Brown Sugar Boba Ice Cream Bars 黑糖波霸奶茶雪糕

Summer is here so we are all craving something cold and sweet. Currently, one the most popular snacks among the Asian community is the Xiao Mei Brown Sugar Boba Ice Cream Bars. The hype is real and it’s popularity has caused these popsicles to be sold out everywhere as soon as they hit the shelves! Since they are so impossible to find nowadays, I decided to make my own at home.
For the brand to make the boba in the ice cream bar stay chewy after freezing is by using a modified starch, which is commonly used in industrially processed food to keep the texture of certain foods despite change in temperature. We, the average peeps at home don’t have access to modified starch and we don’t want to use regular boba because they will just turn hard and terrible in the freezer. No fear! I did manage to find a great substitute! I found these brown sugar boba jellys that are make of konjac. When frozen, they stay chewy and I can describe the texture as similar to coconut jellies. The brown sugar flavoring make them taste just like regular boba! You can get them on amazon via the link below! They also go well in other drinks as a great boba substitute. Please do try it yourself and leave me a comment on your verdict.
Where to buy:
Brown Sugar Boba Jellys: amzn.to/358yDuH
Stackable Ice Cream Bar Mold: amzn.to/2xgsuQU
Milk Powder: amzn.to/2W4pTSr
Ingredients:
1 cup heavy whipping cream
1 tbsp whey protein (vanilla)
2 tbsp milk powder
1 tbsp sugar
1/2 cup Taiwanese brown sugar
1/2 cup water
Boba jelly
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[@WintaMehari]

Hello, thanks so much for making this video! I was wondering if you've tried the boba ice cream pops from the store, how close is the taste in your opinion. Also for the brown sugar do you think regular brown sugar would taste the same or similar?

[@MsJKitchenClassroom]

Yes I have! Actually have some in my freezer right now. In comparison, the store bought one was way more sweet, sweeter than I like, so mine is actually the perfect amount in sweetness. The boba texture is different, mine was a chewy jelly and theirs was more like a soft mushy mochi. I like their milk cream part though as I think it is smoother than mine. I think if I added a little milk to my recipe it would be perfect.

[@MsJKitchenClassroom]

As for the brown sugar, I think if you can’t get your hands on the Taiwanese brown sugar, regular brown sugar will suffice but it won’t be as good and taste as close to the real brown sugar boba drink

[@FreezeFlavors]

Wow this looks very delicious. I will make this at home. thanks

[@davidmcnamara7721]

Thanks, this will be useful for quarantine! 👍

[@MsJKitchenClassroom]

Enjoy!

[@kaching521]

Do I have to out whey protein?

[@MsJKitchenClassroom]

You don’t have to have it, try adding some vanilla extract. Make sure you do add milk powder though

[@kaching521]

Tashi keeps saying wowww wowwwwww and asked if he can make some.

[@Tdot.AREA.]

Which milk powder did u use?

[@MsJKitchenClassroom]

Ann Abordo I included the link in the description

[@Bashfullady]

How did you make the boba jelly ?

[@MsJKitchenClassroom]

You can buy it in the link in the description

[@sophiavu5140]

that is jelly but if u want closer to the original then buy boba pearls uncooked and cook them longer then it says to so that the boba will stay soft when you freeze it ..

[@jessicatran2109]

@@sophiavu5140 Have you tried this and did it work instead of freezing?

[@sophiavu5140]

Jessica Tran sorry but I have personally have not tried it but I have watched videos and done research , and if you do it cook it a long time but don’t let the boba cook to long or it might get hard ...