm water over the mold exterior. This loosens the bars for easy removal without melting.
- → How should these bars be stored?
Place in an airtight container and keep in the freezer for up to two weeks to maintain freshness.