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 for a family summer get-together and everyone was instantly hooked by the colorful layers and creamy taste. They're now my go-to ice cream bars whenever we need something special and homemade.
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 mixture into a saucepan and heat gently over medium-low heat, stirring often, for 5 minutes without boiling. 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, until completely solid.
- Serve:
- Unmold bars. Optionally, drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
Save When my nieces came over, they were so excited to help add the pistachio layer and decorate with extra nuts. This recipe always brings everyone together for a sweet moment.
Required Tools
You'll need ice cream bar or popsicle molds, a blender for the pistachio mixture, a saucepan for cooking, and measuring spoons and cups.
Allergen Information
Contains nuts (pistachios), dairy (milk, cream), and coconut. Always check ingredient labels if making for people with food allergies or sensitivities.
Nutritional Information (per serving)
Each ice cream bar has 235 calories, 11 g total fat, 29 g carbohydrates, and 4 g protein.
Save Enjoy these ice cream bars right out of the freezer for vibrant flavor and satisfying crunch. They're easy to customize with extra toppings for more texture.
Recipe Guide
- → Can I make these bars vegan?
Yes, substitute whole milk and cream in the pistachio layer with coconut milk or other plant-based alternatives.
- → How do I achieve vibrant color in the ube layer?
Use ube extract to deepen color and flavor—adjust the amount to your preference for intensity.
- → What mold is best for these bars?
Ice cream bar or popsicle molds with sticks work well for freezing and unmolding individual bars.
- → How long do the ice cream bars last?
Store bars in an airtight container in the freezer for up to 2 weeks for best texture and flavor.
- → Can I use sweetened condensed milk on top?
Drizzling sweetened condensed milk and sprinkling chopped pistachios enhances flavor and texture; both are optional.