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 experimented with ube and pistachio combinations after a trip to Manila, and these bars became a hit with family and friends especially on warm days. The preparation felt rewarding, and the layered result was irresistible.
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 Sharing these bars with my family brought back memories of colorful festivals where ube desserts were always on the table. My kids loved the swirl of flavors in each bite.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons are essential for preparing these bars smoothly.
Notes
For a vegan version substitute dairy in the pistachio layer with coconut milk or other plant-based alternatives. Adjust ube extract as needed for color and flavor intensity.
Nutritional Information
Per serving: 235 calories, 11 g total fat, 29 g carbohydrates, 4 g protein.
Pin Make these bars ahead to wow guests or simply keep a stash for summer cravings. Their vibrant colors and flavors are always a crowd-pleaser.
Recipe Questions
- → Can I substitute the pistachios with another nut?
Yes, you can substitute pistachios with cashews or almonds for a similar creamy texture, though the flavor will differ.
- → Is it possible to make this treat vegan?
Absolutely! Replace whole milk and cream in the pistachio layer with plant-based milk such as coconut or almond milk.
- → How can I intensify the ube flavor?
Increase the amount of ube extract or use a more concentrated version to boost flavor and color.
- → What if I don’t have ice cream bar molds?
You can use small cups or a loaf pan lined with parchment and insert sticks once partially frozen.
- → How long can these bars be stored in the freezer?
They can be stored in an airtight container in the freezer for up to two weeks for best texture and flavor.
- → Are there any potential allergens?
Yes, the bars contain nuts (pistachios), dairy, and coconut. Always check ingredient labels for additional allergens.