Boba Popsicles Recipe

Name: Boba Popsicles Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 6 h 45 min
Yield: 10
Cuisine: Asian
Ingredients: ¾ cup brown sugar; ¾ cup water; 1 tbsp cornstarch; 3 tbsp water; 1 cup glutinous rice flour; ½ cup brown sugar; ⅓ cup boiling water; 1¾ cup heavy cream; ¼ cup condensed milk

How To Make Boba Popsicles

This Boba popsicles recipe is a refreshing snack or dessert. Chewy pearls, with cool ice cream, and sweet brown sugar, mixed to make a frozen treat.

Prep: 30 mins

Freezing: 6 hrs

Cook: 15 mins

Total: 6 hrs 45 mins

Makes:

Ingredients

For Brown Sugar Syrup:

¾ cup brown sugar, (use dark brown sugar if darker color is preferred)
¾ cup water
1 tbsp cornstarch
3 tbsp water

For Boba Pearls:

1 cup glutinous rice flour, plus more for dusting
½ cup brown sugar, plus ¼ cup to coat the cooked boba
⅓ cup boiling water

For Ice Cream:

1¾ cup heavy cream
¼ cup condensed milk

Instructions

Brown Sugar Syrup:

In a saucepan mix together ¾ cup of brown sugar and water. Cook on medium-high until the water boils and the sugar completely dissolves. Mix the cornstarch with water and add to the saucepan. Cook and stir until it thickens.
Remove the saucepan from heat and let the brown sugar syrup cool down. Transfer the syrup to a squeeze bottle and set aside.

Boba Pearls:

In a large mixing bowl, whisk together glutinous rice flour and ½ cup brown sugar. Slowly add boiling water and mix until flour is well incorporated. Transfer the dough to a flat and floured surface and knead until spongy, sticky, and soft.
On a large baking sheet, sprinkle more glutinous rice. Pinch off a piece of dough and roll it into a small ball, about ¼ inch in diameter. Repeat for the rest of the dough and place the balls on the baking sheet. Sprinkle more glutinous rice on top.
Bring about 4 cups of water to boil in a medium pot. Dust the balls of excess flour and add them to the pot. Cook for 2 to 3 minutes or until they float to the top and are soft. Use a slotted spoon and remove the pearls from the water.
In a medium-large skillet, mix ¼ cup of brown sugar, and the cooked pearls. Stir constantly until the sugar is caramelized and the pearls are evenly coated. Transfer the mixture to a plate and set aside.

Ice Cream:

In a large bowl, beat the heavy cream until soft peaks have formed. Add condensed mil and continue to beat until everything is combined.

Boba Ice Cream Bars:

Gently mix the pearls into the ice cream until the pearls are evenly distributed. Fill a large zip-top bag with the mixture and cut ½ an inch off the tip of the bag.
Squeeze brown sugar syrup into a popsicle mold with the squeeze bottle. Make sure to squeeze at the top so syrup won't accumulate at the bottom.
Add the ice cream mixture into the mold. Tap the mold on the counter several times in order to get rid of air bubbles. Place the ice cream bars into the freezer and freeze for at least 6 hours or overnight.

To Serve:

Prepare a container filled with warm water. Container should be as tall as the mold. Get the mold from the freezer and dip it into the water for 20 to 30 seconds. Remove bards from the mold and serve immediately. Enjoy.

Nutrition