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 made these for a recent family get-together, and the bars became the star of our dessert table. The smooth ube with creamy pistachio felt so special & everyone asked for seconds.
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 When my niece tried her first bite, her eyes lit up with delight at the fun colors and creamy texture. It's now become our favorite recipe to make together during summer vacation.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
Contains pistachios and dairy. Also includes coconut; check ingredient labels if serving those with allergies.
Nutritional Information
Per serving: Calories 235, Total Fat 11 g, Carbohydrates 29 g, Protein 4 g
Save Enjoy these bars straight from the freezer for the best texture. They make colorful, delicious treats for any summer celebration.
Recipe FAQ
- → Can I use frozen ube instead of fresh?
Yes. If fresh ube is unavailable, frozen or pre-cooked purple yam works well and keeps the mixture creamy.
- → Is there a substitute for pistachios in the bars?
Cashews or almonds can be used, but pistachios provide a unique flavor and color contrast for these bars.
- → How long do these frozen bars keep?
Store in an airtight container for up to 2 weeks. Their texture and flavor remain best within this period.
- → Can I make these bars vegan?
Swap dairy ingredients with coconut milk or other plant-based alternatives for a fully vegan version.
- → What is the benefit of using ube extract?
Ube extract enhances the color and flavor, producing a more vibrant and distinctly yam-flavored bar.
- → Do I need special molds for these bars?
Ice cream bar or popsicle molds help shape the bars neatly, but small loaf pans or containers can also work.