Description
These Delicious Boba Ice Cream Bars combine the chewy texture of homemade boba pearls with creamy, sweet ice cream for a refreshing and unique treat. Perfect for DIY enthusiasts, this recipe shows you how to make from-scratch boba pearls, a luscious brown sugar syrup, and a smooth ice cream base that you freeze into convenient bars.
Ingredients
Scale
Boba Pearls and Syrup
- 3/4 cup Brown Sugar (Dark brown sugar enhances richness.)
- 3/4 cup Water (For dissolving sugars.)
- 1 tablespoon Cornstarch (Thickens the syrup.)
- 3 tablespoons Water (For mixing with cornstarch.)
- 1 cup Glutinous Rice Flour (Key for chewy texture.)
- 1/2 cup Brown Sugar (For sweetening the pearls.)
- 1/3 cup Boiling Water (To activate glutinous rice flour.)
- 1/4 cup Brown Sugar (For coating after cooking pearls.)
Ice Cream Base
- 1 3/4 cups Heavy Cream (Creamy foundation for ice cream.)
- 1/4 cup Condensed Milk (Adds sweetness and creaminess.)
Instructions
- Preparation: Gather all ingredients and equipment ready for cooking the boba pearls, syrup, and ice cream base.
- Make Brown Sugar Syrup: In a saucepan, combine 3/4 cup brown sugar with 3/4 cup water over medium heat. Bring to a boil while stirring until the sugar is fully dissolved.
- Thicken Syrup: Mix 1 tablespoon cornstarch with 3 tablespoons water to create a slurry. Stir this into the boiling brown sugar syrup, stirring constantly until it thickens. Remove from heat and allow the syrup to cool. Transfer the cooled syrup to a squeeze bottle for easy use later.
- Prepare Boba Dough: In a mixing bowl, combine 1 cup glutinous rice flour and 1/2 cup brown sugar. Gradually pour in 1/3 cup boiling water while kneading carefully until a soft but pliable dough forms.
- Form and Cook Boba Pearls: Roll the dough into small bite-sized balls. Lightly dust them with some flour to prevent sticking. Boil the pearls in water until they float to the surface, about 2-3 minutes, indicating they are cooked through.
- Caramelize the Pearls: Heat a skillet over medium heat and add 1/4 cup brown sugar. Toss the cooked boba pearls in the skillet until they are coated and caramelized, enhancing their flavor and texture.
- Prepare Ice Cream Base: In a chilled bowl, whip 1 3/4 cups heavy cream until soft peaks form. Gently fold in 1/4 cup condensed milk to add sweetness and creaminess without deflating the whipped cream.
- Combine Pearls with Ice Cream: Fold the caramelized boba pearls into the ice cream base, distributing them evenly for chewy bursts in every bite.
- Assemble Bars: In popsicle molds, squeeze a generous layer of the thickened brown sugar syrup at the bottom. Follow by pouring in the ice cream and boba mixture.
- Freeze: Place the molds in the freezer for at least 6 hours or preferably overnight to allow the bars to fully set.
- Unmold and Serve: To remove, dip the popsicle molds quickly into warm water for 20-30 seconds to loosen the bars. Serve immediately and enjoy this refreshing homemade treat.
Notes
- Using dark brown sugar enhances the richness and flavor of the syrup and pearls.
- Make sure the boiling water is poured gradually into the glutinous rice flour mixture to ensure proper dough consistency.
- Be gentle when folding condensed milk into whipped cream to avoid losing airiness.
- For best texture, serve bars shortly after unmolding as ice cream can melt quickly.
- You can adjust sweetness levels by modifying the amount of brown sugar or condensed milk based on your preference.
