Bubblegum Ice Cream Recipe: A Sweet Taste of Nostalgia

Thank you for being here. If you’ve found yourself craving something whimsical, fun, and just a little bit outrageous—in the best way—this bubblegum ice cream recipe is going to make your day. This is more than just a treat; it’s a flashback to childhood summers, dripping cones, and sticky fingers. I’m so excited to share this recipe with you today, because nothing feels quite as joyful as making a dessert that turns heads and sparks memories.

What Is Bubblegum Ice Cream?

Bubblegum ice cream is a classic novelty flavor that captures the sweet, fruity essence of pink bubblegum—most commonly associated with brands like Bazooka or Dubble Bubble. This homemade version infuses real bubblegum into a rich custard-style base to get that iconic flavor authentically.

Instead of relying on extracts or artificial flavors, this recipe uses real chewing gum to create a bold but balanced taste. The result is a creamy, colorful, nostalgic ice cream that’s as fun to make as it is to eat. Whether you’re recreating memories or introducing this quirky flavor to the next generation, it’s always a hit.

Why You’ll Love This Recipe

There’s so much to adore about this bubblegum ice cream recipe, from its flavor to the experience of making it. Here are a few reasons why it’s worth adding to your homemade ice cream collection:

• Nostalgia-packed: One bite is all it takes to transport you back to days of candy stores, ice cream trucks, and playground chatter.
• Smooth and creamy: A custard-like texture gives this ice cream a velvety finish that melts beautifully on the tongue.
• No fancy equipment required: Even if you don’t own an ice cream maker, this recipe works beautifully with a simple freeze-and-stir method.
• Fun for all ages: Kids love it, adults are curious about it, and it’s a guaranteed conversation starter.
• Totally customizable: From gum balls to sprinkles to marshmallow ribbons, you can get creative with textures and flavors.

The Flavor Profile

What does bubblegum ice cream actually taste like? It’s fruity, but not in a single-note way. The flavor is complex in its own nostalgic way, with undertones of banana, cherry, and vanilla. It’s the kind of taste that’s hard to describe but immediately recognizable—playful, bright, and unmistakably bubblegum.

Combined with a rich, creamy ice cream base, that intense flavor is softened just enough to make it scoop after scoop worthy. It’s like the bubblegum you chewed as a kid, only now, it’s frozen into a luxuriously smooth dessert.

Benefits of Making It at Home

• Control the sweetness: Store-bought versions can be cloyingly sweet. Making your own lets you adjust the sugar to your liking.
• Skip the artificial dyes: While this version is naturally a pale pink from the gum, you can skip the neon look if you prefer.
• Customize your base: Want it extra creamy? Add more cream. Prefer it dairy-free? Use coconut milk instead.
• Include fun add-ins: From miniature gum balls to cotton candy bits, you can tailor every batch to suit your mood.

Ingredients List

To make about 1.5 quarts of bubblegum ice cream, you’ll need the following ingredients:

• 45 pieces of Bazooka bubblegum (or any classic pink bubblegum)
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 pinch salt
• 34 tablespoons whole milk (approximately 2 cups + 2 tablespoons)
• 1⅓ tablespoons cornstarch

These ingredients come together to create a rich, creamy base with that iconic flavor you’re after. The cornstarch helps thicken the ice cream, making it perfectly scoopable even without eggs.

Tools You’ll Need

• Medium-sized saucepan
• Fine mesh sieve
• Whisk
• Measuring cups and spoons
• Small bowl (for cornstarch slurry)
• Ice cream maker (optional)
• Freezer-safe container for storage
• Silicone spatula or wooden spoon for stirring

Ingredient Swaps and Additions

Substitutions:

• If you can’t find Bazooka, any bubblegum with a traditional flavor profile will work. Dubble Bubble and similar brands are great choices.
• For a dairy-free version, use full-fat canned coconut milk in place of the milk and cream. Just keep in mind that the flavor and texture will shift slightly.

Additions:

• Add gum balls just before the final freeze for a playful texture.
• Swirl in cotton candy ribbons or strawberry preserves for extra layers of flavor.
• Fold in marshmallow fluff for a dreamy, cloud-like finish.
• Rainbow sprinkles always make it more festive, especially for parties.

Step-by-Step Instructions

Step 1: Infuse the Bubblegum

Place the milk, cream, sugar, salt, and bubblegum into a saucepan. Set it over medium-low heat. Stir gently and let it simmer for 15 to 20 minutes. This slow simmer infuses the liquid with the gum’s flavor and starts to melt it down.

Keep an eye on it, stirring occasionally to prevent sticking. The mixture will take on a soft pink color as the gum dissolves.

Step 2: Strain the Base

Once the flavor has infused, remove the saucepan from the heat and strain the mixture through a fine mesh sieve to remove the remaining gum pieces. These have served their purpose and can be discarded.

Step 3: Prepare the Cornstarch Slurry

In a small bowl, combine 2 to 3 tablespoons of the warm milk mixture with the cornstarch. Stir until smooth. This creates a slurry that helps thicken the base without forming clumps.

Step 4: Thicken the Ice Cream Base

Pour the cornstarch slurry back into the saucepan with the rest of the warm milk mixture. Return to low heat and simmer gently, stirring constantly, for 5 to 7 minutes. The mixture should begin to thicken and coat the back of a spoon.

Avoid boiling. The key is a gentle heat and consistent stirring for a smooth, glossy base.

Step 5: Chill the Mixture

Transfer the mixture to a bowl and let it cool to room temperature. Cover it and refrigerate for at least 4 hours, preferably overnight. A well-chilled base ensures better texture and faster freezing.

Step 6: Churn or Freeze

If using an ice cream maker, pour in the chilled mixture and churn according to the manufacturer’s instructions, typically 20 to 25 minutes until it reaches a soft-serve consistency.

No ice cream maker? No problem. Pour the mixture into a shallow freezer-safe dish and freeze. Stir every 30 to 60 minutes for 3 to 4 hours until creamy.

Step 7: Add Mix-Ins

Once the mixture reaches soft-serve texture, you can fold in additional fun ingredients like gum balls or candy bits. Then transfer the ice cream to a lidded container and freeze for at least 2 more hours until firm.

Step 8: Serve

Let the ice cream sit at room temperature for a few minutes before scooping. This softens it just enough for a perfect creamy scoop.

Serving Suggestions

This whimsical ice cream pairs beautifully with fun and festive drinks or treats. Consider serving it alongside colorful beverages like:

• Cotton Candy Mocktails
• Loki Mocktail
• Frozen Lake Mocktail – Sparkling Winter Delight

These drinks match the energy of the bubblegum ice cream and offer a grown-up twist on the playful theme.

You can also serve it:

• On top of birthday cupcakes
• Between sugar cookies as ice cream sandwiches
• With a drizzle of strawberry syrup or white chocolate
• In pastel-colored cones for a fun party vibe

Tips for Success

• Use low heat when infusing the milk. High temperatures can scorch the milk and alter the flavor.
• Don’t skip the chill. A fully cooled base churns or freezes more smoothly.
• Stir diligently during thickening to prevent clumps and ensure even texture.
• For a richer flavor, increase the heavy cream to 1½ cups and reduce the milk slightly.

Storage Instructions

Store bubblegum ice cream in an airtight container in the coldest part of your freezer. For best quality, eat within 2 weeks.

To minimize ice crystals, place a layer of parchment or plastic wrap directly on the surface of the ice cream before sealing the lid.

Let it sit out at room temperature for 5 to 10 minutes before scooping to make serving easier.

Frequently Asked Questions

Can I reuse the gum after infusing?
No, the gum has released its flavor and texture into the milk and should be discarded.

Does it taste like chewing gum?
Yes, but much creamier and smoother. It has the classic bubblegum notes softened by milk and cream.

Can I make it vegan?
Yes, substitute coconut milk for both the milk and cream, and ensure your gum is gelatin-free.

Can I use food coloring?
You can, but it’s optional. The gum typically gives a pale pink hue, but you can boost the color with a drop of pink or red food dye.

Is it safe for kids?
Absolutely. This ice cream is kid-approved and perfect for birthday parties or special treats.

Final Thoughts

Bubblegum ice cream is one of those desserts that makes you smile before you even take a bite. It’s colorful, creamy, and just the right amount of unexpected. Making it at home means you can control everything from sweetness to add-ins, and it’s always a conversation piece.

Whether you’re serving it at a themed party, surprising your kids with something new, or just want to indulge your own childhood cravings, this recipe delivers a one-of-a-kind treat that’s as fun to eat as it is to make.

For more playful and colorful recipes, check out:

• Cotton Candy Mocktails
• Loki Mocktail
• Frozen Lake Mocktail – Sparkling Winter Delight

Share Your Creations

If you try this recipe, I’d love to hear from you! Leave a review below and tag your photos on Pinterest so I can see your bubblegum ice cream masterpieces. Every scoop tells a story, and I’d be thrilled to see yours.

Nutritional Information (Approximate, per ½ cup serving)

• Calories: 220
• Fat: 13g
• Carbohydrates: 22g
• Sugar: 18g
• Protein: 3g
• Fiber: 0g

Keep churning, keep experimenting, and most of all—keep having fun in your kitchen.

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