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 was inspired to make these ice cream bars after tasting ube at a Filipino festival and realizing how well its sweetness pairs with the earthy flavor of pistachio. The first batch disappeared at a family barbecue in minutes.
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:
- Combine mashed ube, sugar, coconut milk, ube extract, and salt in a saucepan. Cook over medium heat stirring constantly until mixture is smooth and slightly thickened about 5 minutes. Remove from heat and cool to room temperature.
- Prepare the Pistachio Layer:
- Blend pistachios whole milk heavy cream honey (or sugar) vanilla extract and salt until smooth. Pour mixture into a saucepan and heat gently over medium-low stirring often for 5 minutes without boiling. Remove from heat and cool.
- Assemble the Bars:
- Pour cooled ube mixture evenly into ice cream bar molds filling halfway. Freeze for 1 hour until set. Pour pistachio mixture over set ube layer to fill molds. Insert sticks. Freeze for at least 5 hours until solid.
- Serve:
- Unmold bars. Drizzle with sweetened condensed milk and sprinkle with chopped pistachios if desired before serving.
Save When my cousins came over last weekend we made a batch together and everyone customized their toppings. It was a fun and colorful way to end a hot summer day with family and friends.
Notes
Bars can be stored in the freezer for up to 2 weeks in an airtight container. For a bolder ube color increase the extract slightly but taste the mixture first.
Required Tools
Ice cream bar molds blender saucepan mixing spoons measuring cups and spoons
Allergen Information
Contains nuts (pistachios) and dairy (milk cream). Contains coconut. Check ingredient labels for allergen safety.
Save Try serving these bars at your next summer party and watch them disappear. The playful colors and creamy texture are sure to impress.
Common Questions
- → How do I get vibrant ube color?
Using ube extract along with mashed cooked ube enhances color and taste. Adjust extract quantity for deeper hues.
- → Can I substitute the dairy ingredients?
Yes, coconut milk or other plant-based milks can replace cow’s milk and cream for a vegan and dairy-free version.
- → What’s the texture of these bars?
The bars are creamy yet firm after freezing, offering a soft bite thanks to their blend of coconut milk and cream.
- → How long should I freeze the bars?
Freeze for at least 5 hours after layering to ensure complete solidity and easy removal from molds.
- → How can I store leftover bars?
Keep bars in an airtight container in the freezer for up to two weeks for best flavor and texture preservation.
- → Can nuts be omitted if allergic?
Yes, simply skip the pistachio layer and garnish, but always check labels for traces when serving those with sensitivities.