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.