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.
The first time I made these, my kids marveled at the bold colors and kept asking for second helpings. It's become our go-to chilly treat, especially on humid afternoons when we crave something cool but a little different!
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.
Save Sharing a batch of these with my family always sparks memories of afternoons in Manila street markets, enjoying everything ube-flavored. Now, everyone requests these layered bars for birthdays and special celebrations!
Required Tools
You'll need ice cream bar molds, a blender, saucepan, mixing spoons, and measuring cups and spoons to get perfect results every time.
Allergen Information
This recipe contains pistachios and dairy. It also uses coconut. Double check all labels if preparing for those with sensitivities or allergies.
Nutritional Information (per serving)
Each bar offers about 235 calories, 11 g total fat, 29 g carbohydrates, and 4 g protein. A sweet but balanced treat!
Save Keep a batch in your freezer for instant dessert surprises. The color and flavor contrast guaranteed to impress!
Recipe FAQ
- → Can I use frozen ube instead of fresh?
Yes, frozen ube works well. Just thaw and mash thoroughly before using.
- → What makes the pistachio layer creamy?
Whole milk and heavy cream blended with pistachios create a smooth, luscious texture for the pistachio layer.
- → Is it possible to make these bars vegan?
Absolutely! Replace dairy in the pistachio layer with coconut milk or your preferred plant-based milk alternatives.
- → How do I achieve vibrant purple color?
Adding ube extract enhances both color and flavor, making your bars brightly purple and more flavorful.
- → Can these bars be prepared ahead?
Yes, the bars can be made in advance and kept in the freezer up to two weeks, stored in an airtight container.
- → Do these bars contain gluten?
No, all listed ingredients are naturally gluten-free. Always double-check ingredient labels to be sure.