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.

Equipment

 

• Popsicle Molds

• Mixing Bowl

• Baking Sheet

• Ziplock Bags