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.
The first time I made these bars I was surprised by how well the earthy ube balanced with the pistachio's nutty creaminess. Friends always ask for seconds whenever I bring them to summer get-togethers.
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 Making these ube pistachio bars together with my cousins became a weekend tradition—everyone gets a turn pouring and layering. The sweet memory of sticky fingers and laughter makes each batch even sweeter.
Required Tools
Ice cream bar molds blender saucepan mixing spoons measuring cups and spoons
Allergen Information
Recipe contains nuts (pistachios) dairy (milk cream) and coconut. Always verify ingredients for sensitivities.
Nutritional Information (per serving)
Calories 235 Total Fat 11 g Carbohydrates 29 g Protein 4 g
Save These bars make a wonderful finish to any summer meal and are perfect for sharing. Store extras and enjoy a colorful treat anytime.
Recipe FAQ Section
- → How can I enhance the ube flavor?
Use ube extract to intensify both the color and flavor of the purple yam layer. Adjust quantity to taste if using strong brands.
- → Is there a vegan-friendly version?
Swap whole milk and heavy cream for full-fat coconut milk or a plant-based alternative to make these bars vegan.
- → What texture should the pistachio layer have?
The pistachio mixture should be blended smooth before gently heating. This creates a creamy, nutty foundation for layering.
- → How long do the bars need to freeze?
Freeze the layered bars for a minimum of five hours, but overnight freezing ensures optimal solidness for unmolding and serving.
- → What garnishes suit these bars?
Chopped pistachios and sweetened condensed milk drizzle add crunch and extra sweetness, elevating the final presentation.
- → How should the bars be stored?
Place the bars in an airtight container and store in the freezer for up to two weeks to maintain texture and flavor.