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 ice cream bars for my family, the bright purple and green layers really caught everyone's attention. It's now a requested summer dessert at every reunion.
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 Serving these bars during our last get-together brought back memories of hand-churning ice cream at home with my parents. The pistachio crunch was everyone’s favorite part.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
Contains nuts (pistachios), dairy (milk, cream), coconut. Check all ingredient labels for hidden allergens if serving to those with food sensitivities.
Nutritional Information
Per serving: 235 calories, 11 g fat, 29 g carbohydrates, 4 g protein
Save Enjoy these ice cream bars straight out of the freezer for the most refreshing summer treat. They're guaranteed to brighten up any dessert table!
Recipe Questions & Answers
- → Can I use frozen ube for the bars?
Yes, thaw and cook frozen ube until soft before mashing to achieve a smooth texture for the layer.
- → How do I achieve distinct layers?
Freeze the ube mixture first before adding the pistachio layer. This ensures clear separation and stunning visual appeal.
- → What can I substitute for coconut milk?
Full-fat coconut milk gives creaminess, but you can use other plant-based milks based on your dietary preference.
- → Is this dessert vegan-friendly?
Yes, substitute dairy ingredients in the pistachio layer with coconut milk for an entirely plant-based version.
- → How long can I store these bars?
Store frozen bars in airtight containers for up to 2 weeks. Avoid repeated thawing for best texture and flavor.
- → Do pistachios need to be roasted?
Use either raw or lightly toasted unsalted pistachios for blending, as roasting enhances their nutty flavor.