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 bars to surprise my family with a fusion dessert that combines Filipino ube and classic pistachio flavors. Everyone loved the smooth texture and bright colors making it a favorite at our gatherings.
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 My kids were delighted to help layer the colors and loved unmolding the bars for an afternoon treat. It has quickly become a summer tradition in our house.
Required Tools
Ice cream bar/popsicle molds blender saucepan mixing spoons measuring cups and spoons
Allergen Information
Contains nuts (pistachios) and dairy (milk cream) and coconut. Always check ingredient labels if serving to those with sensitivities.
Nutritional Information
Per serving: Calories 235 Total Fat 11 g Carbohydrates 29 g Protein 4 g
Save Serve these bars straight from the freezer for the best texture and a stunning presentation. Enjoy the creamy fusion and share with friends!
Common Questions
- → What is ube and how does it taste?
Ube is a purple yam from the Philippines, valued for its naturally sweet, earthy flavor and vibrant color.
- → Can I make these bars vegan?
Yes, substitute whole milk and cream with coconut milk or other plant-based alternatives in the pistachio layer.
- → Do I need ube extract for the color?
Ube extract enhances both color and flavor, but you may adjust or omit based on desired intensity; natural ube can suffice.
- → How can I avoid nut allergies?
If nut allergies are a concern, omit pistachios and consider using seeds or safe substitutes for similar texture.
- → What type of molds should I use?
Ice cream bar or popsicle molds are ideal for forming neat layers and easy unmolding after freezing.
- → How long can these bars be stored?
Store finished bars in an airtight container in the freezer for up to two weeks to maintain freshness.
- → Can I use different sweeteners?
Honey or granulated sugar work well; adjust to taste or substitute with preferred sweeteners.