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 bars for a summer potluck, and everyone was wowed by the vivid layers and surprising pairing of ube with pistachio. Watching friends enjoy the creamy texture and sweet nutty taste made this recipe a standout in my dessert arsenal.
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:
- Combine mashed ube, sugar, coconut milk, ube extract, and salt in a saucepan. Cook over medium heat stirring constantly until 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 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 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 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 This recipe became an instant family favorite, especially with my kids who love bright colors in their treats. Sharing these bars on hot afternoons brings everyone together for a sweet moment.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
Contains nuts (pistachios), dairy (milk, cream), coconut. Check ingredient labels for allergens if serving those with food sensitivities.
Nutritional Information
Per serving: Calories 235, Total Fat 11 g, Carbohydrates 29 g, Protein 4 g
Save Serve these treats straight from the freezer for maximum creaminess and color contrast. They make any celebration brighter.
Recipe FAQ
- → What is ube and how does it taste?
Ube is a purple yam from the Philippines with a naturally sweet, earthy flavor and a vivid purple color. It adds sweetness and visual appeal to desserts.
- → Can I make these bars dairy-free?
Yes! Substitute coconut milk or other plant-based milks and creams for the dairy in the pistachio layer. This keeps the bars fully plant-based.
- → Can I use pistachio paste instead of whole pistachios?
Yes, pistachio paste can substitute for whole pistachios. Use unsweetened paste and adjust sweetness as needed for your preference.
- → How should I store the ice cream bars?
Store bars in an airtight container in the freezer for up to two weeks to maintain their texture and flavor.
- → Why freeze between layers?
Freezing after the ube layer sets ensures defined layers so the pistachio mixture doesn't blend into the base, creating an attractive result.
- → Can I use other nuts instead of pistachios?
Yes, almonds or cashews work well for a similar creamy texture, but each will change the flavor and color of the bars.