# What You 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 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, sugar, coconut milk, ube extract, and a pinch of salt in a saucepan. Stir over medium heat until the mixture is smooth and begins to thicken, about 5 minutes. Allow to cool to room temperature.
02 - Blend pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt until the mixture is smooth. Transfer to a saucepan and gently warm over medium-low heat, stirring often, for 5 minutes without boiling. Remove from heat and let cool.
03 - Fill ice cream bar molds halfway with the cooled ube mixture. Freeze for 1 hour until firm enough to layer.
04 - Pour the pistachio blend on top of the ube layer to fill each mold completely. Insert popsicle sticks and freeze for at least 5 hours until fully set.
05 - Remove bars from molds. If desired, drizzle with sweetened condensed milk and garnish with chopped pistachios before serving.
