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Bubblegum Ice Cream

Bubblegum Ice Cream Recipe

This Bubblegum Ice Cream recipe offers a fun and creamy treat with a nostalgic bubblegum flavor. Made with a simple base of heavy cream, sweetened condensed milk, and bubblegum extract, it’s easy to prepare with a no-churn method or using an ice cream maker. Optional mix-ins like chopped bubblegum pieces and colorful sprinkles add extra fun and texture. Perfect for parties, special occasions, or just a sweet indulgence, this homemade ice cream is sure to be a hit with both kids and adults alike!
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Prep Time 10 minutes
Total Time 6 hours 10 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 2912 kcal

Equipment

  • Mixing bowl
  • Hand Mixer or Stand Mixer
  • Spatula or Spoon:
  • Freezer-Safe Container:
  • Plastic Wrap or Lid –
  • Ice Cream Scoop
  • Food Coloring (Optional)

Ingredients
  

For the Ice Cream Base:

  • 2 cups (480 ml) heavy cream
  • 1 can (14 oz or 396 g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Bubblegum Flavor:

  • 1/2 teaspoon bubblegum flavoring or extract

For Mix-ins (Optional):

  • 1/4 cup chopped bubblegum pieces (optional)
  • Sprinkles (optional, for topping)

Instructions
 

  • Whip the Cream
    In a large mixing bowl, pour 2 cups of heavy cream. Use a hand mixer or stand mixer to whip the cream on medium-high speed until soft peaks form, about 2-3 minutes.
  • Combine with Condensed Milk
    Add 1 can (14 oz) of sweetened condensed milk, 1 teaspoon of vanilla extract, and a pinch of salt to the whipped cream. Gently fold the ingredients together until well combined.
  • Add Bubblegum Flavor
    Stir in 1/2 teaspoon of bubblegum flavoring or extract, mixing until evenly incorporated into the creamy base.
  • Incorporate Mix-ins (Optional)
    If using, fold in 1/4 cup of chopped bubblegum pieces and any sprinkles for added fun and texture.
  • Freeze
    Transfer the mixture into a freezer-safe container, smoothing the top with a spatula. Cover tightly and freeze for 4-6 hours (or overnight) until firm and scoopable.

Notes

  1. Bubblegum Flavoring:
    Be sure to use high-quality bubblegum extract or flavoring for the best taste. Different brands may vary in strength, so start with 1/2 teaspoon and adjust to your preference.
  2. Whipping the Cream:
    The key to a creamy texture is properly whipping the heavy cream. Ensure you whip it until soft peaks form but avoid overmixing, as it can cause the cream to turn buttery.
  3. Freezing Time:
    For the best texture, freeze the ice cream for at least 4-6 hours or overnight. This allows the ice cream to fully firm up. If you're in a hurry, you can try it after 4 hours, but longer freezing gives it a more solid consistency.
  4. Optional Add-ins:
    If adding bubblegum pieces or sprinkles, fold them gently into the ice cream mixture to avoid deflating the whipped cream. You can also add colorful food coloring for an extra fun touch.
  5. Storage:
    Store leftover ice cream in a tightly sealed container in the freezer. It’s best consumed within 1-2 weeks for optimal texture and flavor.
  6. Consistency:
    If the ice cream is too hard to scoop after freezing, let it sit at room temperature for 5-10 minutes to soften slightly before serving.
By keeping these notes in mind, you'll achieve the perfect creamy and flavorful Bubblegum Ice Cream every time!
Keyword Bubblegum Ice Cream Recipe