I think you will agree with me when I say,
No one would have imagined how delicious boba ice cream is!
When the boba tea trend came about, we thought that was where it would end. Just the beautiful tiny tapioca pearls floating away in your favorite drinks. Oh, boy, were we wrong. The boba trend is constantly evolving and giving way to new forms of itself. Not that we are complaining.
Who doesn’t like ice cream? When paired with delicious boba, it is hard to say no to. The Brown Sugar Boba Ice creams bars have hence been skyrocketing in popularity. First started in Asia, this boba ice cream is the perfect whirl of sweet, creamy ice cream and soft, chewy boba pearls.
If you have been curious about this ice cream, fret not, for we have reviewed the original one from the Taiwanese company Shaoi Mei. We will judge it based on its taste, texture, and look. If you don’t have access to this ice cream, you can just as quickly DIY your boba ice cream! We have included recipes for you to follow.
Please sit back and relax as we take you through the guide that will definitely leave you craving some boba ice cream.
If you are interested in boba and its variations, check out What is Popping Boba and How is it Made? and How To Make Boba At Home – Ultimate Guide To DIY Boba.
How to make Boba Ice Cream Bars?
- Brown Sugar: we prefer to use Taiwanese black sugar for a better caramel flavor
- Glutinous Rice Flour: This is perhaps the most essential ingredient of all. It will keep your tapioca pearls soft and chewy even when they are frozen. The regular tapioca flour will lead to your boba being hard and inedible in the ice cream.
- Condensed milk
- Corn Starch
- Heavy Cream
Popsicle mold (we prefer to use silicone molds because they are easier to take the ice cream out of and clean. But you can use anything you want)
Boba Ice cream Recipe
1. Prepare the brown/black sugar syrup
- Take some water in a saucepan and heat it.
- Add the sugar when the water is warm and stir it in until thoroughly combined.
- Bring the solution to a boil. Be careful not to let any sugar on the bottom burn.
- Add some cornstarch to a small amount of water and dissolve it. Add this mixture to the cooking sugar solution to thicken it.
- Cook until it reaches the consistency you want
- Let it cool to room temperature.
Note: you can add more cornstarch instead of increasing cooking time if you feel like your syrup isn’t thick enough.
2. Make the boba
You may have wondered how to make the boba. Most people are the most scared of this part. Don’t worry; it is straightforward!
- Add the glutinous rice powder and some brown sugar (to taste) into a bowl and pour in some warm water. Mix the ingredients to form a dough
- Put the dough on a flat surface and knead it with your hands until its consistency changes from hard and heavy to somewhat spongy.
- Break off pieces of dough to form tiny boba pearls about a quarter of an inch in diameter. Make as many of these as you can with your dough. You can sprinkle some loose rice flour to prevent them from clumping together.
- Alternatively, roll the thought into a long snake-like shape. Then make cuts about 1/4 inch away and roll them up. This ensures rounder boba pearls.
- Add the balls in boiling water and boil. This is to soften the balls.
- Drain off the boiling water and pour in brown sugar. Mix the balls in brown sugar until all of them are fully coated.
- Alternatively, you can drain out the water and cook the bobas into some brown sugar syrup. This will make them absorb more flavor and turn a deeper, richer color.
3. Make the ice cream
- Add the heavy cream into a mechanical whisk and beat away until soft peaks form
- Pour in the condensed milk while whisking until combined
4. Combine the prepared components to make a boba ice cream bar
- Pour the rice flour balls you made into the heavy cream mixture
- Fold them in until homogeneously combined
- Put the mixture in a ziplock bag and cut an edge big enough to let out a boba
- Take your brown sugar syrup and swirl it in the mold before adding your ice cream mixture
- Add your ice cream mixture to the mold and stick in an ice cream stick
Alternative Vegan Recipe
All the people who avoid animal-based products, you can just as easily make this recipe with coconut ice cream rather than the one made from high-fat milk. If you don’t know how just wait and we will show you!
The most critical factor to ace the coconut-based ice cream is to use coconut cream or high-fat coconut milk instead of the regular or low-fat varieties. This will ensure that the milk has enough fat to become creamy instead of just being watery. Trust me; you do not want an icy boba ice cream. A good rule to remember is to buy coconut milk that has at least 60% fat. The more, the better!
Another thing that will help you ace your coconut ice cream is the sugar content. You will have to use more sugar in these because sugar helps the ice cream from completely freezing. This ensures a more creamy than icy texture. You should use at least a 1:6 ratio of sugar to coconut milk to get the optimum results.
Simply take your coconut milk and add in the sugar. It would be best if you whipped the cream using an electric beater. Keep on beating until it forms soft peaks and becomes light and fluffy. The rest of the process remains the same.
The Brown Sugar Boba Ice Cream Bar Reviewed
Now that we have established how to make this treat let us look into how the read-made variety adds up. Let’s dive in
This appearance was probably one of the prettiest I have ever seen on a popsicle. Brown sugar boba is already quite gorgeous, with the brown caramel tones intertwining with the creamy white ones. It is almost like tiger boba tea in frozen form. The caramel color is appetizing, and you can even see some dark spots where the boba pearls are peeking through. Based on the looks, no popsicle even comes close to this one.
Let me just say that the texture of this ice cream was softer than I expected. You usually don’t see ice creams this smooth. While some may prefer this, we simply didn’t. It felt soft like melted ice cream, which was hard to lick. Despite this, the creaminess did make the bobas stand out more!
The only big downside is that if you eat it out on a hot day, it may slip off your ice cream stick before you have a chance to save it. Moreover, this also means that you need to take it out the exact second you want to eat it unless you want it to feel liquidy,
Now, this was the part that had us the wariest. The boba had to be REALLY good for me to like it. After all, it was the main attraction of this whole boba dessert—the star of the show. I expected the boba to be slightly harder in texture like regular boba turns when you put it in an iced tea. To my pleasant surprise, the boba stayed very soft and chewy despite being frozen. The only negative I have about the boba is their amount. If I’m buying boba ice cream, I want a larger quantity of them!
Right off the bat, I absolutely loved the caramelized brown sugar on top. It added a lovely roasty caramel element to the taste. Apart from that, the taste wasn’t all that special. If you are a fan of plain vanilla, you will love the taste, but the taste was a bit bland for me. It promised a taste of tea, and yet I couldn’t detect the tea flavor that strongly. This may be preferred by some people, just not me!