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Bubblegum Ice Cream

This Bubblegum Ice Cream is a fun and creamy homemade dessert that brings the nostalgic flavor of bubblegum to life.
With a smooth, creamy texture and a vibrant pink color, it’s a treat that will delight both kids and adults.
Whether you’re making it for a summer party or as an indulgent treat, this easy-to-make ice cream is sure to be a hit.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Dessert, Frozen Treat
Cuisine American, Dairy
Servings 8 servings
Calories 300 kcal

Equipment

  • 1 Large Mixing Bowl (for combining ingredients)
  • 1 Ice Cream Maker (optional, for churning)
  • 1 airtight container (for freezing)
  • 1 Whisk (for mixing)
  • 1 Measuring spoons (for ingredients)
  • 1 Spatula (for folding in bubblegum pieces, optional)

Ingredients
  

  • 2 cups 480 ml Heavy Cream
  • 1 cup 240 ml Whole Milk
  • 1 can 14 oz (396 g) Sweetened Condensed Milk
  • 1-2 tsp 5–10 ml Bubblegum Extract (adjust for flavor intensity)
  • 1-2 drops optional Pink Food Coloring (for visual appeal)
  • 1/4 cup 60 ml, optional Chopped Soft Bubblegum (for texture)
  • 1 tsp 5 ml, optional Vanilla Extract (for flavor enhancement)

Instructions
 

Prepare the Ice Cream Base

  • In a large mixing bowl, whisk together heavy cream, whole milk, and sweetened condensed milk until smooth and fully combined.
    This will form the creamy base of your ice cream.

Add Flavoring and Coloring

  • Stir in bubblegum extract and pink food coloring (if using).
    Adjust the amount of bubblegum extract to taste, adding more if you prefer a stronger bubblegum flavor.
    Mix until everything is fully incorporated.

Churn the Ice Cream

    With Ice Cream Maker:

    • Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
      The mixture will turn into a soft-serve consistency.

    Without Ice Cream Maker:

    • Pour the mixture into an airtight container.
      Freeze for 4-6 hours, stirring every 30 minutes during the first 2 hours to ensure a smooth texture.

    Add Chopped Bubblegum (Optional)

    • Once the ice cream reaches a soft-serve texture, gently fold in the chopped bubblegum pieces if you want extra texture.
      This step is optional but adds a fun chewy element to your ice cream.

    Freeze Until Firm

    • Transfer the ice cream to an airtight container and freeze for at least 4-6 hours or until firm.

    Serve and Enjoy

    • Once frozen, scoop the ice cream into bowls, cones, or sundaes and serve with your favorite toppings. Enjoy!

    Notes

    • Flavor Adjustment: If you prefer a stronger bubblegum flavor, feel free to add more bubblegum extract. Start with 1 teaspoon and adjust as needed.
    • Food Coloring: The food coloring is optional but helps achieve that classic pink bubblegum look. You can also skip it for a more natural appearance.
    • Chopped Bubblegum: Make sure to use soft bubblegum to avoid having pieces that are too hard to chew when frozen.
    • Storage: Store your bubblegum ice cream in an airtight container in the freezer for up to 2–3 weeks for the best texture and flavor.
    Keyword Bubblegum Ice Cream