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 for a summer get-together and they quickly became the highlight with guests raving over the eye-catching layers and creamy texture. They’re now a staple when I have friends or family over on hot days.
Ingredients
- Cooked ube (purple yam) mashed: 1 cup
- Granulated sugar: 1/2 cup
- Coconut milk (full-fat): 1 cup
- Ube extract: 1/2 teaspoon
- Salt: Pinch
- Shelled pistachios unsalted: 3/4 cup
- Whole milk: 1 cup
- Heavy cream: 1/2 cup
- Honey or sugar: 1/3 cup
- Vanilla extract: 1 teaspoon
- Salt: Pinch
- Chopped pistachios (optional garnish): 2 tablespoons
- Sweetened condensed milk (for drizzling optional): 1 tablespoon
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 bars became a fun weekend activity with my kids helping to pour and layer each section. Enjoying them together on the porch made for wonderful family memories.
Required Tools
For best results you'll need ice cream bar molds a good blender and a sturdy saucepan to ensure both layers are smooth and creamy.
Allergen Information
This recipe contains nuts (pistachios) dairy (milk cream) and coconut. Always check ingredient labels for hidden allergens when serving to those with food sensitivities.
Nutritional Information (per serving)
Each bar has about 235 calories 11 g total fat 29 g carbohydrates and 4 g protein making them a satisfying treat in moderation.
Save These eye-catching bars are always a show-stopper at gatherings and perfect for cooling down on warm days. Share them with friends or family for a sweet display of creativity and flavor fusion!
Recipe Guide
- → What does ube taste like in frozen desserts?
Ube imparts a sweet, earthy profile with vanilla undertones, adding vibrant color and creaminess to frozen treats.
- → Can I make these bars vegan?
Yes. Substitute whole milk and heavy cream in the pistachio layer with full-fat coconut milk or other plant-based alternatives.
- → How should I store ice cream bars?
Store bars in an airtight container in the freezer for up to two weeks to preserve flavor and prevent freezer burn.
- → Will the layers stay separate when frozen?
Freezing the ube layer before adding the pistachio mixture helps maintain distinct, vibrant layers in each bar.
- → Can I replace pistachios with another nut?
Cashews or almonds may be used, though flavor and texture will vary. Pistachios offer a distinct, subtle nuttiness.
- → Is special equipment needed for these frozen bars?
Ice cream bar molds, blender, and a saucepan are helpful for achieving smooth layers and easy serving.