Ube Pistachio Ice Cream Bars

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 picnic, and everybody was amazed at the unique flavor combination. The beautiful purple and green layers always bring smiles and make the treats feel extra special.

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.

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My family loves enjoying these bars in the backyard on hot days, especially when grandparents join the kids for a taste test. We laugh about who gets the biggest bite of the purple layer!

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

Each serving contains 235 calories, 11 g total fat, 29 g carbohydrates, and 4 g protein.

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Serve these ice cream bars straight from the freezer for the best texture and flavor. The striking color combination makes them a showstopper at any summer party.

Recipe FAQs

→ What makes ube and pistachio a good combination?

The earthy sweetness of ube pairs beautifully with the rich, nutty flavor of pistachios, offering layers of color and taste.

→ Can I use alternatives to whole milk and cream in the pistachio layer?

Yes, coconut milk or other plant-based options work well, creating a dairy-free version without compromising creaminess.

→ What type of mold should I use for these bars?

Popsicle or ice cream bar molds are ideal for proper layering and shape; silicone molds make unmolding easier.

→ How long do the bars need to freeze?

Freeze the ube layer for 1 hour, then add the pistachio layer and freeze at least 5 hours until fully solid.

→ Is ube extract necessary?

Ube extract boosts both color and flavor, making the bars more vibrant and enhancing the natural ube taste.

→ How should the bars be stored?

Keep frozen bars in an airtight container for up to 2 weeks to maintain freshness and texture.