# Components:
→ 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 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
# Directions:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and salt in a saucepan. Stir constantly over medium heat until smooth and lightly thickened, about 5 minutes. Remove from heat and let the mixture cool to room temperature.
02 - Add shelled pistachios, whole milk, heavy cream, honey (or sugar), vanilla extract, and salt to a blender. Blend until completely smooth. Transfer to a saucepan and heat gently over medium-low, stirring often for approximately 5 minutes. Avoid boiling. Allow the mixture to cool.
03 - Pour the cooled ube mixture halfway into each ice cream bar mold. Freeze for 1 hour until firm enough for layering.
04 - Pour the pistachio mixture over the set ube layer, filling molds to the top. Insert popsicle sticks into the bars. Freeze for at least 5 hours, or until fully solidified.
05 - Release ice cream bars from molds. If desired, drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
