Homemade Ice Cream Boba (2 Ingredients)
Savor the sweet crunch of Ice Cream Boba—creamy scoops topped with chewy, flavor-packed pearls!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 cup 1x
- Category: Boba
- Method: Easy
- Cuisine: Asian
Ingredients
Units
Scale
- 1/3 cup ice cream, any flavor you like
- 1 tablespoon tapioca starch (I)
- 1/2 cup tapioca starch (II)
- 1/2 cup tapioca starch (III)
Instructions
- In a small nonstick pan over low heat, melt the ice cream until fully liquid. Once melted and starting to bubble, stir in the first tablespoon of tapioca starch (I). Mix quickly — it’ll thicken fast.
- Once the mixture thickens into a sticky paste, remove from heat and transfer to a mixing bowl. While it’s still warm, gradually add the second portion of tapioca starch (II), mixing it in with a spatula or your hands until mostly combined.
- Knead in the final portion of tapioca starch (III) until a smooth dough forms. It should feel soft, slightly tacky but not sticky.
- Pinch off small pieces of dough and roll them into tiny balls — aim for uniform size so they cook evenly.
- Bring a pot of water to boil. Add the boba and stir gently to prevent sticking. Boil for 15–20 minutes until chewy, then turn off the heat and let them sit in the hot water for another 10 minutes.
- Strain and rinse the boba under cold water. Sweeten or use directly in your favorite milk tea or dessert.