Save to Pinterest 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 ube & pistachio ice cream bars for a family gathering. Everyone loved the creamy richness and the striking contrast between the purple yam and the pale green pistachio layers. They were the first treats to disappear!
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 to Pinterest My kids always ask for these bars on hot afternoons. Making them together has become a summertime tradition, and they love helping layer the colors and drizzle the toppings before serving.
Required Tools
You'll need ice cream bar or popsicle molds, a blender, a saucepan, mixing spoons, and measuring cups and spoons for the best results.
Allergen Information
This recipe contains nuts (pistachios), dairy (milk, cream), and coconut. Always check labels if serving to those with allergies or sensitivities.
Nutritional Information (per serving)
Each bar has approximately 235 calories, 11 g total fat, 29 g carbohydrates, and 4 g protein.
Save to Pinterest Try serving these bars at your next party—people always love the vibrant colors and unique flavor combination. Store leftovers in the freezer for a quick treat anytime.
Recipe FAQs
- → How do I get a vibrant purple color for the ube layer?
Use ube extract to enhance the color and flavor of the mashed purple yam. Adjust intensity as desired.
- → Can I make these bars vegan?
Yes, substitute whole milk and cream with coconut milk or another plant-based alternative in the pistachio layer.
- → What is the best way to unmold the bars?
Let the molds sit at room temperature for a few minutes or briefly run under warm water for easy release.
- → Are the bars suitable for gluten-free diets?
Yes, all ingredients listed are naturally gluten-free, making these bars suitable for gluten-sensitive eaters.
- → How can I store these bars for later?
Keep the bars in an airtight container in the freezer for up to 2 weeks to maintain freshness and texture.
- → Can I use other nuts besides pistachio?
Pistachios provide a unique flavor, but you can try almonds or cashews for a different taste profile.