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.
When I first experimented with these ice cream bars, the striking purple and green layers made them an instant hit at our summer cookout. Friends kept asking for the recipe because the flavors were both familiar and wildly exciting together.
Ingredients
- Ube (purple yam), mashed: 1 cup, cooked
- Granulated sugar: 1/2 cup
- Coconut milk (full-fat): 1 cup
- Ube extract: 1/2 teaspoon
- Pinch of salt: for ube layer
- Pistachios, shelled, unsalted: 3/4 cup
- Whole milk: 1 cup
- Heavy cream: 1/2 cup
- Honey or sugar: 1/3 cup
- Vanilla extract: 1 teaspoon
- Pinch of salt: for pistachio layer
- Chopped pistachios: 2 tablespoons (optional, for garnish)
- Sweetened condensed milk: 1 tablespoon (optional, 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 loved helping layer the mixtures in the molds, and it sparked fun conversations about Filipino desserts in our kitchen. Sharing these bars with family always brings smiles, especially when they see the vibrant colors.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and measuring spoons make preparation easy and mess-free.
Allergen Information
This recipe contains nuts (pistachios), dairy (milk and cream), and coconut. Always check ingredient labels for hidden allergens if serving to those with allergies.
Nutritional Information
Each serving contains approximately 235 calories, 11 g total fat, 29 g carbohydrates, and 4 g protein.
Save These ice cream bars are always a conversation starter and make every gathering a little more special.
Recipe Questions & Answers
- → What does ube taste like in frozen desserts?
Ube brings a naturally sweet, earthy flavor with vanilla undertones, creating a unique creamy taste and vibrant color.
- → Can I substitute pistachios with another nut?
Yes, almonds or cashews can be used, but pistachios offer a distinct flavor and color contrast that pairs well with ube.
- → Do I need ice cream molds for this treat?
Ice cream or popsicle molds give the best shape, but small cups or loaf pans lined with parchment also work in a pinch.
- → Is this dessert suitable for vegans?
For a vegan-friendly version, use plant-based milks and creams in the pistachio layer instead of dairy ingredients.
- → How long can these bars be stored?
Store frozen bars in an airtight container for up to two weeks; garnish just before serving for best texture and appearance.
- → Can store-bought ube jam be used?
Yes, replace mashed ube and sugar with ube jam, adjusting sweetness as needed to match your taste preference.