Save to Pinterest 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 tried making these ice cream bars for a weekend gathering, and their vibrant layers made them an instant hit. The sweet ube contrasts beautifully with the nutty pistachio, creating a treat everyone talks about.
Ingredients
- Ube Layer: 1 cup cooked ube (purple yam), mashed
- Ube Layer: 1/2 cup granulated sugar
- Ube Layer: 1 cup coconut milk (full-fat)
- Ube Layer: 1/2 teaspoon ube extract
- Ube Layer: Pinch of salt
- Pistachio Layer: 3/4 cup shelled pistachios, unsalted
- Pistachio Layer: 1 cup whole milk
- Pistachio Layer: 1/2 cup heavy cream
- Pistachio Layer: 1/3 cup honey or sugar
- Pistachio Layer: 1 teaspoon vanilla extract
- Pistachio Layer: Pinch of salt
- Garnish (Optional): 2 tablespoons chopped pistachios
- Garnish (Optional): 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 to Pinterest When my family tasted these for the first time, my kids loved the fun colors and everyone asked for seconds. They have become a special summer treat in our home.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons are all essential to achieve the creamy texture and neat layers.
Allergen Information
Pistachios, milk, cream, and coconut are present in this recipe. Always check labels for hidden allergens if preparing for sensitive diets.
Nutritional Information
Each bar contains approximately 235 calories, 11 g total fat, 29 g carbohydrates, and 4 g protein.
Save to Pinterest Enjoy these bars chilled for the best flavor and texture. They make a wonderful, eye-catching finish for parties or outdoor gatherings.
Recipe FAQs
- → What gives these bars their vibrant color?
Ube, a purple yam, provides the vivid hue alongside ube extract for extra brightness and flavor.
- → Can I make these bars vegan?
Yes, substitute whole milk and cream with plant-based alternatives like coconut or almond milk for a dairy-free option.
- → How should I store the bars?
Keep them in the freezer in an airtight container; they'll stay fresh for up to two weeks.
- → Are the bars gluten-free?
Yes, all ingredients used are naturally gluten-free, making them suitable for gluten-sensitive guests.
- → Which tools are needed for preparation?
You'll need ice cream bar molds, a blender, a saucepan, measuring cups and spoons, and mixing utensils.
- → Can I use other nuts instead of pistachios?
Cashews or almonds may be substituted for pistachios but will alter the flavor and color profile.