Creamy, layered bars blend ube and pistachio for a vibrant, refreshing summer treat. Perfect for dessert lovers.
# 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 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
# Method:
01 - Combine mashed ube, sugar, coconut milk, ube extract, and salt in a saucepan. Cook over medium heat, stirring constantly, until smooth and slightly thickened, about 5 minutes. Allow to cool to room temperature.
02 - Place shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt in a blender. Process until completely smooth.
03 - Transfer blended mix to a saucepan and gently heat over medium-low, stirring often, for 5 minutes without bringing to a boil. Remove from heat and cool.
04 - Pour the cooled ube mixture evenly into ice cream bar molds, filling each mold halfway. Freeze for 1 hour, until set.
05 - Pour pistachio mixture over the set ube layer, filling molds to the top. Insert sticks and freeze at least 5 hours, until solid.
06 - Carefully unmold bars. Drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving, if desired.
