Ube Pistachio Ice Cream Bars (Print)

Creamy frozen bars blend vibrant ube and pistachio for striking color and rich flavor in every bite.

# What You Need:

→ Ube Layer

01 - 1 cup cooked ube (purple yam), mashed
02 - 1/2 cup granulated sugar
03 - 1 cup full-fat coconut milk
04 - 1/2 teaspoon ube extract
05 - Pinch salt

→ Pistachio Layer

06 - 3/4 cup unsalted shelled pistachios
07 - 1 cup whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup honey or granulated sugar
10 - 1 teaspoon vanilla extract
11 - Pinch salt

→ Garnish

12 - 2 tablespoons chopped pistachios
13 - 1 tablespoon sweetened condensed milk

# How to Make:

01 - In a saucepan, combine mashed ube, granulated sugar, coconut milk, ube extract, and salt. Cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened, approximately 5 minutes. Remove from heat and let cool to room temperature.
02 - Blend shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt until smooth. Pour the pistachio mixture into a saucepan and heat gently over medium-low, stirring often, for 5 minutes without boiling. Remove from heat and allow to cool.
03 - Pour the cooled ube mixture evenly into ice cream bar molds, filling each mold halfway. Freeze for 1 hour until firm enough for layering.
04 - Distribute the pistachio mixture over the set ube layer, filling molds to the top. Insert sticks firmly into molds. Freeze for at least 5 hours, or until completely frozen solid.
05 - Unmold the frozen bars. Optionally, drizzle each bar with sweetened condensed milk and sprinkle with chopped pistachios prior to serving.

# Expert Advice:

01 -
  • Easy homemade dessert that feels gourmet
  • Naturally vegetarian and gluten free
  • Stunning color contrast makes for eye catching presentation
  • Great for parties or casual family treats
02 -
  • High in fiber and healthy fats from pistachios
  • Makes a super fun hands on project to do with kids
  • Stores beautifully for up to two weeks
03 -
  • Always cool each ice cream layer completely before assembling or the layers will swirl Do not rush this
  • Taste the pistachio blend before pouring to adjust sweetness or salt a pinch can make flavors pop
  • A high quality silicone bar mold releases cleanly and is worth the small investment
  • I learned the hard way never use low fat coconut milk as the bars turn icy and bland
  • Blending the pistachio layer long enough is the secret to a super silky texture

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