Brown Sugar Boba Ice Cream Pops

Assembly: Making It Look Irresistible

Your Brown Sugar Boba Ice Cream Pops are ready to shine! Here’s how to make them look as fun as they taste:

• Texture: The creamy ice cream with chewy boba pearls and a sticky syrup swirl creates a fun bite.
• Look: The creamy white pops with dark boba speckles and swirls look like bubble tea on a stick!
• Presentation Tips:
  • Serve in a chilled glass filled with ice for a bubble tea vibe.
  • Garnish with a sprinkle of brown sugar or a drizzle of extra syrup.
  • Wrap in colorful paper for a party-ready treat.
  • Arrange upright in a cup of dry rice for a cute display.
• Serving Idea: Set out a tray of pops at a party with a bubble tea theme, complete with straws and extra boba for sipping.

These pops are so cute and tasty, they’ll be a hit at any gathering!

Storage and Make-Ahead Tips

Want to enjoy Brown Sugar Boba Ice Cream Pops later or prep ahead? Here’s how to keep them fresh:

• Storing Leftovers:
  • Wrap pops individually in plastic wrap and store in a freezer-safe container for up to 2 weeks.
  • Store extra boba mixture in an airtight container in the fridge for up to 2 weeks.
• Serving:
  • Let pops sit at room temperature for 1-2 minutes to soften slightly for easier eating.
  • Tip: Run molds under warm water to release pops cleanly.
• Make-Ahead:
  • Prepare the boba mixture up to 2 weeks ahead and refrigerate.
  • Make the ice cream base and assemble pops up to 1 week ahead; freeze as directed.
  • Cook extra boba and freeze in syrup for quick future batches.

These tips make these pops perfect for parties or planning ahead!

Recipe Variations

Get creative with Brown Sugar Boba Ice Cream Pops! Here are some fun twists, including a rhubarb option:

• Rhubarb-Brown Sugar Boba Pops: Swirl in ¼ cup rhubarb sauce (8 oz rhubarb, 2 tbsp sugar, 1 tbsp water, cooked until jammy) into the ice cream base for a tangy, pink swirl.
• Matcha Boba Pops: Add 1 tsp matcha powder to the ice cream base and use green tea syrup instead of molasses.
• Mango Boba Pops: Mix ¼ cup mango puree into the ice cream base and use mango syrup for the swirl.
• Coffee Boba Pops: Add 1 tsp instant coffee to the ice cream base and use coffee syrup with the boba.
• Strawberry Boba Pops: Replace molasses with strawberry jam for a fruity twist.
• Gluten-Free or Vegan: Use the substitutions listed above for special diets.

These variations keep the pops exciting and let you play with flavors!

Conclusion: Time to Enjoy Your Brown Sugar Boba Ice Cream Pops!

You did it – you made Brown Sugar Boba Ice Cream Pops that are creamy, chewy, and totally yummy! These treats are perfect for summer parties, bubble tea fans, or any time you want a cool dessert. With their sweet brown sugar flavor and fun boba texture, they’re sure to make everyone happy. Don’t be afraid to try a variation or make a big batch to share – making pops is all about having fun! Pop one out of the freezer, share with friends, or enjoy it with a big smile. Let me know in the comments how your boba pops turned out – I can’t wait to hear about it!

Brown Sugar Boba Ice Cream Pops

• Author: Alyssa

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Description

Have you ever tried a dessert that’s so cool and exciting it feels like a party on a stick? That’s what Brown Sugar Boba Ice Cream Pops are – creamy ice cream pops with chewy boba pearls and a sweet brown sugar swirl! But here’s the big question: How can you make a fancy boba treat at home without any special machines? The secret is in the homemade boba, a no-churn ice cream base, and a few easy tricks we’ll share today.

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Ingredients

To make Brown Sugar Boba Ice Cream Pops, you’ll need ingredients for the boba mixture and ice cream base. Here’s what you’ll use and why each one matters:

Boba Mixture Ingredients

• Glutinous Rice Flour (¾ cup + 2 tbsp): Creates the chewy, stretchy texture of boba pearls. Use glutinous rice flour for authentic boba.

• Dark Brown Sugar (¾ cup): Adds a deep, caramel-like sweetness to the boba and syrup.

• Boiling Water (⅓ cup): Binds the boba dough for easy shaping.

• Unsulfured Molasses (2 tsp): Enhances the rich, brown sugar flavor in the syrup.

Ice Cream Pops Ingredients

• Sweetened Condensed Milk (¾ cup): Sweetens and thickens the no-churn ice cream base.

• Fine Salt (⅛ tsp): Balances the sweetness for a well-rounded flavor.

• Cold Heavy Cream (1 cup): Whips into a fluffy, creamy base for the pops.

Substitutions and Variations

• Gluten-Free: This recipe is naturally gluten-free with glutinous rice flour (despite the name, it’s gluten-free).

• Vegan: Use coconut cream instead of heavy cream and a vegan condensed milk alternative.

• No Molasses: Use maple syrup or extra brown sugar, but the flavor will be slightly milder.

• No Glutinous Rice Flour: Regular rice flour won’t work for chewy boba; seek out glutinous rice flour at Asian markets or online.

• Flavor Swap: Add 1 tsp vanilla extract to the ice cream base for extra warmth.

These ingredients are easy to find and make a dessert that’s both fun and delicious!

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Instructions

Step 1: Make the Boba Dough

1. In a medium heatproof bowl, stir together ¾ cup glutinous rice flour and ¼ cup dark brown sugar.

2. Add ⅓ cup boiling water and stir until no streaks of flour remain, forming a dough.

3. Turn the dough onto a clean work surface and knead for about 2 minutes until spongy and pliable, like soft clay. Reserve the bowl.

Tip: Be careful with the hot water. Knead gently to avoid overworking the dough.

Step 2: Shape the Boba

1. Place 2 tbsp glutinous rice flour in the reserved bowl.

2. Divide the dough into 4 pieces. Roll each piece into a ¼-inch-thick rope, then cut into ¼-inch-wide segments.

3. Roll each segment into a small ball and toss in the bowl with the flour to prevent sticking. Repeat with all dough pieces.

Tip: Keep the balls small for a chewy texture. Dust lightly with flour to avoid clumping.

Step 3: Cook the Boba

1. Bring a large saucepan of water to a boil over medium heat.

2. Using a slotted spoon, sift excess flour from the boba balls and add them to the boiling water.

3. Stir gently to prevent clumping, then cook until all balls float, about 3 minutes. Drain, reserving the saucepan.

Tip: Stir carefully at first to keep the balls separate. Don’t overcook, or they’ll get too soft.

Step 4: Make the Boba Syrup

1. Return the boba to the saucepan with ½ cup dark brown sugar, 2 tsp unsulfured molasses, and ½ cup water.

2. Cook over medium heat, stirring occasionally, for 8-10 minutes, until the mixture is thick and syrupy (slightly thicker than maple syrup).

3. Transfer to a medium bowl and refrigerate until completely cooled, about 1 hour.

Tip: Stir to prevent burning. Cool fully to avoid melting the ice cream later.

Step 5: Prepare the Ice Cream Base

1. In a medium bowl, stir together ¾ cup sweetened condensed milk and ⅛ tsp fine salt. Set aside.

2. In a large bowl, whip 1 cup cold heavy cream with an electric hand mixer on medium-high speed until stiff peaks form, about 4-5 minutes.

3. Fold one-third of the whipped cream into the condensed milk mixture until combined.

4. Fold this mixture into the remaining whipped cream until fully incorporated.

Tip: Chill the bowl and beaters for faster whipping. Fold gently to keep the base airy.

Step 6: Assemble the Pops

1. Fill six 3-oz silicone ice pop molds with 2 tbsp of the ice cream base.

2. Add 2 tsp of the cooled boba mixture to each mold.

3. Fill the remaining space with more ice cream base, then drizzle ½ tsp of boba syrup on top.

4. Swirl the boba and syrup with a small spoon or offset spatula.

5. Insert ice pop sticks and tap molds gently on the counter to release air bubbles.

6. Freeze for at least 8 hours, or overnight.

Tip: Work quickly to keep the ice cream cold. Swirl lightly for a marbled effect.

Step 7: Serve

1. Remove pops from molds by running under warm water for a few seconds.

2. Serve immediately or wrap individually in plastic wrap for later.

Tip: Serve with napkins, as the boba syrup can be sticky. Keep pops frozen until ready to eat.

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FAQs

Q: Can I use regular rice flour instead of glutinous rice flour?
A: No, glutinous rice flour is essential for chewy boba. Regular rice flour will make the boba hard and crumbly.

Q: What are the health benefits of these pops?
A: Dairy provides calcium and protein, and the small portion size keeps it light. Boba adds a fun treat factor!

Q: Why are my boba pearls too hard?
A: They may have been overcooked or not stored in syrup. Cook just until they float and keep in syrup to stay soft.

Q: Can I make this for a big group?
A: Double the recipe for 12 pops using two sets of molds or a larger mold. Freeze for 10 hours to set.

Q: How do I keep the ice cream base from melting during assembly?
A: Work quickly, chill the molds beforehand, and keep the boba mixture cold before adding.