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.
When I first made these ube & pistachio ice cream bars for our family picnic, everyone loved the creamy texture and the gorgeous purple and green stripes. The flavors stood out and made our dessert table unforgettable. Kids and adults alike reached for seconds.
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 We love making these ice cream bars together, especially on warm afternoons. The kids get creative with the garnishes, and sharing them at family reunions always sparks conversation about favorite summer treats.
Required Tools
Ice cream bar/popsicle molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
Contains nuts (pistachios) and dairy (milk, cream). Contains coconut. Check all ingredient labels for hidden allergens if serving to those with food sensitivities.
Nutritional Information (per serving)
Calories: 235, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 4 g
Save Enjoy these vibrant ube & pistachio ice cream bars as a standout dessert. Their fun colors and creamy layers make every bite memorable!
Recipe Questions
- → Can I use frozen ube instead of fresh?
Yes, thaw and mash frozen ube well. The flavor and texture will be similar to fresh if properly prepared.
- → What is the best substitute for whole milk in the pistachio layer?
Coconut milk or other creamy plant-based milks work well and complement the tropical flavors.
- → How can I make the bars vegan?
Replace whole milk and cream with coconut milk or other plant-based alternatives for both layers.
- → How long do the bars need to freeze?
Freeze for at least 5 hours until fully solid, with 1 hour needed for the first layer to set before adding the next.
- → Are there any tips for unmolding the bars?
Let molds sit at room temperature for a minute, or briefly dip in warm water to loosen the bars for easy removal.
- → Can I adjust the sweetness?
Absolutely. Use more or less sugar or honey to fit your taste, and try natural sweeteners if desired.