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 ube & pistachio ice cream bars for a family picnic, and their striking colors instantly made them the star of the dessert table. The creamy texture and unique blend of Filipino and classic flavors always leave everyone asking for the recipe.
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 Every time I serve these bars at a family event, little hands reach out for them first. Sharing a bite always sparks stories about Filipino treats and summer memories.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
This recipe contains nuts (pistachios), dairy (milk, cream), and coconut. Always check ingredient labels to avoid hidden allergens if serving to sensitive individuals.
Nutritional Information (per serving)
Calories: 235, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 4 g
Save These ice cream bars are a feast for both eyes and palate. Enjoy them as a festive centerpiece for your next get-together or a delightful summer treat anytime!
Cooking Questions
- → How do I achieve vibrant ube color?
Include a touch of ube extract to boost both color and flavor, adjusting to preference and extract strength.
- → Can I use plant-based milk alternatives?
Absolutely! Substitute whole milk and cream with coconut or oat milk for dairy-free bars with a creamy finish.
- → How long should the bars freeze?
Freeze the assembled bars for at least 5 hours, or until fully solid, for best texture and unmolding.
- → What nuts can replace pistachios?
Try roasted cashews or almonds for a different flavor profile, but ensure substitutions suit dietary needs.
- → Are these suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free. Check packaging for cross-contamination if serving sensitive guests.