Layered ube and pistachio bars deliver vibrant flavors, perfect for summer or parties. Creamy, nutty, and gluten-free.
# 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 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
# Steps:
01 - Combine mashed ube, sugar, coconut milk, ube extract, and salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture is smooth and slightly thickened, about 5 minutes. Remove from heat and cool to room temperature.
02 - Blend pistachios, whole milk, heavy cream, honey (or sugar), vanilla extract, and salt in a blender until smooth. Pour the mixture into a saucepan and heat gently over medium-low, stirring often, for 5 minutes without boiling. Remove from heat and allow to cool.
03 - Pour the cooled ube mixture evenly into ice cream bar molds, filling each halfway. Freeze for 1 hour until set enough to hold the next layer. Top with the pistachio mixture, filling molds to the top and insert sticks. Freeze for at least 5 hours until completely solid.
04 - Unmold the bars. Optionally, drizzle with sweetened condensed milk and garnish with chopped pistachios before serving.
