Pin it 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 ice cream bars for friends, everyone loved the unique combination. I enjoyed watching their faces light up at the vibrant colors and creamy texture.
Ingredients
- Cooked ube (purple yam), mashed: 1 cup
- Granulated sugar: 1/2 cup
- Coconut milk (full-fat): 1 cup
- Ube extract: 1/2 teaspoon
- Salt: Pinch
- Pistachios, shelled unsalted: 3/4 cup
- Whole milk: 1 cup
- Heavy cream: 1/2 cup
- Honey or sugar: 1/3 cup
- Vanilla extract: 1 teaspoon
- Salt: Pinch
- Chopped pistachios (optional garnish): 2 tablespoons
- Sweetened condensed milk (for drizzling, optional): 1 tablespoon
Instructions
- Prepare the Ube Layer:
- Combine mashed ube, sugar, coconut milk, ube extract, and salt in a saucepan. Cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened. 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 into a saucepan and heat gently, stirring often, for 5 minutes without boiling. Remove from heat and let cool.
- Assemble the Bars:
- Pour the cooled ube mixture evenly into ice cream bar molds, filling halfway. Freeze for 1 hour until set. Pour pistachio mixture over 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 This recipe is now a favorite whenever my family has summer get-togethers. It's a colorful treat that kids and adults request again and again.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
Contains nuts and dairy. Check all labels if serving those with allergies.
Nutritional Information
Each bar contains 235 calories, 11 g fat, 29 g carbohydrates, 4 g protein.
Pin it Serve straight from the freezer for best texture. These bars are guaranteed to impress at any summer party.
Recipe FAQs
- → How vibrant does the ube layer appear?
The ube layer creates a rich purple color, enhanced by ube extract. For deeper hues, adjust extract quantity to your preference.
- → Can I use other nut alternatives for the pistachio layer?
Yes, you may substitute pistachios with cashews or almonds, ensuring a similar texture and mild flavor profile in the ice cream bar.
- → What’s the best way to unmold the bars?
Briefly run warm water along the outside of the mold to loosen the bars before gently pulling them out by the sticks.
- → Are there vegan options for these bars?
Swap dairy milk and cream with coconut milk or plant-based alternatives for a vegan and equally creamy result.
- → How long can the bars be stored?
Keep the bars in an airtight container within the freezer; they remain fresh for up to two weeks without losing texture.
- → How do I enhance pistachio flavor?
Roasting the pistachios briefly before blending intensifies their nutty aroma, adding more character to the creamy layer.