# 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 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 salt
→ Garnish (Optional)
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 the mixture is smooth and slightly thickened, approximately 5 minutes. Remove from heat and set aside to cool to room temperature.
02 - Blend pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt until smooth. Transfer mixture to a saucepan and heat gently over medium-low, stirring frequently for about 5 minutes without boiling. Remove from heat and allow to cool.
03 - Distribute the cooled ube mixture evenly into ice cream bar molds, filling halfway. Freeze for 1 hour until partially set. Top each mold with cooled pistachio mixture, filling molds to the top, and insert sticks. Freeze for a minimum of 5 hours or until completely firm.
04 - Dismount bars from molds. If desired, drizzle with sweetened condensed milk and sprinkle surface with chopped pistachios before serving.
