Pin It 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 picnic with friends and they could not believe how well the creamy ube paired with the nutty pistachio. It was a wonderful hit and quickly became a family favorite for warm weather gatherings.
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 It My children love decorating these bars together and it always turns into a joyful afternoon in the kitchen. The pretty purple and green colors bring smiles and create lasting memories over dessert time.
Required Tools
Ice cream bar/popsicle molds blender saucepan mixing spoons measuring cups and spoons
Allergen Information
Contains nuts (pistachios) and dairy (milk cream). Contains coconut. Check all ingredient labels for hidden allergens if serving to those with food sensitivities.
Nutritional Information
Calories: 235 Total Fat: 11 g Carbohydrates: 29 g Protein: 4 g (per serving)
Pin It Enjoy these ube and pistachio ice cream bars for a refreshing treat. Their unique flavors and delightful colors make every bite a highlight at gatherings or family dessert time.
Recipe FAQs
- → How do I achieve the best ube layer texture?
Cook mashed ube with coconut milk and sugar over medium heat, stirring to a smooth, slightly thick consistency before cooling.
- → Can I use pistachio paste instead of whole nuts?
Yes. Substitute pistachio paste for whole nuts, adjusting sweetness and blending with milk and cream for a smooth layer.
- → What alternatives work for vegan bars?
Use coconut or plant-based milk and cream for the pistachio layer, ensuring all ingredients are dairy-free.
- → How should I store the bars?
Keep bars in an airtight container in the freezer for up to two weeks to maintain texture and flavor.
- → Can I skip the garnish?
Yes, the garnish is optional, but chopped pistachios and condensed milk enhance texture and overall appearance.