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.
I first tasted ube paired with pistachio at a fusion pop-up and became obsessed with the color and flavor combination. Making these bars at home lets me share that magic with friends on hot weekends.
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 My kids love helping pour the colorful layers, and serving them at family BBQs always sparks conversations about Filipino desserts.
Required Tools
To make these bars, you will need ice cream bar molds, a blender, a saucepan, mixing spoons, and measuring cups and spoons.
Allergen Information
This recipe contains nuts (pistachios), dairy (milk, cream), and coconut. Always check labels for possible hidden allergens if serving to guests with sensitivities.
Nutritional Information (per serving)
Calories: 235, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 4 g
Save Enjoy these vibrant bars straight from the freezer for maximum creamy texture and stunning color. They make every summer gathering a little more special.
Recipe FAQ
- → What gives these bars vibrant color?
Ube (purple yam) and pistachios provide natural, eye-catching shades for each layer.
- → Can I make these vegan?
Swap dairy in the pistachio layer for coconut milk or your favorite plant-based alternatives.
- → Are the bars gluten-free?
Yes, all ingredients used are naturally gluten-free, making them safe for those with sensitivities.
- → How do I prevent freezer burn?
Store bars in an airtight container and enjoy within two weeks to maintain texture and flavor.
- → Can I use other nuts instead of pistachios?
Cashews or almonds also work well and offer unique flavor profiles for variation.
- → Is ube extract essential?
Ube extract boosts both hue and taste; adjust the quantity to suit your preference.