Pin 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 ice cream bars for a family get-together and everyone loved the stunning colors and the unique blend of flavors. The creamy texture and simple layering make them an impressive homemade summer treat.
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.
Pin Serving these bars with my kids always brings excitement to our dessert time because the colors and tastes are so much fun. It’s a treat that gets everyone talking and reaching for seconds.
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 those with sensitivities.
Nutritional Information (per serving)
Calories: 235, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 4 g
Pin Enjoy these beautiful ice cream bars as a colorful finish to any meal or serve them at your next gathering for a delightful surprise.
Recipe Questions
- → Can I substitute another nut for pistachios?
Yes, almonds or cashews can replace pistachios for a different flavor and texture in the creamy layer.
- → How do I make this treat vegan?
Use plant-based milk and cream alternatives in the pistachio layer, such as coconut or almond milk.
- → Is fresh ube necessary or can I use frozen?
Frozen or cooked ube works well—simply thaw and mash before combining with other ingredients.
- → How long do the bars last in the freezer?
Store in an airtight container for up to 2 weeks to maintain best taste and texture.
- → Can I reduce the sugar amount?
Yes, adjust sugar or honey to suit your sweetness preference without compromising texture.
- → Do I need special molds?
Ice cream bar or popsicle molds work best, but small loaf pans lined with parchment are a good alternative.