An easy recipe for no-churn bubble gum ice cream packed with classic bubble gum flavor — and actual gumballs!
Ice cream and summer go hand in hand.
We hardly make it through a week in the summer without enjoying ice cream at least once.
If you and your family are as crazy about ice cream as we are, you need to give making your own ice cream a try.
It is easy to make ice cream at home, no churning or special machine is necessary!
Experimenting with different flavors and add-ins is a lot of fun as well.
From classics like chocolate ice cream to candy-packed Twix candy bar ice cream, we love making homemade no-churn ice cream. We even make ice cream in a mason jar sometimes!
I am excited to share another favorite with you today — bubble gum ice cream!
Bubble Gum Ice Cream
It is one of those flavors that people either love — or can’t stand. There is no in-between.
This easy no-churn ice cream not only tastes like ice cream, but it has actual gumballs sprinkled throughout as well.
Before we get to the recipe, I have a few quick notes about the ingredients.
This recipe calls for:
- heavy whipping cream
- sweetened condensed milk
- pink food coloring
- bubble gum flavoring
Bubble Gum Flavoring
If you aren’t crazy about bubble gum flavor, you can cut back on the amount of bubble gum flavoring that you use. The recipe gives a 1/2 tsp to 1 tsp range, but you could add less if you like. A little bit goes a long way with flavor oils, so you may want to add 1/4 tsp, give it a taste, then add more if you think it needs more flavor.
While the gumballs really add to the look of the ice cream, rock hard frozen gumballs aren’t the tastiest. Plus, who wants to chew gum while enjoying ice cream? Feel free to use fewer gumballs, or omit them entirely if desired.
How to Make Bubble Gum Ice Cream
Okay, onto what you all came here for. How to actually make your beautiful pink bubble gum ice cream.
You will start by whipping the cream, food coloring, and bubble gum flavor oil together until it forms stiff peaks. I would recommend using an electric mixer set to high for this task, unless you really want to give your arm a workout.
Next, add the sweetened condensed milk and beat for a few more minutes, until everything is well combined.
Spoon half of the mixture into a freezer-safe pan (like this one), then sprinkle a few gumballs on top.
Spoon remaining ice cream mixture on top; add more gumballs.
Cover and allow to chill in freezer overnight, or for at least 5 hours.
Serve and enjoy!
No Churn Bubble Gum Ice Cream
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- 16 oz heavy whipping cream
- [3-4 drops pink food coloring]
- [1/2 - 1 tsp bubble gum flavoring]
- 14 oz can sweetened condensed milk
- gumballs, optional
- Add heavy whipping cream, food coloring, and bubblegum flavoring to a medium-size bowl. Beat on high speed until stiff peaks form. (Or work those muscles by whipping by hand with a whisk).
- Add sweetened condensed milk and beat for 1-2 additional minutes, until incorporated.
- Layer ½ of the ice cream mixture into freezer-safe dish. Place ½ of the gumballs around then add the other ½ of the ice cream mixture. Finish with gumballs on top.
- Cover with plastic wrap and freeze overnight, or for at least 5 hours.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
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Thanks for posting this! What’s the consistency like after freezing? Does it have anything like an ice cream texture or is it rock hard/icy? Thank you!
Jaclyn Shimmel says
I would say it is like ice cream. You can remove it from the freezer and let it sit for a few minutes on the countertop before serving to soften it up a bit as well.
Could you put this in popsicle molds to make bubblegum popsicles?
Jaclyn Shimmel says
I think the ice cream may be too soft for popsicles, although I haven’t tested this myself.