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 first made these ice cream bars for a summer get-together, and everyone loved the striking colors and creamy texture. The combination of Filipino-inspired ube and classic pistachio is sure to become a favorite.
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.
Save My family enjoys these bars as a special summer dessert, and they're always a hit at gatherings. The kids especially love the bright purple and green layers.
Required Tools
You'll need ice cream bar molds, a blender, a saucepan, mixing spoons, and measuring cups and spoons for this recipe.
Allergen Information
This recipe contains nuts (pistachios), dairy (milk, cream), and coconut. Always check labels if serving to those with food sensitivities.
Nutritional Information
Each serving of ice cream bar provides about 235 calories, 11 g fat, 29 g carbohydrates, and 4 g protein.
Save Enjoy these vibrant ice cream bars as a dazzling summer treat or serve them at your next party for a delightful surprise.
Kitchen Q&A
- → What gives these bars their vibrant color?
Ube, a purple yam, creates the vivid hue, enhanced by optional ube extract for deeper color and flavor.
- → Can I substitute ingredients for a vegan version?
Use coconut milk or your favorite plant-based milks instead of dairy for the pistachio layer to make vegan-friendly bars.
- → How do I achieve smooth layers?
Cool each mixture before pouring and freeze the ube base until set before adding the pistachio top for clear, defined layers.
- → What is the suggested freezing time?
Freeze bars for at least 5 hours after assembly to ensure they are completely solid and easy to unmold.
- → How long can I store these bars?
Place finished bars in an airtight container and freeze for up to two weeks to retain their best texture and flavor.
- → Are there allergy considerations?
These bars contain nuts, coconut, and dairy; always check labels if serving those with specific sensitivities or allergies.