Ube Pistachio Ice Cream Bars Recipe

Introduction

Enjoy a vibrant and creamy treat with these Ube Pistachio Ice Cream Bars. Combining the unique flavor of purple yam and nutty pistachios, this frozen dessert is both refreshing and indulgent—perfect for a warm day or a special occasion.

Ingredients

• 1 cup mashed cooked ube (purple yam)
• 1/2 cup granulated sugar
• 1 cup full-fat coconut milk
• 1/2 teaspoon ube extract
• Pinch of salt
• 3/4 cup unsalted shelled pistachios
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/3 cup honey or sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons chopped pistachios
• 1 tablespoon sweetened condensed milk, for drizzling

Instructions

1. Step 1: Combine the mashed ube, granulated sugar, coconut milk, ube extract, and a pinch of salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture is smooth and slightly thickened, about 5 minutes. Remove from heat and let it cool to room temperature.
2. Step 2: In a blender, blend the shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt until completely smooth. Pour this mixture into a saucepan and gently heat over medium-low heat, stirring frequently, for 5 minutes without letting it boil. Remove from heat and allow it to cool.
3. Step 3: Pour the cooled ube mixture evenly into ice cream bar molds, filling them halfway. Freeze for 1 hour until partially set.
4. Step 4: Top each mold with the pistachio mixture, filling it up to the rim. Insert sticks into the molds. Freeze the bars for at least 5 hours until completely firm.
5. Step 5: Once frozen, carefully release the bars from the molds. Drizzle with sweetened condensed milk and garnish with chopped pistachios before serving.

Tips & Variations

• For a dairy-free version, substitute whole milk and heavy cream with additional coconut milk or almond milk, but note this may slightly change the texture.
• Add a pinch of cardamom or cinnamon to the ube mixture for an extra layer of flavor.
• If you don’t have ube extract, increase the amount of mashed ube slightly for a stronger color and taste.
• Use honey or sugar in the pistachio mixture depending on your preferred sweetness and flavor.

Storage

Store the ice cream bars in an airtight container or freezer-safe bag in the freezer for up to 2 weeks. To serve, let them sit at room temperature for a few minutes to soften slightly for easier biting and better flavor release.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ube instead of cooked ube?

It’s best to use cooked and mashed ube for this recipe, as fresh ube needs to be cooked to develop its flavor and soften the texture before use.

What can I use if I don’t have ube extract?

If ube extract is unavailable, you can increase the amount of mashed ube slightly to boost the flavor and natural color, though the distinct flavor may be milder.

Ube Pistachio Ice Cream Bars Recipe

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★★★★★

4.9 from 134 reviews

• Author: Jack
• Total Time: 6 hours 30 minutes
• Yield: 8 ice cream bars 1x
• Diet: Vegetarian

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Description

Delight in these vibrant Ube Pistachio Ice Cream Bars, combining the creamy sweetness of purple yam with rich pistachio flavors. Made with coconut milk, whole milk, and a touch of honey, these homemade frozen treats offer a unique twist on classic ice cream bars. Perfect for a refreshing dessert, these bars feature a luscious ube layer topped with a smooth pistachio layer and garnished with chopped pistachios and a drizzle of sweetened condensed milk.

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Ingredients

Scale 1x2x3x

Ube Mixture

• 1 cup mashed cooked ube (purple yam)
• 1/2 cup granulated sugar
• 1 cup full-fat coconut milk
• 1/2 teaspoon ube extract
• Pinch of salt

Pistachio Mixture

• 3/4 cup unsalted shelled pistachios
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/3 cup honey or sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Assembly and Garnish

• 2 tablespoons chopped pistachios
• 1 tablespoon sweetened condensed milk, for drizzling

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Instructions

1. Prepare Ube Mixture: Combine mashed ube, granulated sugar, coconut milk, ube extract, and a pinch of salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture becomes smooth and slightly thickened, approximately 5 minutes. Remove from heat and allow to cool to room temperature.
2. Prepare Pistachio Mixture: In a blender, blend shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt until completely smooth. Transfer this pistachio blend to a saucepan and gently heat over medium-low heat, stirring frequently for 5 minutes without boiling. Remove from heat and cool.
3. Assemble Frozen Bars: Pour the cooled ube mixture evenly into ice cream bar molds, filling them halfway. Freeze for 1 hour to partially set the ube layer. Then, top each mold with the cooled pistachio mixture, filling to the rim, and insert sticks. Freeze the bars for at least 5 hours until completely firm.
4. Finish and Serve: Carefully release the frozen bars from the molds. Drizzle each bar with sweetened condensed milk and garnish with chopped pistachios before serving for added texture and flavor.

Notes

• Make sure the ube mixture is completely cooled before pouring pistachio mixture on top to prevent mixing layers.
• Use full-fat coconut milk and heavy cream for a richer, creamier texture.
• You can substitute honey with sugar if preferred; adjust sweetness to taste.
• If you don’t have ice cream molds, use small paper cups and wooden sticks as an alternative.
• For best results, freeze bars for at least 5 hours or overnight.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Filipino

Keywords: ube ice cream bars, pistachio ice cream, Filipino dessert, frozen treats, homemade ice cream bars, purple yam dessert, ube pistachio recipe