Vibrant bars combine ube and pistachio for a creamy, flavorful fusion. Perfect as a refreshing, colorful indulgence.
# What you 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
# How to Make It:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and a pinch of salt in a saucepan. Cook over medium heat, stirring continuously, until the mixture is smooth and slightly thickened, approximately 5 minutes. Remove from heat and allow to cool to room temperature.
02 - Blend together unsalted pistachios, whole milk, heavy cream, honey or granulated sugar, vanilla extract, and a pinch of salt until fully smooth. Transfer the blended mixture to a saucepan and heat gently on medium-low, stirring frequently, for 5 minutes — do not allow to boil. Remove from heat and set aside to cool.
03 - Evenly divide the cooled ube mixture among ice cream bar molds, filling each halfway. Freeze for 1 hour, until set enough for layering.
04 - After the ube layer has set, pour the cooled pistachio mixture over each bar, filling molds to the top. Insert sticks. Freeze for a minimum of 5 hours until bars are completely solid.
05 - Unmold ice cream bars. For enhanced presentation, drizzle with sweetened condensed milk and sprinkle chopped pistachios over each bar before serving as desired.
