# What You'll Need:
→ Ube Layer
01 - 1 cup cooked ube (purple yam), mashed
02 - 1/2 cup granulated sugar
03 - 1 cup coconut milk (full-fat)
04 - 1/2 teaspoon ube extract
05 - Pinch of salt
→ Pistachio Layer
06 - 3/4 cup shelled pistachios, unsalted
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
# Directions:
01 - In a saucepan, thoroughly combine mashed ube, granulated sugar, coconut milk, ube extract, and salt. Heat over medium, stirring constantly, until the mixture is smooth and slightly thickened, approximately 5 minutes. Remove from heat and allow to cool to room temperature.
02 - Place shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt in a blender and blend until creamy and smooth. Transfer the mixture to a saucepan and gently heat over medium-low for 5 minutes, stirring often and ensuring it does not boil. Remove from heat and set aside to cool.
03 - Pour the cooled ube mixture evenly into ice cream bar molds, filling each halfway. Place in freezer for 1 hour until partially set. Top with pistachio mixture, filling molds to the top, and insert sticks. Freeze for at least 5 hours until solid throughout.
04 - Carefully unmold bars. For presentation, optionally drizzle with sweetened condensed milk and sprinkle with chopped pistachios prior to serving.
