Bubblegum Ice Cream became a favorite of mine when I was 13 years old. Memories come flooding back of Swensen’s Ice Cream Parlor in El Cajon, California and many a hot summer day spent in the air-conditioned ice cream parlor enjoy this delicious treat! Later in college, as an ASL Studies/Deaf Studies Major I did a biographical report in ASL in front of my ASL II class on one of my favorite actors, Deaf actress, Marlee Matlin and I remember smiling when I read that her favorite ice cream is Bubblegum ice cream. 🙂 This recipe is super easy. Enjoy!
4-Ingredient Bubblegum Ice Cream Recipe (No ice cream maker required)
(*Recipe adapted from 2 different recipes, Cookies and Cups blog – 2 ingredient Ice Cream and The Domestic Rebel’s blog – 3 Ingredient Recipe)
2 cups heavy whipping cream
1 can sweetened condensed milk
1 dram Lorann-Oils Bubblegum (I bought mine here online http://tinyurl.com/lbo5sd4 for really an inexpensive price)
1. In the bowl of a stand mixer fitted with the whisk attachment, begin whipping the very cold whipping cream on high speed for about 2-3 minutes or until stiff peaks form. You’re whipping it into completely stiff, whipped cream oblivion, people.
2. Gently fold in the can of sweetened condensed milk and the dram of bubblegum oil, carefully working semi-quickly as to avoid deflating the whipped cream. If desired, tint your ice cream with pink food coloring and gently stir that in.
3. Once ice cream is flavored and tinted, lightly toss in some gumballs. Pour the mixture into an airtight, freezer-safe container, seal tight, and freeze for about 6 hours or until firm.
*As noted in all my homemade no ice maker required recipes, putting your mixture in the frig for an hour or more will make it freeze much faster once in the freezer.
This above recipe is fun and kid-friendly, easy and fast!
This recipe below is a little more time consuming and an ice cream maker is required. It doesn’t taste the same as the no ice cream maker recipe above but is a good one when using an ice cream maker. It is from the House of Yum blog.
- 2½ cups half and half
- 1½ cups heavy cream
- ¾ cup sugar
- 2 egg yolks
- 1 tsp. vanilla extract
- pinch of salt
- 4-6 drops of food coloring (I used blue-keep in mine the bubblegum color will mix with the food coloring you use)
- 1 package of bubblegum (I used Bubblelicious Original flavor)
- 1 cup small mixed color gumballs
- Add the half and half, heavy cream, sugar, and vanilla extract into a medium sized saucepan. Whisk together until combined and sugar is dissolved. Whisk the egg yolks and add to the mixture. Cook over medium heat.
- Add in the regular bubblegum pieces and the food coloring as desired. Continue to cook while whisking and bring to a light boil. The gum will almost dissolve, there will only be small pieces of it in the mixture. Cook for about 15-20 minutes until the gum is dissolved and mixture is slightly thickened.
- Pour mixture into a bowl, cover, and place in the fridge to cool. Allow to cool for at least 3 hours. Once mixture is completely cooled you can add to your ice cream mixer for churning. Strain to remove any gum residue from the mixture as you pour into the ice cream maker.
- Churn ice cream for about 15 minutes, add in the gumballs, continue to churn for another 5 minutes. The consistency will be very soft. Place ice cream in a sealed container and freeze for about 2 hours prior to serving.
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