Brown Sugar Boba Ice Cream Bars | Recipe

pop dat.

brown sugar boba tea popsicle that is.

sorry the log kinda looks like a poop.

BROWN SUGAR BOBA TEA ICE CREAM — and without lactose!! If you’ve been lucky enough to find these amazing ice cream treats at an Asian grocery, you know how gd good these bars are. But now you can make them in the comfort of your own home without worrying if you’ll be able to snag the last box in the grocery store. And no lactose issue for our lactose intolerant friends!! These are so fkcn good— it’s hard to even wait for these to set in the freezer. Plus you know exactly what’s in these, no funky additives or ingredients!

The “tapioca pearls” are made using black sesame powder + glutinous rice flour and sweetened with honey, to stay soft and chewy even in the freezer. All natural ingredients and no preservatives! Enjoy!!

you’ll need:

• vanilla ice cream (we used Lactaid)

• 2 tsp glutinous rice flour

• 1 tsp hot water

• 2 tsp black sesame powder

• 1/4-1/2 tsp honey

• 2 tbsp brown sugar

• 1/3 cup water

• 1/2 tbsp corn starch

• popsicle molds

to make:

1. You’ll need silicone popsicle molds, you can line them with parchment paper cut into strips to help take out the finished popsicles more easily.

2. Layer some vanilla ice cream into the mold, put in the freezer to chill.

3. Let’s start with the “tapioca balls.” By using glutinous rice flour it helps the balls to stay chewy and soft while in the freezer. And black sesame anything is always delicious, and it helps to achieve the tapioca ball look without any funky dyes. Add glutinous rice flour, black sesame powder into a small bowl until evenly mixed. Add in hot water + honey and mix until it starts to clump. Use your hands to mold it into a little log.

4. Cut small sections out of the log and roll into tiny little balls with your fingers. You can dust all of the balls with some glutinous rice flour after to help them keep their shape.

5. Heat 1/2 cup of water in a pot on medium heat, add the “tapioca pearls” in and cook for 5-10 minutes.

6. While that’s cooking, let’s make the brown sugar syrup to drizzle in. Heat 1/3 cup water in a small pot, once it’s boiling add in the brown sugar. Stir and let it reduce down continually checking on it to make sure it doesn’t burn or reduce too much. Once it starts to become a thicker syrup like texture add in the corn starch. Continue stirring together until evenly mixed in.

7. Once you have a thicker syrup (it should also lighten a bit in color when adding in the corn starch), toss in the black sesame balls and mix in evenly.

8. Take your popsicle molds out and drizzle in a layer of syrup + balls, add in another layer of vanilla ice cream and continue to layer on top until you have reached the top of your popsicle mold. Add in popsicle sticks + store in the freezer for 3-4 hours until ready to eat!

*we recommend turning your freezer to its coldest settings to help these set.