Save 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 created these bars for a summer gathering and everyone loved the striking purple and green layers. Each bite brings back memories of sharing Filipino-inspired treats with friends who also adore pistachios.
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 Pin My niece always requests these for her birthday since they remind her of trips to Manila where ube desserts were everywhere. Sharing these with family makes each occasion sweeter and more colorful.
Required Tools
Ice cream bar/popsicle molds, blender, saucepan, mixing spoons, measuring cups and spoons
Notes
For a vegan version, substitute whole milk and cream in the pistachio layer with coconut milk or other plant-based alternatives. Ube extract enhances color and flavor: adjust to taste if using strong extracts.
Nutritional Information
Per serving: Calories 235, Total Fat 11 g, Carbohydrates 29 g, Protein 4 g
Save Pin Serve these bars straight from the freezer for the creamiest texture and visual impact. They are guaranteed to start conversations at any summer gathering.
Recipe FAQs
- → What is ube?
Ube is a purple yam native to the Philippines, known for its vivid hue and sweet, nutty flavor in desserts.
- → Can I make these bars vegan?
Yes, use coconut or plant-based milk for the pistachio layer and skip condensed milk for garnish.
- → How can I enhance the color?
Adding ube extract intensifies both flavor and color of the ube layer. Adjust amounts to taste.
- → Are these bars gluten-free?
Yes, all ingredients are naturally gluten-free. Double-check labels to avoid accidental gluten contamination.
- → What texture should I expect?
The bars are creamy, with a soft bite and subtle crunch from optional pistachio garnish.
- → How long can I store them?
Store bars in an airtight container in the freezer for up to 2 weeks to maintain freshness and texture.
- → What tools do I need?
Use ice cream bar molds, blender, saucepan, and measuring spoons for easy preparation and assembly.