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5 from 2 votes

Brown Sugar Boba Ice Cream Bar

The Brown Sugar Boba Ice Cream Bar have been quite the craze, and as the weather gets warmer they are going to be in high demand - even with the exorbitant prices. Here's how you make brown sugar boba ice cream bars at home - from scratch!
Course: Dessert
Cuisine: Taiwanese
Keyword: boba, boba ice cream, brown sugar boba


  • Popsicle Molds
  • Heat proof bowl
  • Mixing bowl
  • Pipping bag or ziplock bag


Boba / Bubbles / Pearls (however you fancy it)

  • 100 g Glutinous Rice Flour plus additional for coating
  • 50 g Brown Sugar for the boba
  • 1/2 cup Brown Sugar for the syrup
  • 80 ml Water boiling

Ice Cream

  • 2 cups Heavy / Whipping Cream cold
  • ¼ cup Condensed Milk cold
  • also chill the mixing bowl

Brown Sugar Syrup

  • ½ cup Brown Sugar
  • ½ cup Water
  • tsps Cornstarch
  • ¼ cup Water


Boba / Bubbles / Pearls

  • In a large heatproof bowl add in glutinous rice flour and 50g of brown sugar. Pour in boiling water, mix together with a spatula immediately. Fold together until all the flour, water, and sugar combines into a sticky dough.
  • Being mindful that the ingredients may be hot, pour out onto a surface and knead until everything comes together and a soft spongy dough forms. It should not be dry or too wet and feel like very soft Playdough.
  • Cover the dough in plastic wrap while making the dough balls. Prepare a bowl with a few tablespoons of the glutinous rice flour for the rolled balls.
  • To make the balls, pinch off a piece and roll in your fingers or hands. These balls should be smaller than 1cm or ⅓ inch in diameter.
  • Place the rolled ball into the bowl with glutinous rice flour. Carefully toss, mix, or stir the bowl every so often to ensure that the balls are nicely coated and don’t stick together.
  • Bring a medium to large sized pot to a boil. Sift out any extra flour from the bubbles. Add the bubbles into the boiling water.
  • Boil for 3-5 mins or until all are floating and soft.
  • Heat a wok over medium heat. Add the other ½ cup of brown sugar to the wok. Add in the bubbles and stir constantly. Cook until the sugar has melted, caramelized, and it’s dark brown in color. Adjust the heat accordingly, don’t allow it to burn.
  • Pour out into a heat proof bowl and set aside.

Brown Sugar Syrup

  • Heat a wok over medium heat. Add in ½ cup of brown sugar and a ½ cup of water.
  • Stir constantly until sugar is melted, caramelized, and a nice dark brown color has formed. This should be a medium thickness in syrup.
  • Turn down the heat, add the cornstarch slurry. Bring the heat back up, stir until a medium to thick syrup has formed. Set aside to cool. Once cooled, pour into a squeeze bottle.

Ice Cream

  • Make sure to start with cold ingredients. In a large bowl, add the cream, mix with a hand mixer, or by hand until soft peaks have formed.
  • Add in the condensed milk, continue mixing until well combined and not yet to a stiff peak.


  • Fill a piping bag or large ziplock bag with a mixture of ice cream and bubbles. To make life easier, I like to put my bag inside of my blender or tall container with the top folded over the edge. I layer a few spoons of ice cream and a spoon of bubbles. I then squish the mixture to disperse the bubbles throughout. Alternatively, you can just add the bubbles into the ice cream and stir. Then fill the bag with the mixture.
  • Line the outside of the mould with some of the brown sugar syrup using a squeeze bottle. I like to do a thick layer at the top and allow the ice cream to push it down.
  • Cut one corner of the bag and pipe into the mould, stop about ⅔ of the way. Tap the moulds on the table a few times to get rid of any bubbles. Continue filling the mould.
  • Leave a little bit of space at the top for the popsicles to expand. Stick in your popsicle stick about ¾ of the way in.
  • Tap moulds on the counter to remove any air bubbles.
  • Place into the freezer for at least 6 hours and ideally overnight.
  • To remove from mould allow to sit for a few mins on the counter.