Pin 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 these bars, the combination of earthy ube and creamy pistachio became an instant hit among my family and friends. They loved the vivid purple and green layers that made dessert time feel extra special.
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.
Pin 
Sharing these ice cream bars on a humid afternoon brought laughter and excitement as everyone admired the stunning colors and unique flavors. It's now a treat my family requests every summer gathering.
Required Tools
Ice cream bar or popsicle molds, blender, saucepan, mixing spoons, and measuring cups/spoons are needed for this recipe.
Allergen Information
Contains nuts (pistachios), dairy (milk, cream), and coconut. Always check ingredient labels for additional allergens if serving those with sensitivities.
Nutritional Information
Per serving: 235 calories, 11 g total fat, 29 g carbohydrates, 4 g protein.
Pin With each bite, you get creamy, nutty, and subtly sweet flavors that look as good as they taste. These bars are guaranteed to be the star of any gathering.
Recipe Questions & Answers
- → Can I use frozen ube instead of fresh?
Yes, frozen ube can be substituted for fresh. Thaw and mash before cooking for similar flavor and texture.
- → What can I use if I don't have ube extract?
If ube extract is unavailable, simply use mashed ube and add a touch of vanilla for depth. The color will be lighter.
- → How do I make these bars vegan?
Replace whole milk and cream in the pistachio layer with coconut milk or other non-dairy alternatives for a vegan version.
- → Do I need an ice cream maker?
No ice cream maker is required. Use ice cream bar molds and freeze the layered mixtures until firm.
- → How long can I store these bars?
These bars keep well in the freezer for up to 2 weeks. Store in an airtight container to prevent freezer burn.
- → Can I reduce the sugar for a less sweet option?
Yes, you can adjust sugar or substitute with honey. The flavor and texture will remain creamy but less sweet.