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.
My first attempt at these bars was a hit at a family picnic. The unique colors made them the first dessert everyone grabbed, and the flavors reminded me of summers growing up with Filipino sweets.
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 smooth and slightly thickened (about 5 minutes). Remove from heat and let cool to room temperature.
- Prepare the Pistachio Layer:
- Blend pistachios, milk, cream, honey (or sugar), vanilla extract, and salt until smooth. Pour 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 cooled ube mixture into ice cream bar molds, filling halfway. Freeze for 1 hour until set. Add pistachio mixture on top, insert sticks, and freeze for at least 5 hours.
- Serve:
- Unmold bars. Optionally drizzle with sweetened condensed milk and sprinkle with chopped pistachios.
Pin Making these with my kids brought out lots of laughter as we tried to get the perfect swirls. It was the best way to share a taste of my heritage with them—and we loved every bite together.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
Contains pistachios and dairy. Contains coconut. Check labels for hidden allergens if serving to anyone with sensitivities.
Nutritional Information
Per serving: Calories 235, Fat 11 g, Carbohydrates 29 g, Protein 4 g
Pin Serve straight from the freezer for best texture. These bars are a stunning finish for any summer meal or celebration.
Recipe FAQ
- → What does ube bring to the dessert?
Ube lends a sweet, earthy flavor and striking purple color, blending beautifully with creamy ingredients.
- → How can I make this vegan?
Replace whole milk and heavy cream in the pistachio layer with coconut milk or any plant-based milk alternative.
- → Can I use different nuts instead of pistachios?
Yes, you can substitute pistachios with almonds or cashews for a slightly different texture and flavor.
- → What tools do I need for making ice cream bars?
You'll need ice cream bar molds, a blender, a saucepan, mixing utensils, and measuring cups and spoons.
- → How do I store the bars?
Keep the bars in an airtight container in the freezer for up to two weeks to maintain their texture and freshness.
- → Is ube extract necessary?
Ube extract helps intensify both color and flavor, but can be adjusted or omitted based on preference.