# 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
12 - 2 tablespoons chopped pistachios
13 - 1 tablespoon sweetened condensed milk, for drizzling
# Step-by-Step Guide:
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 cool to room temperature.
02 - Blend pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt until smooth. Transfer to a saucepan and gently heat over medium-low, stirring often for 5 minutes; do not allow to boil. Remove from heat and allow to cool.
03 - Pour cooled ube mixture evenly into ice cream bar molds, filling each mold halfway. Freeze for 1 hour, until sufficiently set. Pour pistachio mixture on top of set ube layer, filling molds to the top. Insert popsicle sticks. Freeze bars for a minimum of 5 hours, or until fully solidified.
04 - Remove bars from molds. Optionally drizzle each bar with sweetened condensed milk and sprinkle with chopped pistachios prior to serving.
