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, I was thrilled by how eye-catching the layered bars turned out. The rich purple ube pairs beautifully with the mellow pistachio, and the creamy texture is irresistible for guests and family alike.
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 Sharing these ice cream bars is always a hit at family get-togethers, especially with kids marveling at the colors. It's a simple way to celebrate Filipino flavors on a warm day.
Allergen Information
Contains nuts (pistachios) and dairy (milk, cream). Contains coconut. Check ingredient labels for allergens if serving to those with food sensitivities.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons are needed for this recipe.
Nutritional Information (per serving)
Calories: 235, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 4 g
Save These vibrant ice cream bars are sure to bring joy and colorful flavor to your summer dessert menu. Enjoy each creamy bite, and don&t forget to share the fun!
Recipe Guide
- → What is ube and how is it used?
Ube is a purple yam from the Philippines, prized for its sweet flavor and vivid color. It is mashed, cooked, and blended with coconut milk to form a creamy, colorful layer in these bars.
- → Can I substitute plant-based milk in the pistachio layer?
Yes, coconut milk or other plant-based alternatives can replace dairy for a vegan or lactose-free option. This may alter the texture slightly.
- → Do I need special molds for these bars?
Ice cream bar or popsicle molds work best to create individual servings. Silicone molds are easy to use and release frozen bars smoothly.
- → How do I achieve vibrant color in the ube layer?
Ube extract is added for enhanced color and depth of flavor. Adjust the amount based on desired vibrancy and taste preference.
- → How long can these bars be stored?
Keep frozen bars in an airtight container for up to two weeks. Allow a few minutes at room temperature before serving for best texture.