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 experimented with combining ube and pistachio to create a dessert that felt both familiar and novel. The rich purple hue always brings excitement to our family table, while the nutty pistachio makes the bars unforgettable.
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 Our family loves sharing these bars during weekend gatherings. The bright purple and green layers always spark conversation and smiles around the table.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons ensure smooth preparation and beautiful, layered bars.
Allergen Information
This recipe contains nuts (pistachios), dairy (milk, cream), and coconut. Carefully check all labels for hidden allergens if serving to those with food sensitivities.
Nutritional Information
Each serving contains 235 calories, 11 g total fat, 29 g carbohydrates, and 4 g protein.
Save Serve these bars straight from the freezer for best texture and flavor. Their creamy layers and nutty finish make summer gatherings unforgettable.
Recipe FAQs
- → Can I make these bars vegan?
Yes, substitute whole milk and cream with coconut milk or plant-based alternatives for a vegan option.
- → Do I need to use ube extract?
Ube extract enhances color and flavor, but you can adjust or omit it if using very flavorful cooked ube.
- → How are the layers kept separate?
Freeze the ube layer first, then add the pistachio mixture to create distinct, well-defined layers.
- → How long do the bars keep?
Store in an airtight container in the freezer for up to two weeks for best texture and flavor.
- → Can I replace pistachios with another nut?
Almonds or cashews can be used, but they will lend different flavors and textures to the ice cream bars.
- → Are these bars gluten-free?
Yes, all ingredients used are naturally gluten-free, making this dessert suitable for gluten-sensitive diets.