Pin it 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 bring a bit of Filipino flair to our summer celebrations. The combination of nutty pistachios and sweet purple ube was a hit and everyone loved the beautiful colors and unique flavors in each bite.
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 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 it My kids always look forward to helping me layer the ube and pistachio mixtures. Making these bars together adds extra excitement and the final reveal is always a special moment at family snack time.
Required Tools
Ice cream bar molds a blender saucepan mixing spoons and measuring cups are essential for making smooth creamy layers in this fusion dessert.
Allergen Information
This recipe contains nuts (pistachios) dairy (milk cream) and coconut. Always check labels to ensure safety for those with food sensitivities.
Nutritional Information (per serving)
Each ice cream bar has about 235 calories 11 g total fat 29 g carbohydrates and 4 g protein making them a decadent yet satisfying summer treat.
Pin it Serve these bars straight from the freezer for the most refreshing bite. They're sure to impress with their color and flavor combo every time.
Common Questions
- → How do I achieve a vibrant ube color?
Use high-quality ube extract, adjusting to taste and intensity. Natural mashed ube also provides a bold hue.
- → Can I make these bars dairy-free?
Yes, substitute whole milk and cream in the pistachio mixture with coconut milk or other plant-based alternatives.
- → What is the texture of the final bars?
The bars are creamy, smooth, and slightly firm after freezing, with contrasting textures between layers.
- → How do I store the bars for freshness?
Place bars in an airtight container and keep in the freezer for up to two weeks to preserve flavor and texture.
- → Are there alternative garnishes I can use?
Try chopped roasted nuts, melted white chocolate, or shredded coconut instead of pistachios and condensed milk.
- → What molds work best for shaping?
Popsicle or ice cream bar molds made of silicone allow easy unmolding and good layering.