Bubble Gum Ice Cream
Bright, creamy, no-churn bubblegum ice cream bursting with sweet bubblegum flavor and colorful gumballs.
Prep
10 min
Cook
N/A
Total
10 min
Servings
8 servings
Ingredients
Tools that make this easier
Optional — the recipe works without them.
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Instructions
- 1
In a large bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form. The cream should hold its shape without collapsing.
- 2
Gently fold the sweetened condensed milk and bubblegum extract into the whipped cream, keeping as much air in the mixture as possible for a light texture. Add food coloring if using.
- 3
Fold in the mini gumballs or chopped gumballs carefully so they are evenly distributed but don’t break apart.
- 4
Transfer the mixture to a freezer-safe container, smoothing the top with a spatula. Cover tightly and freeze for at least 6 hours or overnight. The ice cream should be firm but scoopable.
- 5
Let the ice cream sit at room temperature for 3–5 minutes before scooping to make serving easier.
Used in this recipe: Electric Hand Mixer Silicone Spatula (Amazon, affiliate links)
Nutrition (per serving)
390 kcal
Calories
This bubble gum ice cream is a no-churn recipe: whipped cream folded with sweetened condensed milk and bubblegum extract, tinted pink or blue, and studded with mini gumballs. It takes about 10 minutes of hands-on work, then freezes for at least 6 hours, and it needs no ice cream machine.
Ingredients
Ice Cream Base
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon bubblegum extract
- Optional: 2-3 drops pink or blue food coloring for the classic bubblegum hue
Mix-Ins
- 1/2 to 1 cup mini gumballs or chopped gumballs (choose a soft variety that freezes well)
Bubblegum extract is concentrated, so stick to the 1 teaspoon in the recipe card. Too much tastes artificial rather than nostalgic. If you can only find liquid food coloring, use just a couple of drops so the base doesn’t loosen.
How to Make No-Churn Bubble Gum Ice Cream
- Whip the cream. In a large bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form. The cream should hold its shape without collapsing.
- Fold in the condensed milk and flavor. Gently fold the sweetened condensed milk and bubblegum extract into the whipped cream, keeping as much air in the mixture as possible for a light texture. Add food coloring if using.
- Add the gumballs. Fold in the mini or chopped gumballs carefully so they are evenly distributed but don’t break apart.
- Freeze. Transfer the mixture to a freezer-safe container and smooth the top. Cover tightly and freeze for at least 6 hours or overnight, until firm but scoopable.
- Serve. Let the ice cream sit at room temperature for 3-5 minutes before scooping.
Why It Turns Out Dense or Icy, and How to Fix It
- Dense, heavy texture: the cream was under-whipped or the folding was too rough. Whip to stiff peaks first, then fold with a spatula rather than the mixer so the air stays in.
- Gumballs shatter or turn rock-hard: frozen hard candy gets very firm. Pick soft gumballs, or chop them so each bite is small.
- Flavor too faint: add a small splash of vanilla extract, which rounds out the bubblegum flavor without overpowering it. Avoid adding more bubblegum extract than the card calls for.
- Ice crystals on top: press a sheet of parchment or plastic wrap directly onto the surface before putting on the lid.
Swaps and Variations
- Gumball colors: use one color for a themed party, or a rainbow mix.
- Cotton candy flavor: swap the bubblegum extract for cotton candy extract.
- Dairy-free: use a plant-based whipping cream and sweetened condensed coconut milk. Expect a softer, less airy scoop with a mild coconut note.
Serving Bubble Gum Ice Cream at a Party
Scoop into waffle cones or colorful bowls, add sprinkles or chocolate syrup, or serve with vanilla wafers for crunch. For a kids’ party spread, it goes well next to easy pink lemonade cupcakes or a Bluey cake. If you’d like another scoop-and-freeze dessert, try the cottage cheese ice cream.
Storing Bubble Gum Ice Cream
Keep it in an airtight container in the freezer. It tastes best within a week and stays good for up to about 2 weeks. Soften 3-5 minutes before scooping.
Bubble Gum Ice Cream FAQ
Can I eat the gumballs in the ice cream?
Yes, as you would chew gum, but don’t swallow them. Choose soft gumballs, which stay chewable when frozen, and skip them for very young children.
Can I make it without an ice cream maker?
Yes. This is a no-churn recipe, so it only needs mixing and freezing.
