How do I make Brown Sugar Matcha Ice Cream Bars?
Here's a recipe for Brown Sugar Matcha Ice Cream Bars:

Ingredients:

Brown Sugar Syrup

• 1/2 cup dark brown sugar
• 3/4 cup warm water, divided
• 1 tablespoon cornstarch

Matcha Ice Cream

• 3/4 cup sweetened condensed milk
• 1 cup heavy cream
• 1 1/2 teaspoons matcha powder

Special Equipment

• pop mold
• plastic squeeze bottle, optional

Instructions:

1. Make the brown sugar syrup: In a medium pan, combine the brown sugar and 1/2 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 1/4 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.

Enjoy your Brown Sugar Matcha Ice Cream Bars!