Save to Pinterest 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 discovered the magic of ube ice cream bars during a summer get-together, and these layered treats instantly became a showstopper at every party. The combination of creamy coconut, vibrant purple yam, and rich pistachio amazes even the pickiest dessert lovers.
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 to Pinterest One summer, my family and I tried this recipe together, laughing as we layered the vibrant purple and green creams in the molds. Everyone took turns adding the garnish before sharing the first taste on a sunny weekend afternoon.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
Contains nuts (pistachios), dairy (milk and cream), and coconut. Always check ingredient labels if serving to those with food sensitivities.
Nutritional Information
Per serving: Calories 235, Total Fat 11 g, Carbohydrates 29 g, Protein 4 g
Save to Pinterest These bars are sure to brighten any dessert table and spark conversation with their unique flavor and fun colors. Serve chilled for the best texture and taste.
Recipe Questions & Answers
- → Can I use fresh ube instead of extract?
Yes, fresh mashed ube enhances both flavor and texture. The extract boosts color and adds depth without overpowering.
- → Is there a vegan alternative for the pistachio layer?
Substitute dairy milk and cream with full-fat coconut milk or a plant-based alternative to achieve a creamy vegan treat.
- → How do I prevent the layers from mixing?
Allow the ube layer to freeze for about an hour before adding the pistachio mixture. This creates neat, defined layers.
- → How long do the bars keep in the freezer?
Store the bars in an airtight container for up to two weeks to maintain optimal texture and flavor.
- → Are these bars gluten-free?
Yes, all main ingredients are naturally gluten-free, making these bars suitable for a wide range of dietary needs.
- → What garnish works best for serving?
Chopped pistachios and a drizzle of sweetened condensed milk provide an appealing look and enhance taste.