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.
When I first experimented with ube and pistachio together, I was amazed at how the earthy richness of purple yam balanced the lively nuttiness of pistachios. These bars became an instant hit at summer parties, with guests asking for seconds every time!
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 Making these bars together always turns into a fun family activity, with everyone layering colors and choosing their own toppings. It's one of our favorite traditions during warm afternoons!
Required Tools
You'll need ice cream bar or popsicle molds, a blender, a saucepan, mixing spoons, and measuring cups and spoons for best results.
Allergen Information
This dessert contains nuts (pistachios), dairy (milk, cream), and coconut. Please check ingredient labels for hidden allergens if serving to those with allergies or sensitivities.
Nutritional Information
Each serving contains approximately 235 calories, 11 g total fat, 29 g carbohydrates, and 4 g protein.
Save Enjoy these vibrant ice cream bars at summer gatherings for a memorable, refreshing treat. Their eye-catching color makes every serving feel festive!
Recipe FAQ
- → What is ube and how does it taste?
Ube is a purple yam popular in Filipino cuisine, offering a sweet, mild flavor and vivid color often used in desserts.
- → Can I substitute dairy in the pistachio layer?
Yes, coconut milk or other plant-based alternatives can replace whole milk and heavy cream for a vegan option.
- → How long do the bars need to freeze?
After layering, bars require at least 5 hours of freezing to set completely for optimal texture.
- → Are these bars gluten-free?
Yes, all ingredients in these bars are naturally gluten-free, making them suitable for those with gluten sensitivities.
- → How to store leftover ice cream bars?
Keep bars in an airtight container in the freezer. They remain delicious for up to two weeks without losing texture.
- → What tools are needed for preparation?
You'll need ice cream bar molds, a blender, saucepan, mixing spoons, and measuring tools for accurate preparation.