# What You'll 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 of 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 of salt
→ Garnish (Optional)
12 - 2 tablespoons chopped pistachios
13 - 1 tablespoon sweetened condensed milk (for drizzling)
# Step-by-Step:
01 - Combine mashed ube, granulated sugar, full-fat coconut milk, ube extract, and salt in a saucepan. Cook over medium heat, stirring continuously, until the mixture becomes smooth and slightly thickened, approximately 5 minutes. Remove from heat and allow to cool to room temperature.
02 - Place unsalted shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt into a blender. Blend on high until completely smooth. Transfer the blended mixture to a saucepan and heat gently over medium-low heat for 5 minutes, stirring often and ensuring it does not boil. Remove from heat and let it cool.
03 - Pour the cooled ube mixture evenly into ice cream bar molds, filling each mold halfway. Freeze for 1 hour, until set enough to support the next layer. Carefully pour the pistachio mixture over the set ube layer to fill molds to the top and insert sticks. Freeze for at least 5 hours, or until completely solid.
04 - Remove ice cream bars from molds. If desired, drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
