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 bars for a summer picnic, and they disappeared within minutes. The rich purple hue from ube combined with the subtle green pistachio always sparks curiosity and compliments from guests.
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 These ice cream bars became a family favorite at our weekend get-togethers, especially for my cousins who grew up loving ube desserts. Watching everyone anticipate that first bite is always heartwarming.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
Contains nuts (pistachios), dairy, and coconut. Check ingredient labels for allergens if serving those with sensitivities.
Nutritional Information
Per serving: 235 calories, 11 g total fat, 29 g carbohydrates, 4 g protein
Save Serve cold straight from the freezer, and enjoy the unique tropical twist in every bite.
Recipe FAQ
- → What is ube and why is it used here?
Ube is a purple yam popular in Filipino desserts. It brings vibrant color and gentle sweetness to these layered bars.
- → How do I get smooth pistachio cream?
Blending pistachios well with milk and cream creates a smooth mixture. Strain for extra refinement, if desired.
- → Can I make this vegan?
Yes, substitute regular milk and cream in the pistachio layer with coconut milk or other plant-based options.
- → How should I store the bars?
Keep bars in an airtight container in the freezer for up to two weeks. Serve directly from frozen for best texture.
- → Are there allergen concerns?
These bars contain pistachios, dairy, and coconut. Review ingredient labels and substitute as needed for sensitivities.
- → Can I use other nuts instead of pistachios?
Yes, other unsalted nuts such as cashews or almonds can be blended for a different flavor profile.