Boba Ice Cream 1

Easy Brown Sugar Boba Ice Cream Recipe [BOBA POPSICLE]

 3.3 from 3 reviews

Brown Sugar Boba Ice Cream Bars: Have You Tried Them?

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This Asian frozen treat has suddenly gone viral all over the world.

The mix of sweet, creamy ice cream and soft, chewy bubble tea pearls is delectable.

Here’s an easy recipe (+ video) for making this delicious treat at home, which rivals Shao Mei’s famed Boba popsicles.

Ever tried Brown Sugar Boba Ice Cream Bars? This Asian frozen dessert has been a viral sensation around the world recently. It has a delicious combination of sweet, creamy ice cream and soft, chewy bubble tea pearls. Here is an easy recipe showing you how to make this special treat at home, rivaling the popular Shao Mei Boba popsicles. #BobaIceCream #BobaIceCreamBar #BrownSugarBobaIceCream
Brown Sugar Boba Ice Cream Bars

Bubble tea aficionados are going crazy over these bubble tea popsicles, which have become a new trend. Of course, you can buy this frozen food from H Mart, but it’s quite costly (up to $12 per box) and frequently sold out. The good news is that it’s simple to create at home with only a few ingredients. You’ll be addicted once you figure out how to create Boba Popsicles!


Boba Ice Cream is a popsicle with marbling effects that combines ice cream and boba. Bubble tea, or boba, is a milk-based beverage with tapioca pearls. Boba ice cream is a frozen ice cream bar containing a large number of soft and chewy bubble tea pearls.

It comes from the Chinese island of Taiwan. Shao Mei (or Xiao Mei) is the brand that sparked the craze, and many companies have followed suit, including Tiger Sugar and Yi-Mei. There are various types of boba ice cream, but my personal favorite is the brown sugar boba ice cream bars, which have a lovely brown sugar syrup flavor.


  1. Glutinous Rice Flour – Using glutinous rice flour is the key to making the greatest boba that stays soft when frozen. It is important to note that this recipe will not work if you use regular tapioca flour. The glutinous rice flour may be found in most Asian grocery stores or ordered online from Amazon.
  2. Brown Sugar โ€” This ingredient aids in the creation of a caramel-flavored homemade brown sugar syrup unlike any other you’ve ever had. For a more robust flavor and darker marbling, use dark brown sugar.
  3. Cornstarch โ€” To thicken the brown sugar syrup, you’ll need cornstarch to form a slurry.
  4. Heavy cream – It will give your ice cream bar a creamy texture and flavor.
  5. Condensed Milk โ€” Sweetens the dish and gives it a custardy texture. It’s not the same as evaporated milk.

Video Recipe: Brown Sugar Boba Ice Cream

Brown Sugar Boba Ice Cream Video

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  • In a pot, combine brown sugar and water and simmer until the water boils and the sugar is completely dissolved.
  • Combine the cornstarch and water in a saucepan and stir to combine. Cook until the sauce has thickened. (Remove it from the heat and set it aside to cool to room temperature.)


  • Combine the glutinous rice flour, brown sugar, and hot water in a mixing bowl. Knead the dough until it forms a spongy dough on a level surface coated with sticky rice.
  • Pinch out a piece of dough and roll it into a little ball with a diameter of about 1/4 inch. Carry on with the rest of the dough in the same manner. (To keep them from sticking together, dust them with sticky rice.)
  • Bring the balls to a boil until they are tender.
  • Drain all of the water. Then, toss in the brown sugar and cooked balls. Mix until the sugar is uniformly distributed among the balls.
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  • Heavy cream should be whisked until soft peaks form.
  • Continue to beat in the condensed milk until everything is properly blended.


  • Toss the ice cream mixture with the brown sugar-coated boba balls. Mix thoroughly. Fill a zip-top bag halfway with the mixture. The bag’s corner should be cut.
  • Using a squeeze bottle, squirt the brown sugar syrup into the popsicle form. Then, using your hands, squeeze the mixture into the popsicle mold. Freeze for at least 6 hours or overnight.


  • The brown sugar syrup must be cooked until it thickens. It’s worth noting that when the syrup cools, it will thicken.
  • For this dish, make sure you use sticky rice flour. This recipe will not work using tapioca flour. The frozen tapioca pearls will also not work since they will become rock hard.
  • Because uncooked boba balls are quite sticky, you’ll need to dust them with glutinous rice flour to keep them from sticking together.
  • Make sure the boba balls aren’t too huge or they won’t fit in your popsicle mold.
  • Forming the dough into miniature boba pearls takes the most time in this method. Be patient and get the youngsters involved. It’s well worth the time and work!
  • After pouring the mixture into the popsicle mold, tap it a few times on the counter to release any trapped air.


Fill a container (as tall as the mold) halfway with warm (not boiling) water to unmold popsicles. Then dunk the mold in for a few seconds until the popsicles loosen. It only takes 20 to 30 seconds. Then, as soon as possible, remove the mold from the water.


I used standard ice cream flavor in this recipe. If you want to make milk tea, then boil the heavy cream and then add the green tea bag. Then cool the heavy cream with the tea infusion before preparing the ice cream.

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Boba Ice Cream 1

Brown Sugar Boba Ice Cream (BOBA POPSICLES)

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 3.33 out of 5)


  • Author: Emily Roselyn
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 mins
  • Yield: 10


For the Brown Sugar Syrup

  • 3/4 cup brown sugar (use dark brown sugar if you prefer the dark-color marbling)

  • 3/4 cup water

  • 1 tablespoon cornstarch

  • 3 tablespoon water

For Boba Pearls

  • 1 cup glutinous rice flour (regular glutinous flour with green text on the package, plus more for dusting)

  • 1/2 cup brown sugar (plus 1/4 cup to coat the cooked boba)

  • 1/3 cup boiling water

  • For the Ice Cream

  • 1 ยพ cup heavy cream

  • 1/4 cup condensed milk


Prepare Brown Sugar Syrup

  • In a saucepan, combine 3/4 cup brown sugar and water and stir quickly to combine. Cook over medium-high heat until the water boils and the sugar has dissolved fully.

  • Combine the cornstarch and water in a saucepan and stir to combine. Cook until the sauce has thickened. (Don’t taste it because it’ll be really hot.)

  • Remove the pot from the heat and set aside to cool the brown sugar syrup. Fill a squeeze bottle halfway with the syrup and leave it aside.

Make Boba Pearls

  • In a large mixing bowl, combine glutinous rice flour and 1/2 cup brown sugar.

  • Slowly drizzle in the boiling water, stirring constantly with a spatula until everything is well blended. (Don’t worry if your dough isn’t completely smooth at this point.)

  • Knead the dough on a flat surface until it forms a spongy dough that is soft and sticky.

  • More glutinous rice should be sprinkled on a big baking sheet.

  • Pinch off a piece of dough and roll it into a small ball, about 1/4 inch in diameter. Place the finished balls onto the baking sheet. Repeat the process for the rest of the dough. Sprinkle more glutinous rice on top.Bring about 4 cups of water to boil in a medium pot

  • Add the balls to the pot (try to dust off the extra flour).Cook for about 2-3 minutes until they float to the top and become soft.Use a slotted spoon to remove the pearls from the hot water.

  • In a medium-large skillet,add 1/4 cup of brown sugar, and add the cooked pearls immediately. Stir constantly until the sugar is caramelized and the pearls are evenly coated. Transfer to a flat plate and set aside.

  • Pinch out a piece of dough and roll it into a little ball with a diameter of about 1/4 inch. Place the completed balls on the prepared baking sheet. Carry on with the rest of the dough in the same manner. Add more glutinous rice on top. In a medium pot, bring about 4 cups of water to a boil.

  • Cook for about 2-3 minutes, until the pearls float to the top and become soft. Remove the pearls from the hot water with a slotted spoon.

  • 1/4 cup brown sugar in a medium-large skillet; immediately add the cooked pearls. Continuously stir until the sugar has caramelized and the pearls have been equally covered. Place on a dish with a flat bottom and set aside.

Make the Ice Cream

  • Heavy cream should be whisked until soft peaks form in a large mixing basin.

  • Continue to beat in the condensed milk until everything is properly blended. (Be careful not to overmix the mixture.)

Make Boba Ice Cream Bars

  • Mix the Boba pearls carefully into the ice cream until they are well dispersed.

  • Combine the ingredients in a big zip-top bag. At the 1/2-inch mark, cut the bag’s tip off.

  • Using a squeeze bottle, squirt the brown sugar syrup into the popsicle form. Squeeze from the top to prevent the syrup from accumulating at the bottom.

  • Fill the ice cream mold halfway with the ice cream mixture. To remove bubbles, tap the mold on the counter several times. (This is a critical step; else, your bars would develop holes.)

  • Place the ice cream bars in the freezer for at least 6 hours, preferably overnight.

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Unmold Boba Popsicles

  • Fill a dish or container halfway with warm water. (The bowl must be the same height as the mold.)

  • Take the mold out of the freezer. Dip the mold into the water for a few seconds (20-30 seconds.)

  • Take the bars out of the mold. Serve and enjoy right away.



  • Popsicle Molds

  • Mixing Bowl

  • Baking Sheet

  • Ziplock Bags


  • To make the milk tea flavor, heat the heavy cream in a saucepan with the tea bag. Then cool it before adding the condensed milk.

    For a greater flavor and marbling, I recommend using dark brown sugar.

  • Category: Dessert
  • Method: Mix
  • Cuisine: Chinese


  • Serving Size: 10
  • Calories: 334kcal
  • Sugar: 31g
  • Sodium: 34mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 60mg

Keywords: Boba Ice Cream, Boba Ice Cream Bars, Brown Sugar Boba Ice Cream Bars

Frequently Asked Questions


Because frozen tapioca pearls become rock hard, this dish should not be made with packaged tapioca or tapioca flour. To make boba pearls that have a bouncy and chewy texture, use glutinous rice flour, which will stay flexible and soft after frozen.


With bouncy and chewy boba pearls that are stretchable like mochi cake, this boba ice cream has a distinctive texture that is exceptionally creamy and velvety. I appreciate how the caramel flavor adds to the richness of this dessert.


No. Packaged tapioca pearls are fine for boba tea, but they won’t work in this recipe since they’ll freeze hard.


You may find them in H-mart or several local Chinese grocery stores. It’s kept in the freezer compartment of the refrigerator.

More of Ice Cream Bar recipes to try:

Homemade Ice Cream Bars

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Easy Brown Sugar Boba Ice Cream Recipe [BOBA POPSICLE] 14

These homemade ice cream bars, whether made with plain vanilla or chocolate ice cream frozen on a stick and dipped, will bring back childhood memories of your favorite store-bought ice cream bars. However, these are superior. And it’s so simple. Here’s how to put them together.

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Chocolate Dipped Ice Cream Bars

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Easy Brown Sugar Boba Ice Cream Recipe [BOBA POPSICLE] 15

Did you have a favorite summer treat as a kid?

I can’t recall anything in particular that I couldn’t get enough of, but I can recall a few delicacies that I did enjoy! For example, orange creamsicles, Slushies. And he revels in it. At least, that’s what we used to call them when we were kids.

I’m not sure if they’re still known as thatโ€ฆor was it simply a family name? Is it a Canadian thing? I’m not sure. In any case, revels are fantastic! Could there really be anything better than chocolate-covered ice cream on a stick?

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