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 made these Ube & Pistachio Ice Cream Bars for a family barbecue, and they were the talk of the evening. The vivid purple of the ube and the soft green of pistachio made them feel extra special, and everyone loved the creamy texture.
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 enjoy helping assemble the different layers and adding the pistachio garnish before handing them out on hot afternoons. It's become a colorful and delicious family tradition during summertime.
Required Tools
Ice cream bar/popsicle molds, blender, saucepan, mixing spoons, measuring cups and spoons
Allergen Information
Contains nuts (pistachios), dairy (milk, cream), and 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 to keep them firm and extra refreshing. Perfect for sharing on hot summer days!
Recipe Help
- → Can I substitute pistachios with another nut?
Yes, almonds or cashews can replace pistachios for a different flavor profile while maintaining a creamy texture.
- → Is it possible to make this dairy-free?
Absolutely. Use coconut milk or other plant-based milk and cream in the pistachio layer for a dairy-free version.
- → How do I achieve the vibrant purple color in the ube layer?
Add ube extract for enhanced color and flavor, adjusting the amount based on the tint and taste you prefer.
- → Can I prepare these bars ahead of time?
Yes, the bars can be stored in the freezer for up to two weeks in an airtight container for advance preparation.
- → What molds are best for shaping the bars?
Use ice cream bar or popsicle molds to form uniform layers and easy unmolding. Silicone molds work especially well.
- → Is the treat suitable for gluten-free diets?
Yes, the bars are naturally gluten-free. Always double-check ingredient labels for hidden sources of gluten.