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.
My first batch of these ice cream bars was an instant hit with family and friends. The sweet earthiness of ube paired perfectly with the subtle nuttiness of pistachio, making every bite a joyful surprise.
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. 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 Sharing these cool, creamy bars after a family dinner sparked lively conversation about favorite Filipino-inspired desserts. Their beautiful color always draws smiles!
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 sensitivities.
Nutritional Information (per serving)
Calories: 235, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 4 g
Pin It Enjoy these fun fusion ice cream bars for your next summer party. Their gorgeous layers and irresistible flavors will make them a crowd favorite!
Recipe Questions & Answers
- → How do I keep the layers distinct in the bars?
Freeze the ube layer until it's firm before adding the pistachio mixture, so each layer sets beautifully without mixing.
- → Can I make these bars vegan?
Yes, substitute dairy milk and cream in the pistachio layer with coconut milk or another plant-based alternative for a vegan-friendly treat.
- → What does ube add to the bars?
Ube brings a unique sweet, nutty flavor and natural purple color, giving the bars their vibrant look and taste.
- → How long do the bars last in the freezer?
The bars stay fresh for up to 2 weeks in an airtight container, retaining their texture and flavor.
- → Can I skip pistachios or use another nut?
If you prefer or have allergies, try almonds or cashews for a different flavor, but the combination of ube and pistachio is classic.
- → Are the bars gluten-free?
Yes, all ingredients used are naturally gluten-free, making these bars suitable for those avoiding gluten.
- → What molds work best for forming the bars?
Popsicle or ice cream bar molds are ideal; silicone molds make unmolding easier and help the bars retain shape.