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 ube in homemade ice cream bars, the striking purple hue paired with pistachio’s green always brought smiles at family gatherings. There’s something magical about the combination of sweet, earthy ube and creamy, nutty pistachio that never fails to impress, especially in the summertime.
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 My kids always get excited seeing these colorful bars in the freezer, and it’s become a celebratory treat for birthdays and reunions. Sharing and sampling each others’ creations has become a new family tradition.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons are all you need for delicious summer treats.
Allergen Information
This dessert contains nuts (pistachios), dairy (milk and cream), and coconut. Be careful with ingredient labels to avoid hidden allergens.
Nutritional Information
Each bar has about 235 calories, 11 g total fat, 29 g carbohydrates, and 4 g protein.
Pin Serve these ice cream bars straight from the freezer for the best texture and flavor contrast. Their eye-catching colors and bold taste will impress every guest.
Recipe FAQ
- → How can I enhance the ube flavor?
Use pure ube extract and adjust the amount to suit your preference for flavor intensity.
- → Can I make the bars vegan?
Substitute dairy in the pistachio layer with coconut milk or other plant-based alternatives for a vegan version.
- → Why freeze the ube layer separately first?
This ensures clear layers and prevents blending of colors, resulting in a striking visual effect.
- → What can I use instead of pistachios?
Other nuts, such as almonds or cashews, can be blended and substituted to create unique flavors.
- → How long will the bars last in the freezer?
Store bars in an airtight container for up to two weeks to maintain freshness and texture.
- → What adds sweetness to the pistachio layer?
Honey or granulated sugar brings a natural sweetness that enhances the creamy nut flavor.