Sweet ube, pistachio, and coconut layers create a creamy, nutty summer treat with vibrant color contrast.
# Components:
→ 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
# Directions:
01 - Combine mashed purple yam, sugar, coconut milk, ube extract, and salt in a saucepan. Stir constantly over medium heat for approximately 5 minutes until the mixture is smooth and begins to thicken. Remove the pan from heat and allow the mixture to cool to room temperature.
02 - Blend pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt until completely smooth. Pour the mixture into a saucepan and gently heat over medium-low, stirring frequently for about 5 minutes; do not allow to boil. Remove from heat and let cool.
03 - Pour the cooled ube mixture into ice cream bar molds, distributing evenly and filling each mold halfway. Freeze for 1 hour until set enough for the next layer.
04 - Top each partially frozen ube layer with the cooled pistachio cream mixture, filling molds to the top. Insert sticks, then freeze for at least 5 hours, or until bars are firm.
05 - Carefully remove bars from molds. Optionally, drizzle each bar with sweetened condensed milk and sprinkle with chopped pistachios before serving.
