Ube Pistachio Chaos Milkshake

This gorgeous ube pistachio chaos milkshake was inspired by my love of bold colors and fun flavor mash-ups It is a fusion dessert that is not only wildly photogenic with its purple and green marbled swirls but also deliciously creamy with a distinct nutty-sweet finish When I first whipped this up as a weekend treat the whole family fell in love with both the look and taste and now it is our go-to dessert for special occasions or when we want something just a little extra

I first made this for my niece’s birthday after spotting both ube and pistachios in my pantry The colors wowed everyone and the flavor combo became an instant family favorite

Ingredients

• Vanilla ice cream: the creamy base that brings all the layers together look for high-quality simple ingredient ice creams for best flavor
• Whole milk: helps thin out each shake while keeping it rich try to use whole for better texture but oat or almond milk works for dairy-free
• Ube halaya or ube puree: delivers that unmistakable purple yam flavor and vibrant hue the halaya is easier to swirl and typically found in Asian groceries
• Ube extract: this amps up both the color and aroma optional but recommended for a bolder ube presence
• Shelled unsalted pistachios: for that earthy green nutty taste always go for fresh pistachios with plus color and no bitterness
• Pistachio extract: adds extra intense pistachio aroma optional but elevates the nutty flavor even more
• Green food coloring: a tip if you want maximum chaos in the marble swirl only a drop or two needed
• Cold heavy cream: for dreamy matcha whipped cream make sure it is very cold before whipping
• Powdered sugar: sweetens and stabilizes the whipped cream sift it to keep it lump-free
• Matcha green tea powder: for an earthy bitterness that balances the whole shake use ceremonial or high-quality culinary grade
• Chopped pistachios: for garnish gives a crunchy contrast and a pop of green
• Ube powder or colorful sprinkles: if desired for optional extra flair

Step-by-Step Instructions

Make the Matcha Whipped Cream:

Using a metal bowl that has been chilled in the fridge pour in cold heavy cream and sifted powdered sugar Add matcha powder Beat on medium speed until the cream holds medium peaks this means it is thick but not overly stiff Place the bowl in the fridge until you are ready to use it For fluffiest results always use cold cream and equipment

Blend the Ube Layer:

Into your blender add the vanilla ice cream whole milk ube halaya and if you have it ube extract Blend until completely smooth and a rich purple Pour this mixture into a jug or bowl Rinse out your blender quickly so colors stay bright

Blend the Pistachio Layer:

Back into the clean blender add the vanilla ice cream whole milk pistachios pistachio extract and green food coloring if using Blend until the pistachios are very smooth and the shake is pale green Taste and add more extract if you want a nuttier kick

Marble and Pour:

Take two tall glasses and pour both shakes in at the same time from separate jugs or just alternate slowly between the two Swirl and wiggle the glasses or use a skewer in slow circles to create a marbled chaos effect The goal is to mix the colors but keep the swirls distinct

Top with Matcha Whipped Cream:

Dollop or pipe the matcha whipped cream right on top Add a generous swirl for that dramatic look

Garnish and Serve:

Sprinkle the chopped pistachios all over and dust with ube powder or toss on some rainbow sprinkles if you want a playful finish Serve immediately with wide straws so you catch both flavors in every sip

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Whenever I make this I always save extra matcha whipped cream for topping weekend pancakes My favorite thing is watching everyone’s eyes go wide at the colorful chaos when we hand out these shakes

Storage Tips

These milkshakes are best enjoyed immediately for peak texture and color If you have leftovers you can freeze them in popsicle molds for a fun frozen treat Store matcha whipped cream in the fridge up to one day if whipped in advance Just re-whip by hand if needed before topping

Ingredient Substitutions

If ube halaya is not available use well-mashed cooked purple sweet potato or regular yam and a drop of purple food coloring Pistachio butter can substitute ground pistachios for a creamier mix For a vegan version use plant-based ice cream and coconut cream for whipping

Serving Suggestions

Serve with matcha shortbread or coconut cookies for an extra treat These shakes also make a perfect party dessert bar just set out the two flavors and let everyone swirl their own Colorful straws and fancy glasses make it feel extra special

A Fusion Favorite

This shake mixes Filipino flavors with a modern dessert twist Ube is a favorite in Southeast Asian desserts while pistachio brings a Middle Eastern flair The chaos effect is all about playful presentation and making desserts fun for all ages

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Common Questions

→ How do you achieve the marble effect?

Pour the ube and pistachio layers into your glass simultaneously, swirling gently as you go for the signature chaotic appearance.

→ Can I make this milkshake vegan?

Yes, substitute dairy-free ice cream and plant-based milk for the shake, and use whipped coconut cream in place of dairy cream.

→ Where do I find ube halaya?

Ube halaya is available at Asian groceries and online. If unavailable, mashed purple sweet potato is a suitable alternative.

→ Is there a nut-free alternative to pistachios?

Sunflower seeds or pumpkin seeds can provide a similar texture, but the flavor will differ from pistachio's unique nuttiness.

→ How can I adjust the sweetness?

You can use less ube halaya or reduce added sugar in the whipped cream for a less sweet result. Taste and adjust as you blend.

→ Can I prepare the whipped cream in advance?

Yes, matcha whipped cream can be made ahead and kept refrigerated for up to 24 hours. Whip briefly before using for best texture.