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 backyard get-together, and everyone raved about how the creamy ube and pistachio layers complemented each other. Seeing the vibrant purple and green made for an instant conversation starter.
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 My kids love helping pour and layer the mixtures in the molds, making this a fun weekend project. Unmolding the bars together always feels a bit magical with the bright colors revealed.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
Contains nuts (pistachios), coconut, and dairy products. For those with food sensitivities, always double-check ingredient labels.
Nutritional Information
Each ice cream bar contains approximately: Calories: 235, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 4 g.
Save The finished bars are a showstopper at gatherings and make for a refreshing, beautiful dessert everyone loves.
Recipe Questions & Answers
- → What gives these bars their vibrant purple color?
The deep purple hue comes from cooked ube and ube extract, a staple ingredient in Filipino-inspired sweets.
- → Can I make these bars vegan?
Yes! Substitute the dairy components in the pistachio layer with coconut milk or other plant-based options.
- → How long do the bars need to freeze?
The assembled bars require at least 5 hours of freezing after both layers are added for firm results.
- → What is the best way to achieve a creamy texture?
Blend the pistachio layer until smooth and cook both mixtures gently for a consistent, creamy finish.
- → Are there alternatives to pistachios?
Try walnuts, almonds, or cashews, but keep in mind the distinct flavor pistachios offer compared to other nuts.
- → How should I serve these bars?
Unmold and optionally drizzle with sweetened condensed milk, then top with chopped pistachios before serving.