Creamy, vibrant ice cream bars with sweet ube and pistachio, layered for color and flavor contrast. Ideal cold treat.
# Components:
→ Ube Layer
01 - 1 cup mashed cooked ube (purple yam)
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 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. Cook over medium heat, stirring constantly, until smooth and slightly thickened, approximately 5 minutes. Remove from heat and cool to room temperature.
02 - Blend shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt until completely smooth. Transfer mixture to a saucepan and gently heat over medium-low, stirring frequently, for 5 minutes without boiling. Remove from heat and allow to cool.
03 - Pour the cooled ube mixture evenly into ice cream bar molds, filling halfway. Freeze for 1 hour to partially set. Top each mold with the pistachio mixture, filling to the rim, then insert sticks. Freeze for a minimum of 5 hours until completely firm.
04 - Release bars from molds. Drizzle with sweetened condensed milk and garnish with chopped pistachios if desired prior to serving.
