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 disappeared in minutes. The pairing of earthy ube and rich pistachio quickly became a family favorite for special occasions.
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:
- Combine mashed ube, sugar, coconut milk, ube extract, and salt in a saucepan. Cook over medium heat, stirring constantly, until smooth and slightly thickened (about 5 minutes). Remove from heat and cool to room temperature.
- Prepare the Pistachio Layer:
- Blend pistachios, whole milk, heavy cream, honey (or sugar), vanilla extract, and salt until smooth. Pour 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 into ice cream bar molds, filling halfway. Freeze for 1 hour until set. Pour pistachio mixture over set ube layer to fill molds, then insert sticks. Freeze for at least 5 hours until solid.
- Serve:
- Unmold bars. Optionally, drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
Save These bars often spark lively conversation about Filipino flavors in our home and are a fun way for kids to help with layering and topping.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons are all needed for this recipe.
Allergen Information
Contains nuts (pistachios), dairy (milk and cream), and coconut. Check all labels for hidden allergens if serving to guests with sensitivities.
Nutritional Information
Each serving has about 235 calories, 11 g fat, 29 g carbohydrates, and 4 g protein.
Save Enjoy these colorful bars as a show-stopping treat at your next celebration or simply as a cool afternoon pick-me-up.
Kitchen Tips & Answers
- → How do I get a vibrant purple color in the bars?
Using ube extract with mashed purple yam gives a bold, bright hue—adjust extract to deepen color as desired.
- → Can I make these bars vegan?
Yes, swap whole milk and cream with coconut or other plant-based alternatives in the pistachio mixture.
- → What is the texture like after freezing?
After full freezing, the bars are creamy yet firm, with smooth ube and slightly crunchy pistachio interplay.
- → How long can I store these ice cream bars?
Keep bars in an airtight container in the freezer for up to 2 weeks—allow a few minutes to soften before serving.
- → What tools do I need to make these bars?
You will need ice cream bar molds, a blender for the pistachio mix, a saucepan, and measuring utensils.
- → Is it possible to use other nuts instead of pistachios?
Almonds or cashews may be substituted for a different flavor, though pistachios offer distinct taste and color.