Ube Pistachio Ice Cream Bars

This creamy ube and pistachio ice cream bar recipe has become my favorite for impressing friends during summer get-togethers The vibrant layers do not just look gorgeous they deliver a unique blend of earthy sweet and nutty flavors that always disappear fast When I want something cool and showstopping but not too tricky these bars never let me down

I learned about ube from a family friend in Manila and fell in love with its mellow sweetness These bars became a summer must after my first batch vanished from the freezer overnight

Ingredients

• Ube: cooked and mashed for a naturally sweet purple base look for fresh roots in Asian markets or buy frozen
• Granulated sugar: to gently sweeten the ube layer
• Coconut milk: full fat for rich creaminess and subtle tropical notes choose brands with minimal additives
• Ube extract: for bold flavor and color a few drops go a long way use reputable brands for best results
• Salt: just a pinch to round out flavors in both layers
• Pistachios: unsalted and shelled for buttery nutty character fresher nuts have brighter color and taste
• Whole milk: adds creaminess and helps balance richness
• Heavy cream: brings extra silkiness to the pistachio layer use well chilled cream
• Honey or sugar: gives flexibility in sweetness I like honey for its floral depth
• Vanilla extract: to accentuate the pistachio aroma opt for pure extract over imitation
• Chopped pistachios: for texture on top optional choose vibrantly green nuts
• Sweetened condensed milk: as a luscious final drizzle optional but delightful

Instructions

Prepare the Ube Layer:

In a saucepan add the mashed ube sugar coconut milk ube extract and salt Stir together over medium heat keeping movement constant Allow the mixture to cook for about five minutes The aim is a smooth glossy base just thick enough to coat your spoon Remove from heat Cool to room temperature before proceeding This lets flavors meld and prevents crystals later

Prepare the Pistachio Layer:

Place pistachios whole milk heavy cream honey or sugar vanilla extract and salt in a blender Blend at high speed until completely smooth Check the bottom for any chunky bits if needed scrape down sides and blend again Next pour this mixture gently into a saucepan and heat over medium low Stir regularly over the next five minutes Do not let it boil Remove from heat and set aside to cool Bringing to room temperature is key for creamy bars with distinct layers

Assemble the Bars:

Once both mixtures are cooled get your ice cream bar molds ready Pour the ube mixture evenly into the molds filling each halfway Use a small spoon to press the mixture into corners if needed Freeze for one hour just until the ube layer is set but not rock hard You want it firm enough to hold the pistachio layer Pour the pistachio mixture over the ube filling to the top Insert sticks Freeze at least five hours preferably overnight for best texture

Serve:

Unmold bars by running the mold briefly under warm water if needed Optionally drizzle each with sweetened condensed milk and sprinkle with chopped pistachios for a finishing touch Serve straight from the freezer for best structure

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My favorite ingredient in this recipe is the ube extract Its magic how a tiny splash transforms both the color and aroma I remember my niece’s delight the first time she tasted these bars and asked why all ice cream could not be purple

Storage Tips

Store finished bars in a single layer or separated by parchment paper to prevent sticking Use an airtight container in the coldest part of your freezer Flavor and texture remain best if eaten within two weeks For longer protection wrap each bar individually before sealing

Ingredient Substitutions

For a vegan batch swap the milk and cream in the pistachio layer for coconut milk or any neutral plant milk like oat or cashew Use maple syrup or agave instead of honey Experiment with almond instead of pistachio or try peanut butter for a playful twist

Serving Suggestions

Present on a platter lined with edible flowers for parties or drizzle extra condensed milk and scatter crushed pistachios for a fancier dessert These bars also make excellent edible gifts just wrap in parchment and tie with string

Cultural and Historical Context

Ube or purple yam is an iconic ingredient in Filipino desserts prized for both color and taste Pistachios are celebrated in Middle Eastern treats The combination gives these bars their unique fusion twist bridging two culinary traditions I love the story this dessert tells at any multicultural table

Seasonal Adaptations

Make tropical bars by swapping pistachios with coconut or macadamia Use local summer berries blended with the ube for a sweet tart layer Play with food grade flowers in the garnish like violets or nasturtiums

Success Stories

One reader told me she served these at her garden wedding to rave reviews My own family now asks for them every hot holiday and every time friends stop by The bright colors always get a smile

Freezer Meal Conversion

To make in advance prepare and assemble the bars as instructed Let freeze solid then transfer from molds to a sealed freezer container or bag They hold up well for planned parties or last minute treats

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Let me know how your batch turns out My family and I think these are the happiest ice cream bars around

Recipe Questions & Answers

→ What makes the bars creamy?

Full-fat coconut milk and heavy cream are used to achieve a rich, smooth consistency in both layers.

→ Can I use alternatives for dairy?

Yes. Substitute whole milk and cream with coconut milk or plant-based milk for a vegan-friendly bar.

→ How do I get vibrant color in the ube layer?

Ube extract enhances both color and flavor—add a little at a time to reach your desired vibrancy.

→ Can these be made without pistachios?

You may use other nuts or nut-free alternatives, but flavor and texture will change.

→ How do I store the bars?

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

→ Which tools are essential for preparation?

Use ice cream bar molds, a blender, measuring spoons, and a saucepan for easy assembly and smooth blending.