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.
I first created these bars for a family barbecue, and everyone loved the unique look and flavor. Ube is always popular at home, and layered with pistachio, the result was a memorable dessert that’s now requested often.
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 it We loved bringing these out after a long afternoon in the sun, and my youngest niece always asks for the purple bars every visit. The whole family shares in the joy of seeing the vibrant layers and enjoying the creamy, nutty treat together.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
Contains nuts (pistachios), dairy (milk, cream), and coconut. Always check labels for hidden allergens if serving to guests with sensitivities.
Nutritional Information (per serving)
Calories: 235, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 4 g
Pin it Serve freshly unmolded for the best texture and color. These bars are sure to make any day a little more festive.
Frequently Asked Questions
- → How do I achieve the vivid purple color?
Using cooked ube and a bit of ube extract creates a naturally strong purple hue. Adjust extract for deeper color.
- → Can I substitute coconut milk in the ube layer?
Yes, you can use other plant-based milks for a subtle flavor change, but coconut milk enhances creaminess and authenticity.
- → What’s the best way to blend pistachios for smooth texture?
Use a high-powered blender to achieve a silky pistachio mixture, ensuring minimal nut pieces for a luxurious feel.
- → Can these bars be made vegan?
Replace whole milk and heavy cream with coconut or oat milk, and swap honey for agave syrup for a vegan-friendly option.
- → How long do the bars keep in the freezer?
Store bars in an airtight container in the freezer for up to two weeks to maintain freshness and optimal texture.
- → Is there a low-sugar alternative?
Try using unsweetened plant-based milks and sugar substitutes like stevia or monk fruit to reduce overall sugar content.