Vibrant ube meets nutty pistachio in creamy frozen bars, offering a playful, color-rich dessert for warm days.
# 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 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
# Directions:
01 - In a saucepan, combine mashed ube, granulated sugar, coconut milk, ube extract, and a pinch of salt. Stir constantly over medium heat until the mixture becomes smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool to room temperature.
02 - Add pistachios, whole milk, heavy cream, honey or granulated sugar, vanilla extract, and a pinch of salt to a blender. Blend until completely smooth.
03 - Transfer the blended pistachio mixture to a saucepan. Warm gently over medium-low heat for 5 minutes, stirring frequently without allowing it to boil. Remove from heat and let cool.
04 - Pour the cooled ube mixture evenly into each ice cream bar mold, filling halfway. Freeze for 1 hour until the layer is firm and can support the next layer.
05 - Pour the cooled pistachio mixture over the frozen ube layer in the molds, filling to the top. Insert popsicle sticks. Place molds in the freezer for at least 5 hours or until completely solid.
06 - Remove ice cream bars from molds. If desired, drizzle each bar with sweetened condensed milk and sprinkle with chopped pistachios prior to serving.
