Stage 1: Make the Homemade Boba and Syrup

1. Create the Boba Dough:

• In a medium heatproof bowl, stir together ¾ cup of the glutinous rice flour and ¼ cup of the dark brown sugar.
• Carefully add the ⅓ cup of boiling water and stir with a spatula or wooden spoon until the mixture is fully combined and no dry streaks of flour remain.
• Turn the hot dough out onto a clean work surface. When it’s cool enough to handle, knead it for about 2 minutes until it becomes spongy and pliable, resembling soft clay.

2. Shape the Boba Pearls:

• Place the remaining 2 tablespoons of glutinous rice flour in the same (now empty) bowl.
• Divide the kneaded dough into 4 equal pieces. Working with one piece at a time, roll it into a long, thin rope about ¼-inch thick.
• Using a knife or bench scraper, cut the rope into small, ¼-inch-wide segments.
• Roll each tiny segment between your palms into a small ball (a boba pearl!). Place the finished balls into the bowl with the rice flour.
• After you finish shaping the pearls from one piece of dough, gently toss all the balls in the flour to prevent them from sticking and clumping together. Repeat the rolling, cutting, and shaping process with the remaining 3 pieces of dough.

3. Cook the Boba and Make the Syrup:

• Bring a large saucepan of water to a boil over medium heat.
• Using a slotted spoon or a fine-mesh sieve, sift the excess rice flour from the boba pearls, then carefully place the pearls into the boiling water.
• Stir the boba gently at first to prevent them from clumping at the bottom. Allow the balls to cook until they all float to the surface, which should take about 3 minutes.
• Drain the cooked boba balls well. Reserve the saucepan (no need to wash it).
• Transfer the drained, cooked boba back to the same saucepan. Add the remaining ½ cup of packed dark brown sugar, the 2 teaspoons of molasses, and ½ cup of fresh water.
• Cook this mixture over medium heat, stirring occasionally, until the brown sugar and molasses dissolve and the liquid becomes a thick, glossy syrup, about 8 to 10 minutes. The mixture should be slightly thicker than maple syrup.
• Transfer the finished boba and syrup mixture to a medium bowl and refrigerate until completely cooled, about 1 hour.

Stage 2: Make the No-Churn Ice Cream and Assemble the Pops

1. Prepare the Ice Cream Base:

• While the boba mixture is chilling, you can prepare the ice cream base.
• In a medium bowl, stir together the sweetened condensed milk and the ⅛ teaspoon of fine salt. Set aside.
• In a separate large bowl (preferably chilled), whip the 1 cup of cold heavy cream with an electric hand mixer on medium-high speed until stiff peaks form, about 4 to 5 minutes. (Stiff peaks means when you lift the beaters, the peak of cream stands straight up).

2. Fold the Ice Cream Base:

• Using a rubber spatula, gently fold about one-third of the whipped cream into the salted condensed milk mixture until combined. This lightens the condensed milk base, making it easier to incorporate the rest of the whipped cream without deflating it.
• Scrape this lightened mixture back into the large bowl with the remaining whipped cream.
• Gently fold everything together until it is fully incorporated and no streaks remain. Be careful not to overmix.

3. Assemble the Ice Cream Pops:

• Once the boba mixture is completely cool, begin assembling your pops.
• Fill each of your six 3-ounce ice pop molds with about 2 tablespoons of the prepared ice cream base.
• Add about 2 teaspoons of the cooled boba mixture (including some syrup) on top of the ice cream base in each mold.
• Fill the remaining space in the molds with more of the ice cream base.
• Drizzle about ½ teaspoon of the remaining boba syrup on top of the ice cream in each mold.
• Using a small spoon, a small offset spatula, or a skewer, gently run it through the ice cream in each mold to create beautiful swirls of the boba syrup.
• Insert the ice pop sticks into each mold.
• Gently tap the molds on the work surface to release any trapped air bubbles.

4. Freeze Solid:

• Carefully transfer the filled molds to the freezer.
• Freeze for at least 8 hours, or ideally, overnight, until the ice cream pops are frozen completely solid.

5. Serve:

• To serve, briefly run the outside of a mold under warm water to help release the ice cream pop.
• Enjoy immediately! Store any remaining pops in the freezer.