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.
I first created these ice cream bars for a family picnic where everyone loved both the beautiful purple hue and the rich, nutty taste. They have since become my go-to summer treat, impressing guests every time I bring them out!
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 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 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 love helping assemble the layers, and it has become a fun kitchen project we look forward to every summer. Sharing these bars together always creates a special memory for our whole family.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
Contains pistachios, dairy, and coconut. Always check ingredient labels to ensure safety for those with allergies.
Nutritional Information
Per serving: 235 calories, 11 g total fat, 29 g carbohydrates, 4 g protein
Pin Serve these bars straight from the freezer for the smoothest texture and brightest color. Their beautiful layers will make any gathering feel extra festive!
Recipe Q&A
- → Can I use frozen ube instead of fresh?
Yes, thawed frozen ube can be mashed and used for this dessert. Ensure it's fully defrosted before mixing.
- → What is the best way to achieve vibrant purple color?
Ube extract intensifies color—add more for a deeper hue, adjusting gradually to reach your desired shade.
- → Can the bars be made vegan?
Swap whole milk and cream in the pistachio layer with coconut milk or a favorite plant-based alternative for a vegan version.
- → How do I prevent ice crystals from forming?
Allow mixtures to cool fully before layering and freeze promptly to maintain creamy texture and reduce crystallization.
- → How long can the bars be stored?
Store bars in an airtight container in the freezer for up to 2 weeks to preserve flavor and texture.
- → Are these suitable for gluten-free diets?
Yes, all ingredients listed are naturally gluten-free, making them appropriate for gluten-sensitive eaters.