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 for a summer barbecue and they quickly became the highlight of our gathering. Everyone loved the bold colors and the subtle sweetness that paired perfectly with the nutty pistachio layer.
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 These bars are always requested at family gatherings & they bring a burst of color to our dessert table. My cousins enjoy helping with the layering and adding toppings before serving.
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. Always check ingredient labels for those with sensitivities.
Nutritional Information
Each bar provides approximately 235 Calories with 11 g Total Fat 29 g Carbohydrates and 4 g Protein.
Save Enjoy these vibrant ice cream bars as a delicious treat on a sunny day or to impress guests with their fanciful colors and flavors.
Recipe Guide
- → How do I achieve the perfect creamy texture?
Use full-fat coconut milk for the ube layer and properly blend the pistachios with dairy for extra creamy consistency.
- → Can I use raw ube instead of cooked?
Cooked ube is recommended to ensure smoothness; raw ube may result in a grainy and starchy texture.
- → What other nuts work for this dessert?
Cashews or almonds can replace pistachios, but flavor and color will differ from original pistachio pairing.
- → Is it possible to make these vegan?
Swap dairy in the pistachio layer with coconut milk or favorite plant-based alternative for a vegan version.
- → How should I store leftover bars?
Freeze in an airtight container for up to two weeks. Always allow a few minutes at room temperature before serving.
- → Can I skip ube extract?
Ube extract adds bold color and depth, but you may omit if desired—bars will be paler and less intensely flavored.