Boba Ice Cream Sandwich

Boba Ice Cream Sandwich


  • Recipe by: Matt Broussard @acooknamedmatt 
  • Difficulty level: Semi-professional 
  • Time: 2 days

For the Ice cream

  • 3/4 cup White Sugar
  • 2 1/2 cups whole milk 
  • 1 1/4 cup heavy cream
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Spiceology Xantham Gum 

For the Graham cracker crust

  • 8 tablespoons frozen cubed butter
  • 2 1/2 cups Flour
  • 2 cups Brown Sugar
  • 1 teaspoon baking soda 
  • 1/2 teaspoon salt
  • 1/2 cups whole milk
  • 2 tablespoons vanilla extract
  • 1/3 cups honey

For the Boba


For the boba 

  1. Cook boba according to instructions on package
  2. Mix cooked boba together with all ingredients 
  3. Let cool (you'll mix this into your ice cream soon)

For the ice cream

  1. Combine everything into a bowl except Xantham. 
  2. While whisking dust in the Xantham Gum until smooth. 
  3. Pour into your ice cream maker and churn into gelato creamy consistency. This should take bout 40 minutes. 
  4. Halfway into your cycle, pour in 1 cup of the prepared boba. 
  5. Continue the cycle and let it set in the freezer while the graham cracker is cooling.

For the graham cracker 

  1. Combine dry ingredients in the 97.mixer then slowly incorporate the butter. 
  2. Add wet ingredients to dry and mix. 
  3. Flatten out dough on plastic wrap and wrap tight. 
  4. Refrigerate for at least two hours then roll out on a floured surface and dust the top with more flour. 
  5. Roll out into a rectangle about 1/2 cm thick. 
  6. Bake on a sheet tray with parchment in a 350°F oven for 7 minutes. 
  7. Let cool completely at room temp then cut in half and toss into freezer for about an hour.
  8. Spread ice cream evenly and top with another layer of graham cracker. 
  9. Put into your freezer covered for about two hours to set then trim off edges to get smooth lines.