Pin It 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 discovered the magic of combining ube and pistachio while experimenting with Filipino-inspired desserts. The vivid colors always wow guests, and these bars became my go-to for warm holiday weekends.
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.
Pin It Making these bars brought back childhood memories of shared summer desserts with my family. Their bright purple and green layers always make everyone smile around our table.
Required Tools
Ice cream bar molds blender saucepan mixing spoons measuring cups and spoons make this recipe easy to prepare at home.
Allergen Information
This recipe includes pistachios dairy and coconut. Always verify ingredients for food sensitivities before serving.
Nutritional Information
Each bar contains approximately 235 calories 11 g total fat 29 g carbohydrates and 4 g protein.
Pin It Enjoy these vibrant ice cream bars as a cool treat any day. The creamy texture and colorful layers make them unforgettable.
Recipe FAQs
- → What makes ube and pistachio a good combination?
Sweet, earthy ube pairs beautifully with nutty pistachios, offering unique flavor and striking color layers in each bar.
- → Can I use frozen ube instead of fresh?
Yes, thawed frozen ube can substitute for cooked fresh ube. Just ensure it's well-mashed for smoothness.
- → Is there a vegan option for these bars?
Absolutely! Substitute dairy with coconut milk or other plant-based alternatives for the creamy pistachio layer.
- → How should the bars be stored?
Keep the bars in an airtight container in the freezer for up to two weeks to maintain freshness.
- → Can I adjust the sweetness level?
Of course. You can use more or less sugar or honey in either layer to suit your taste preferences.
- → Are these suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making the bars suitable for those with gluten sensitivities.