Sweet ube and pistachio combine in vibrant, creamy bars, ideal for summer gatherings and gluten-free diets.
# 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 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 salt
→ Garnish
12 - 2 tablespoons chopped pistachios
13 - 1 tablespoon sweetened condensed milk
# Method:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and salt in a saucepan. Cook over medium heat, stirring continuously, until mixture is smooth and slightly thickened, approximately 5 minutes. Remove from the heat and allow to cool to room temperature.
02 - Blend unsalted shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt until completely smooth. Pour the mixture into a saucepan and gently heat over medium-low, stirring regularly for 5 minutes, ensuring it does not boil. Remove from the heat and cool.
03 - Fill ice cream bar molds halfway with cooled ube mixture. Freeze molds for 1 hour, or until the ube base is set enough to support layering. Pour the pistachio mixture on top, filling molds to the rim, and insert sticks. Freeze for a minimum of 5 hours until fully solidified.
04 - Unmold the ice cream bars. Optionally, drizzle with sweetened condensed milk and sprinkle with chopped pistachios prior to serving.
