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 made these ice cream bars for a summer party and they became the star of the table. The vibrant colors and flavors reminded me of Filipino celebrations, while the pistachio added an unexpected twist that 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 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 family loved customizing their bars with extra pistachios and drizzle. It became a fun way for everyone to make their dessert just a little different!
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons make this recipe possible at home.
Allergen Information
These bars contain pistachios and dairy. Coconut is also included. Always check ingredient labels for hidden allergens before serving to those with sensitivities.
Nutritional Information
Each serving contains approximately 235 calories, 11 g fat, 29 g carbohydrates, and 4 g protein.
Save Make these ahead and enjoy a stunning and delicious treat anytime. The colorful layers add a festive touch to any occasion.
Recipe FAQ
- → How do I get a vibrant purple color in the ube layer?
Using ube extract in addition to mashed ube will enhance both the color and flavor, creating a striking purple hue.
- → Can I make these bars vegan?
Yes, substitute whole milk and cream in the pistachio layer with coconut milk or other plant-based milks for a dairy-free option.
- → How long should I freeze the bars before serving?
Freeze for at least 5 hours after assembling to ensure the layers set completely for easy unmolding.
- → What’s the best way to unmold the bars?
Run the mold under warm water for a few seconds or let stand at room temperature to loosen the bars for easy removal.
- → Can I use sweetened condensed milk as a garnish?
Yes, drizzling with condensed milk and sprinkling chopped pistachios adds extra sweetness and crunch once unmolded.
- → How should the bars be stored?
Keep the bars in an airtight container in the freezer for up to two weeks to maintain freshness and texture.