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.
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
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Glutinous Rice Flour (¾ cup + 2 tbsp): Creates the chewy, stretchy texture of boba pearls. Use glutinous rice flour for authentic boba.
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Dark Brown Sugar (¾ cup): Adds a deep, caramel-like sweetness to the boba and syrup.
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Boiling Water (⅓ cup): Binds the boba dough for easy shaping.
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Unsulfured Molasses (2 tsp): Enhances the rich, brown sugar flavor in the syrup.
Ice Cream Pops Ingredients
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Sweetened Condensed Milk (¾ cup): Sweetens and thickens the no-churn ice cream base.
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Fine Salt (⅛ tsp): Balances the sweetness for a well-rounded flavor.
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Cold Heavy Cream (1 cup): Whips into a fluffy, creamy base for the pops.
Substitutions and Variations
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Gluten-Free: This recipe is naturally gluten-free with glutinous rice flour (despite the name, it’s gluten-free).
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Vegan: Use coconut cream instead of heavy cream and a vegan condensed milk alternative.
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No Molasses: Use maple syrup or extra brown sugar, but the flavor will be slightly milder.
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No Glutinous Rice Flour: Regular rice flour won’t work for chewy boba; seek out glutinous rice flour at Asian markets or online.
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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!
Instructions
Step 1: Make the Boba Dough
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In a medium heatproof bowl, stir together ¾ cup glutinous rice flour and ¼ cup dark brown sugar.
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Add ⅓ cup boiling water and stir until no streaks of flour remain, forming a dough.
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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
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Place 2 tbsp glutinous rice flour in the reserved bowl.
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Divide the dough into 4 pieces. Roll each piece into a ¼-inch-thick rope, then cut into ¼-inch-wide segments.
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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
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Bring a large saucepan of water to a boil over medium heat.
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Using a slotted spoon, sift excess flour from the boba balls and add them to the boiling water.
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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
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Return the boba to the saucepan with ½ cup dark brown sugar, 2 tsp unsulfured molasses, and ½ cup water.
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Cook over medium heat, stirring occasionally, for 8-10 minutes, until the mixture is thick and syrupy (slightly thicker than maple syrup).
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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
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In a medium bowl, stir together ¾ cup sweetened condensed milk and ⅛ tsp fine salt. Set aside.
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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.
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Fold one-third of the whipped cream into the condensed milk mixture until combined.
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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
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Fill six 3-oz silicone ice pop molds with 2 tbsp of the ice cream base.
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Add 2 tsp of the cooled boba mixture to each mold.
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Fill the remaining space with more ice cream base, then drizzle ½ tsp of boba syrup on top.
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Swirl the boba and syrup with a small spoon or offset spatula.
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Insert ice pop sticks and tap molds gently on the counter to release air bubbles.
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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
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Remove pops from molds by running under warm water for a few seconds.
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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.