Save to Pinterest 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 tried this recipe for a family get-together, and everyone was amazed at both the colors and the taste. The balance of creamy coconut and pistachio flavor feels both decadent and refreshing.
Ingredients
- Cooked ube (purple yam), mashed: 1 cup, for vibrant color and flavor
- Granulated sugar: 1/2 cup, sweetens the ube layer
- Coconut milk (full-fat): 1 cup, adds creaminess
- Ube extract: 1/2 teaspoon, boosts color and taste
- Salt: Pinch, balances sweetness
- Pistachios, unsalted, shelled: 3/4 cup, for nutty richness
- Whole milk: 1 cup, forms pistachio base
- Heavy cream: 1/2 cup, increases creaminess
- Honey or sugar: 1/3 cup, sweetens pistachio layer
- Vanilla extract: 1 teaspoon, adds aroma
- Salt: Pinch, for balance
- Chopped pistachios (optional garnish): 2 tablespoons, for topping
- Sweetened condensed milk (optional drizzle): 1 tablespoon, final touch
Instructions
- Prepare the Ube Layer:
- Combine mashed ube, sugar, coconut milk, ube extract, and salt in a saucepan. Cook over medium heat, stirring, until smooth and slightly thickened (about 5 minutes). Remove from heat and cool.
- Prepare the Pistachio Layer:
- Blend pistachios, whole milk, heavy cream, honey (or sugar), vanilla extract, and salt until smooth. Pour into a saucepan; heat gently over medium-low, stirring, for 5 minutes (do not boil). Cool.
- Assemble the Bars:
- Pour cooled ube mixture into molds, filling halfway. Freeze for 1 hour. Add pistachio mixture on top, insert sticks, and freeze for at least 5 hours until solid.
- Serve:
- Unmold bars. Optionally, drizzle with condensed milk and sprinkle with chopped pistachios.
Save to Pinterest These ice cream bars became a favorite at Sunday lunches, especially for kids who loved choosing their own garnish. They always spark a conversation about Filipino flavors in our family.
Required Tools
Use ice cream bar or popsicle molds for perfect shapes. A good blender is key for a silky pistachio layer, and you'll need measuring cups and spoons for accuracy.
Allergen Information
This recipe contains nuts (pistachios), coconut, and dairy. Always check ingredient labels before serving to those with food sensitivities.
Nutritional Information
Each bar provides about 235 calories, 11 g total fat, 29 g carbohydrates, and 4 g protein per serving.
Save to Pinterest Serve these bars immediately for best texture and wow factor. Enjoy the flavors and bright colors with family and friends.
Ask About This Recipe
- → What is ube and how does it taste?
Ube is a purple yam popular in Filipino cuisine, offering a sweet, earthy flavor and vibrant color.
- → Can I make these bars vegan?
Yes! Use coconut or plant-based milks instead of dairy for the pistachio layer to keep them vegan-friendly.
- → Do I need special molds for this dessert?
Ice cream bar or popsicle molds work best, but you can use any freezer-safe containers for individual portions.
- → How long do these bars keep in the freezer?
Stored in an airtight container, these bars stay fresh for up to two weeks without losing texture or flavor.
- → Can I adjust the sweetness of the bars?
Absolutely! Reduce or swap sweeteners to suit personal taste, such as using less sugar or choosing honey.
- → What are possible garnishes for serving?
Try drizzling with sweetened condensed milk and sprinkling extra chopped pistachios before serving for added texture.