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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
