Creamy bars with sweet ube and nutty pistachio, layered for a vibrant, refreshing treat ideal for summer occasions.
# 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
12 - 2 tablespoons chopped pistachios
13 - 1 tablespoon sweetened condensed milk, for drizzling
# Cooking Steps:
01 - In a saucepan, combine mashed ube, granulated sugar, coconut milk, ube extract, and salt. Stir constantly over medium heat until the mixture becomes smooth and lightly thickened, about 5 minutes. Remove from heat and cool to room temperature.
02 - Place shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt in a blender. Process until fully smooth. Transfer mixture to a saucepan and heat gently over medium-low, stirring regularly for 5 minutes. Do not allow to boil. Remove from heat and set aside to cool.
03 - Divide the cooled ube mixture evenly among ice cream bar molds, filling each halfway. Freeze the molds for 1 hour until the ube layer is firm enough to support the next layer.
04 - Pour the pistachio mixture over the set ube layer, filling molds to the top. Insert sticks and freeze for at least 5 hours, or until bars are completely solid.
05 - Remove the bars from their molds. Optionally, drizzle each bar with sweetened condensed milk and garnish with chopped pistachios before serving.
