# What You 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
12 - 2 tablespoons chopped pistachios
13 - 1 tablespoon sweetened condensed milk, for drizzling
# How to Make:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and salt in a saucepan. Stir continuously over medium heat until mixture is smooth and just slightly thickened, approximately 5 minutes.
02 - Remove saucepan from heat and allow ube mixture to cool fully to room temperature.
03 - In a blender, add pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt. Blend until completely smooth.
04 - Transfer pistachio blend to a saucepan and gently heat over medium-low, stirring regularly for 5 minutes; avoid boiling. Remove from heat and cool slightly.
05 - Pour cooled ube mixture into ice cream bar molds, filling each mold halfway. Freeze for 1 hour, or until firm enough to layer.
06 - Top set ube layer with pistachio mixture, filling molds to the top. Insert sticks. Return to freezer for a minimum of 5 hours, until bars are fully solid.
07 - When firmly frozen, unmold bars. Optionally, drizzle with sweetened condensed milk and sprinkle with chopped pistachios just before serving.
