# What You’ll Need:
→ 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
# How-To:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and salt in a saucepan. Cook over medium heat, stirring continuously, until smooth and slightly thickened for about 5 minutes. Allow the mixture to cool completely.
02 - Blend pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and a pinch of salt in a blender until a smooth consistency is achieved.
03 - Transfer pistachio mixture to a saucepan and warm gently over medium-low heat, stirring frequently, for 5 minutes without boiling. Remove from heat and cool.
04 - Pour the cooled ube mixture into ice cream bar molds, filling halfway. Freeze molds for 1 hour until partially set.
05 - Pour pistachio mixture over the set ube layer to fill molds to the top. Insert sticks and freeze for 5 hours or longer until fully solid.
06 - Unmold the bars. Drizzle with sweetened condensed milk and sprinkle with chopped pistachios as desired before serving.
