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Brown Sugar Boba Ice Cream (BOBA POPSICLES)

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


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



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 ¾ 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.

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