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79% would make again

Brown Sugar Matcha Ice Cream Bars

Pairing matcha milk tea and ice cream, these popsicles will let you skip your next trip to the boba shop and beat the heat! Sweet brown sugar syrup and smooth matcha combine to make the perfect summer treat.

Tasty Team
August 06, 2020
Brown Sugar Matcha Ice Cream Bars
Total Time

30 minutes

30 min

Prep Time

20 minutes

20 min

Cook Time

6 minutes

6 min

Total Time

30 minutes

30 min

Prep Time

20 minutes

20 min

Cook Time

6 minutes

6 min

Ingredients

for 6 bars

Brown Sugar Syrup

  • ½ cup dark brown sugar (110 g)
  • ¾ cup warm water (180 mL), divided
  • 1 tablespoon cornstarch

Matcha Ice Cream

  • ¾ cup sweetened condensed milk (225 g)
  • 1 cup heavy cream (240 mL)
  • 1 ½ teaspoons matcha powder

Special Equipment

  • pop mold
  • plastic squeeze bottle, optional

Nutrition Info

  • Calories 287
  • Fat 19g
  • Carbs 30g
  • Fiber 0g
  • Sugar 28g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Make the brown sugar syrup: In a medium pan, combine the brown sugar and ½ cup (60 ml) warm water and bring to a simmer over medium heat. Cook until thickened slightly, about 5 minutes.
  2. In a small bowl, stir together the remaining ¼ cup (60 ml) warm water and the cornstarch until smooth.
  3. Add the cornstarch slurry to the brown sugar and stir until fully incorporated and the syrup thickens slightly, about 1 minute. Transfer the syrup to a heatproof bowl and let cool while you make the ice cream.
  4. Make the matcha ice cream: In a large bowl, combine the sweetened condensed milk, heavy cream, and matcha powder. Using an electric hand mixer, whip the cream on medium-high speed until soft peaks form and all of the matcha is incorporated, 3–4 minutes.
  5. Using a squeeze bottle or small spoon, drizzle a generous amount of the brown sugar syrup all around the insides of the pop molds.
  6. Spoon the matcha ice cream base into the pop molds, drizzling a bit more syrup between layers, until full. Cover the molds with the lid or insert pop sticks into the center of each mold. Transfer to the freezer for at least 6 hours, or overnight, until frozen solid.
  7. When ready to serve, let the bars sit at room temperature for a few minutes, then gently remove as many as you are serving from the molds. Leave any remaining pops in the molds in the freezer until ready to serve, up to 1 week.
  8. Enjoy!

Ingredients

for 6 bars

Brown Sugar Syrup

  • ½ cup dark brown sugar (110 g)
  • ¾ cup warm water (180 mL), divided
  • 1 tablespoon cornstarch

Matcha Ice Cream

  • ¾ cup sweetened condensed milk (225 g)
  • 1 cup heavy cream (240 mL)
  • 1 ½ teaspoons matcha powder

Special Equipment

  • pop mold
  • plastic squeeze bottle, optional

Nutrition Info

  • Calories 287
  • Fat 19g
  • Carbs 30g
  • Fiber 0g
  • Sugar 28g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Make the brown sugar syrup: In a medium pan, combine the brown sugar and ½ cup (60 ml) warm water and bring to a simmer over medium heat. Cook until thickened slightly, about 5 minutes.
  2. In a small bowl, stir together the remaining ¼ cup (60 ml) warm water and the cornstarch until smooth.
  3. Add the cornstarch slurry to the brown sugar and stir until fully incorporated and the syrup thickens slightly, about 1 minute. Transfer the syrup to a heatproof bowl and let cool while you make the ice cream.
  4. Make the matcha ice cream: In a large bowl, combine the sweetened condensed milk, heavy cream, and matcha powder. Using an electric hand mixer, whip the cream on medium-high speed until soft peaks form and all of the matcha is incorporated, 3–4 minutes.
  5. Using a squeeze bottle or small spoon, drizzle a generous amount of the brown sugar syrup all around the insides of the pop molds.
  6. Spoon the matcha ice cream base into the pop molds, drizzling a bit more syrup between layers, until full. Cover the molds with the lid or insert pop sticks into the center of each mold. Transfer to the freezer for at least 6 hours, or overnight, until frozen solid.
  7. When ready to serve, let the bars sit at room temperature for a few minutes, then gently remove as many as you are serving from the molds. Leave any remaining pops in the molds in the freezer until ready to serve, up to 1 week.
  8. Enjoy!

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