Our DIY recipe on how to make brown sugar boba ice cream bars is so easy and delicious! Our homemade bars are Lactose and Dairy FREE (assuming you choose this type of ice cream in store) and our boba pearls are soft and chewy even when frozen unlike any store bought pearls. While we love the the Xiao Mei (Hmart & 99Ranch) ice cream bars they have a price that's hard to justify and are even harder to find in the first place! So through our week of experimentation with many failures, we were able to come up with a recipe thats super fast, easy, and requires only a few ingredients. We promise you won't have a need to search your city for boba ice cream bars during quarantine again! :)

YOU’LL NEED:
vanilla ice cream of your choice (we used Lactaid)
2 tsp glutinous rice flour
2 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

TO MAKE:
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.

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

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.

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.

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

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.

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.

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!
popsicle molds
Thanks for checking us, and check the rest of our channel for more easy recipes like this!

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

For a step by step photo recipe check out our blog page!

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