Layered ube and pistachio bars offer vibrant flavor, creamy texture, and stunning color for any summer occasion.
# Ingredient List:
→ 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 of salt
→ Pistachio Layer
06 - 3/4 cup shelled unsalted 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 (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 a pinch of salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture is smooth and slightly thickened, about 5 minutes. Cool to room temperature.
02 - In a blender, blend pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt until smooth. Pour into a saucepan and gently heat over medium-low, stirring often, for 5 minutes without boiling. Remove from heat and let cool.
03 - Pour the cooled ube mixture evenly into ice cream bar molds, filling each mold halfway. Freeze for 1 hour until partially set.
04 - Pour the cooled pistachio mixture over the set ube layer in each mold, filling to the top. Insert sticks. Freeze for at least 5 hours or until completely solid.
05 - Remove bars from molds. If desired, drizzle with sweetened condensed milk and sprinkle with chopped pistachios before serving.
