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 family could not get over the deep purple color and nutty green layers. It was a hit on a warm weekend, and everyone asked for the recipe to recreate it themselves. These bars have quickly become our go-to for summer celebrations and potlucks!
Ingredients
- Ube (Purple Yam), cooked and mashed: 1 cup
- Granulated sugar: 1/2 cup
- Coconut milk (full-fat): 1 cup
- Ube extract: 1/2 teaspoon
- Salt: Pinch
- Pistachios, shelled and 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 (optional drizzle): 1 tablespoon
Instructions
- Prepare the Ube Layer:
- Combine mashed ube, sugar, coconut milk, ube extract, and salt in a saucepan over medium heat. Stir constantly until the mixture becomes smooth and slightly thickened (about 5 minutes), then cool to room temperature.
- Prepare the Pistachio Layer:
- Blend pistachios, whole milk, heavy cream, honey (or sugar), vanilla extract, and salt until smooth. Heat the mixture gently in a saucepan over medium-low heat for about 5 minutes, stirring often without boiling. Cool completely.
- Assemble the Bars:
- Pour cooled ube mixture into ice cream bar molds, filling halfway. Freeze for 1 hour to set. Add the pistachio mixture over the ube layer, filling molds to the top, and insert sticks. Freeze for at least 5 hours until solid.
- Serve:
- Unmold bars. Optionally drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
Save Sharing these bars after a sunny day at the park turned into an impromptu family picnic. Kids loved their colorful appearance, and adults enjoyed the nostalgic flavors with a new twist.
Required Tools
Ice cream bar or popsicle molds, blender, saucepan, mixing spoons, measuring cups and spoons all make prep a breeze for these bars.
Allergen Information
This recipe features pistachios and dairy ingredients. People with nut or dairy sensitivities should use substitutions and verify all labels.
Nutritional Information
Each serving provides about 235 calories, 11 g fat, 29 g carbohydrates, and 4 g protein.
Save Let your bars sit for a few minutes at room temperature before unmolding for perfect edges. Enjoy each bite of creamy layers and nutty crunch!
Recipe FAQ
- → How do I achieve vibrant ube color?
Use quality ube extract along with mashed ube for intensified color and enhanced flavor in your bars.
- → Can I make these bars vegan?
Substitute the dairy in the pistachio layer with coconut milk or other plant-based alternatives for a vegan-friendly treat.
- → What's the best way to layer the bars?
Freeze the ube layer first until set before gently pouring the pistachio mixture, ensuring clean, distinct layers.
- → How long do the bars last in the freezer?
Store finished bars in an airtight container for up to two weeks to maintain freshness and texture.
- → Are these suitable for gluten-free diets?
Yes, all ingredients listed are naturally gluten-free, making the bars safe for gluten-sensitive individuals.
- → Can I use other nuts instead of pistachios?
Though pistachios offer a unique flavor, you can substitute with cashews or almonds for a slight twist.