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.
The first time I made these bars, I was amazed at how the sweet earthiness of ube balanced so well with the creamy pistachio layer. They disappeared quickly at our last family barbecue.
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 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 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 ice cream bars have become a playful summer tradition for our family, especially when we gather for picnics and try creative drizzle toppings together.
Required Tools
Ice cream bar/popsicle molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
Contains nuts (pistachios) and dairy (milk, cream). Contains coconut. Check ingredient labels if serving to anyone with sensitivities.
Nutritional Information
Calories: 235, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 4 g (per serving)
Save Enjoy these ice cream bars as a fresh summer dessert that&aposs sure to impress with every creamy bite.
Kitchen Guide
- → What is ube and how does it taste?
Ube is a purple yam from the Philippines, offering a naturally sweet, nutty flavor with earthy undertones.
- → Can I make the pistachio layer vegan?
Yes, swap the milk and cream for coconut milk or plant-based alternatives for a dairy-free option.
- → How do I achieve vibrant color in the bars?
Ube extract intensifies the purple hue and flavor. Adjust the amount for your preferred color strength.
- → How long do the bars need to freeze?
Freeze each layer until set, then the assembled bars for at least 5 hours to ensure they’re fully solid.
- → Can I store leftovers, and for how long?
Bars can be stored in an airtight container in the freezer for up to two weeks, maintaining flavor and texture.
- → Are these bars gluten-free?
Yes, the ingredients used do not contain gluten, making them suitable for gluten-free diets.