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 tried layering ube and pistachio after discovering how well their creamy textures and naturally vibrant colors complement one another. Sharing these bars at our last family cookout brought endless smiles—everyone was captivated by both the look and flavor!
Ingredients
- Ube (purple yam), cooked and mashed: 1 cup
- Granulated sugar: 1/2 cup
- Coconut milk (full-fat): 1 cup
- Ube extract: 1/2 teaspoon
- Salt: Pinch
- Pistachios, shelled and unsalted: 3/4 cup
- Whole milk: 1 cup
- Heavy cream: 1/2 cup
- Honey or sugar: 1/3 cup
- Vanilla extract: 1 teaspoon
- Salt: Pinch
- Chopped pistachios (optional garnish): 2 tablespoons
- Sweetened condensed milk (optional for drizzling): 1 tablespoon
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 Watching my kids help drizzle condensed milk and sprinkle chopped pistachios before serving was a highlight at our family gathering. Everyone loved customizing their own bar and sharing the experience together.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
Contains nuts (pistachios), dairy (milk, cream), and coconut. Check all ingredient labels for potential allergens if serving to guests with sensitivities.
Nutritional Information
Per serving: 235 calories, 11g total fat, 29g carbohydrates, 4g protein.
Save These ice cream bars are always a crowd-pleaser with their striking layers and creamy texture. Customize toppings and enjoy a refreshing treat all summer long!
Kitchen Help
- → Can I use frozen ube instead of fresh?
Yes, frozen ube works well if thawed and mashed thoroughly before mixing with other ingredients.
- → What is the benefit of adding pistachio?
Pistachio adds a rich, nutty flavor and provides a pleasant texture that complements the smooth ube layer.
- → Is this treat suitable for vegans?
For a vegan option, substitute dairy with coconut milk and plant-based cream in the pistachio layer.
- → How should the ice cream bars be stored?
Keep the bars in an airtight container in the freezer for up to two weeks to maintain freshness.
- → What can I drizzle on top for extra flavor?
Sweetened condensed milk and chopped pistachios work beautifully for added texture and sweetness.
- → Do I need a specific mold for these bars?
Popsicle or ice cream bar molds are recommended; silicone molds work best for easy removal.