Pin 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 loved serving these bars at a family potluck: they disappeared fast. The contrast of sweet purple ube and nutty pistachio makes each bite special—plus, everyone was wowed by the colors!
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.
Pin My kids request these bars every summer. Making them together is a fun kitchen project—layering the molds turned into a colorful competition!
Required Tools
Ice cream bar/popsicle molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
This recipe contains nuts (pistachios), dairy products, and coconut. Please check all ingredients for hidden allergens if needed.
Nutritional Information
Per serving: Calories: 235, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 4 g
Pin Serve these vibrant bars on a hot day for a refreshing treat. Share with friends for a stunning dessert everyone remembers!
Recipe Q&A
- → How do I achieve vibrant color in the ube layer?
Use ube extract along with cooked ube to intensify color and flavor. Adjust extract quantity to your taste preference.
- → Can I substitute pistachios with another nut?
Almonds or cashews can be used in place of pistachios, though the flavor will be slightly different.
- → Is a vegan version possible?
Replace whole milk and cream in the pistachio layer with coconut milk or other plant-based alternatives for a vegan treat.
- → What is the best way to unmold the bars?
Let the molds sit at room temperature for a few minutes or briefly run under warm water to loosen bars before unmolding.
- → How long can I store these bars?
Store the completed bars in an airtight container in your freezer for up to two weeks for best texture and flavor.
- → Can I use frozen ube instead of fresh?
Frozen ube works well; simply thaw and mash thoroughly before blending with other ingredients.
