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 ice cream bars for a family picnic last summer and they were gone in minutes! The layers are so eye-catching and the mix of creamy and nutty flavors is always a crowd-pleaser.
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 My kids love to help layer the colors and add their own touch with extra pistachios on top. It is always a fun family activity that ends with delicious results.
Required Tools
Ice cream bar molds blender saucepan mixing spoons measuring cups and spoons are essential to create these treats at home.
Allergen Information
This recipe contains nuts (pistachios) and dairy (milk cream). It also includes coconut. Always check ingredient labels if serving to guests with allergies.
Nutritional Information
Each ice cream bar has 235 calories 11 g total fat 29 g carbohydrates and 4 g protein.
Save Enjoy these vibrant ice cream bars at your next gathering. They make for a festive and refreshing dessert that everyone will love.
Recipe Guide
- → How do I get vivid color in the ube layer?
Use ube extract along with cooked mashed ube; adjust extract amount for deeper purple hue.
- → Can I make these bars vegan?
Yes. Substitute dairy milk and cream in the pistachio mixture with coconut milk or plant-based alternatives.
- → Do I need special molds for these bars?
Ice cream bar or popsicle molds work best. They help shape and layer the mixtures easily.
- → What is the best way to store the finished bars?
Freeze finished bars in an airtight container; they keep their texture and flavor for up to two weeks.
- → Are there nut-free options for pistachio?
You can swap pistachios for sunflower seeds or omit this layer if nut allergies are a concern.
- → Why heat the pistachio mixture before freezing?
Warming the blend helps dissolve sweetener and develop a smoother, creamier texture after freezing.