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 created these ube and pistachio ice cream bars I was eager to try combining two of my favorite flavors in one frozen treat. The colors make them so fun to serve at family get-togethers and everyone always asks 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 The first time my family tasted these bars we were outdoors on a hot day and they quickly became our new favorite summer dessert. Every bite brings back memories of laughter and bright purple smiles.
Required Tools
You'll need ice cream bar molds a blender a saucepan mixing spoons and measuring cups and spoons to make these bars easily at home.
Allergen Information
Contains nuts (pistachios) and dairy (milk cream) as well as 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 Serve these bars straight from the freezer for a vibrant sweet treat that delights both kids and adults. Enjoy their refreshing flavors all summer long.
Kitchen Questions
- → What gives the vibrant purple color?
Mashed ube and ube extract provide the striking purple color and natural sweetness.
- → Can I use frozen ube instead of fresh?
Yes, frozen cooked ube works well. Thaw and mash before using in the blend.
- → How can I make it vegan?
Swap dairy milk and cream for coconut or other plant-based alternatives in the pistachio layer.
- → How long do the bars last in the freezer?
Frozen bars stay fresh for up to two weeks when kept in an airtight container.
- → Can I replace pistachios with other nuts?
Cashews or almonds are good substitutions, but will change the flavor profile slightly.
- → Why do I need to freeze between layers?
Freezing the ube layer prevents layers from mixing, creating a clean separation and colorful bars.