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 discovered these ice cream bars when experimenting with Filipino-inspired flavors, and the combination of earthy ube with rich pistachio quickly became a family favorite for summer parties.
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 (for drizzling, optional): 1 tablespoon
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 thickened (about 5 minutes). Let cool to room temperature.
- Prepare the Pistachio Layer:
- In a blender, combine pistachios, milk, heavy cream, honey (or sugar), vanilla extract, and salt, and blend until smooth. Heat gently in a saucepan over medium-low heat for 5 minutes, then cool.
- Assemble the Bars:
- Pour ube mixture into molds, filling halfway; freeze 1 hour. Top with pistachio mixture, insert sticks, and freeze at least 5 hours.
- Serve:
- Unmold bars, optionally drizzle with condensed milk and sprinkle with chopped pistachios.
Save My kids love helping assemble these, giggling as they layer the colors and eagerly waiting for the final reveal after freezer time.
Required Tools
Ice cream bar molds, blender, saucepan, mixing spoons, measuring cups
Allergen Information
Contains nuts (pistachios), dairy, and coconut. Always check ingredient labels for sensitivities.
Nutritional Information
Each ice cream bar has 235 calories, 11 g total fat, 29 g carbohydrates, and 4 g protein.
Save These ice cream bars bring color and flavor to any dessert spread. Enjoy them straight from the freezer for best texture and taste.
Recipe Questions
- → How do I achieve vibrant ube color?
Use high-quality ube extract and cooked purple yam to intensify the natural color and flavor in your frozen bars.
- → Can I make these bars vegan?
Substitute dairy products in the pistachio layer with coconut milk or other plant-based alternatives for a vegan-friendly version.
- → What can I use instead of popsicle molds?
Try using small paper cups or silicone muffin trays as alternatives. Insert wooden sticks after pouring the mixtures.
- → How long can these bars be stored?
Freeze in an airtight container and enjoy within two weeks for the best texture and taste.
- → Do I need to use both honey and sugar?
Use either honey or sugar to sweeten the pistachio layer—choose based on your flavor preference or dietary needs.
- → How do I achieve smooth texture?
Blend pistachio layer well and cook both mixtures until they thicken slightly before assembling in molds.