# What You'll 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 (Optional)
12 - 2 tablespoons chopped pistachios
13 - 1 tablespoon sweetened condensed milk, for drizzling
# How to Make It:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture becomes smooth and thickens slightly, approximately 5 minutes. Remove from heat and let cool to room temperature.
02 - Place pistachios, whole milk, heavy cream, honey (or granulated sugar), vanilla extract, and salt into a blender. Process until smooth. Transfer the mixture to a saucepan and gently heat over medium-low, stirring frequently, for 5 minutes without allowing it to boil. Remove from heat and allow to cool.
03 - Pour the cooled ube mixture equally into ice cream bar molds, filling each mold halfway. Freeze for 1 hour or until just set. Top each mold with the pistachio mixture, filling to the top. Insert sticks into the molds. Freeze for at least 5 hours, until fully solid.
04 - Unmold the ice cream bars. Optionally, drizzle with sweetened condensed milk and sprinkle with chopped pistachios prior to serving.
