Ube Pistachio Ice Cream Bars (Printable)
Rich ube and pistachio layers blend into creamy, dazzling bars, ideal for sharing or summer refreshment.
# Components:
→ Ube Layer
01 - 1 cup cooked ube, mashed
02 - 1/2 cup granulated sugar
03 - 1 cup full-fat coconut milk
04 - 1/2 teaspoon ube extract
05 - Pinch of salt
→ Pistachio Layer
06 - 3/4 cup unsalted shelled pistachios
07 - 1 cup whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup honey or granulated sugar
10 - 1 teaspoon vanilla extract
11 - Pinch of salt
→ Garnish
12 - 2 tablespoons chopped pistachios
13 - 1 tablespoon sweetened condensed milk
# Method:
01 - Combine mashed ube, granulated sugar, full-fat coconut milk, ube extract, and salt in a saucepan. Stir constantly over medium heat until smooth and slightly thickened, about five minutes. Remove from heat and allow to cool to room temperature.
02 - Blend unsalted shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt until fully smooth. Pour the mixture into a saucepan and gently heat on medium-low, stirring often, for five minutes without boiling. Remove from heat and cool.
03 - Pour the cooled ube mixture halfway into ice cream bar molds. Freeze for one hour until set. Layer the pistachio mixture over the ube, filling each mold to the top, and insert sticks. Freeze for at least five hours, until bars are firm.
04 - Remove frozen bars from molds. Drizzle with sweetened condensed milk and sprinkle with chopped pistachios to serve, if desired.
# Expert Advice:
01 -
- Striking color and flavor layers for visual appeal
- Perfect fusion of Filipino-inspired and classic dessert flavors
02 -
- Ube extract amplifies color and flavor but can vary in strength
- Bars keep well frozen up to 2 weeks in an airtight container
03 -
- Let each layer cool completely for sharp separation of colors
- For a vegan option, substitute dairy with coconut or other plant-based milk and cream