Pin 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 potluck; the colorful layers brought smiles and the flavors were a conversation starter. They remind me of summers spent making homemade ice cream with family.
Ingredients
- Cooked ube (purple yam): 1 cup, mashed (for ube layer)
- Granulated sugar: 1/2 cup (for ube layer)
- Coconut milk (full-fat): 1 cup (for ube layer)
- Ube extract: 1/2 teaspoon (for ube layer)
- Salt: Pinch (for ube layer and pistachio layer)
- Shelled pistachios, unsalted: 3/4 cup (for pistachio layer)
- Whole milk: 1 cup (for pistachio layer)
- Heavy cream: 1/2 cup (for pistachio layer)
- Honey or sugar: 1/3 cup (for pistachio layer)
- Vanilla extract: 1 teaspoon (for pistachio layer)
- Chopped pistachios: 2 tablespoons (optional garnish)
- Sweetened condensed milk: 1 tablespoon, for drizzling (optional garnish)
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 My kids eagerly help assemble the layers. Everyone enjoys adding their own toppings before devouring these on a sunny afternoon.
Required Tools
Ice cream bar or popsicle molds, blender, saucepan, measuring cups and spoons, mixing spoons.
Allergen Information
Contains nuts (pistachios), dairy (milk, cream), coconut. Always check ingredient labels for hidden allergens when serving those with sensitivities.
Nutritional Information
Each bar contains approximately 235 calories, 11 g fat, 29 g carbohydrates, and 4 g protein.
Pin Serve these bars at gatherings for a visually stunning, delicious treat that always delights. Their creamy texture and vibrant flavor create lasting summer memories.
Recipe Q&A
- → Can I use frozen ube instead of fresh?
Yes, frozen ube can be used if fresh is unavailable. Thaw and use as directed for smooth texture.
- → How do I ensure vibrant color in the bars?
Using ube extract enhances both color and flavor. Adjust amount for desired vibrancy, tasting before adding more.
- → Can dairy be replaced in the pistachio layer?
Absolutely. Substitute whole milk and cream with coconut or other plant-based milks for vegan adaptation.
- → How long do the bars keep in the freezer?
Store bars in an airtight container for up to two weeks to maintain best texture and flavor.
- → What can I use if I don’t own ice cream bar molds?
Small loaf pans or silicone muffin trays work well as alternative molds for layered bars.
- → Is sweetened condensed milk garnish necessary?
No, the garnish is optional. You can omit or replace with dairy-free drizzle for a lighter finish.