Description
This Bubblegum Ice Cream recipe is a creamy, dreamy throwback to childhood—made with real bubblegum for authentic flavor. It’s smooth, rich, and fun to make whether or not you have an ice cream maker. Perfect for parties, summer treats, or whenever nostalgia calls. Scoop up the full recipe below and bring some sweet joy to your kitchen!
Ingredients
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45 pieces Bazooka bubblegum (or similar pink bubblegum), unwrapped
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1 cup heavy cream
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34 tablespoons whole milk (about 2 cups + 2 tablespoons)
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2 tablespoons granulated sugar
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1 pinch salt
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1⅓ tablespoons cornstarch
Optional Add-ins:
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Mini gum balls
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Rainbow sprinkles
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Swirls of marshmallow fluff or strawberry syrup
Instructions
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In a medium saucepan, combine bubblegum, milk, cream, sugar, and salt.
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Heat gently over medium-low and let it simmer for 15–20 minutes, stirring occasionally, to infuse the gum flavor.
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Remove from heat and strain the mixture through a fine mesh sieve to discard the gum pieces.
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In a small bowl, whisk a few tablespoons of the warm mixture with the cornstarch to create a slurry.
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Return the base to low heat, stir in the cornstarch slurry, and cook for 5–7 minutes until thickened, stirring constantly.
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Let the mixture cool slightly, then chill in the fridge for at least 4 hours or until completely cold.
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Churn in an ice cream maker according to the manufacturer’s instructions, or freeze in a container, stirring every 30–60 minutes for 3–4 hours.
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Optional: Fold in any mix-ins like gum balls or sprinkles just before the final freeze.
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Freeze until firm, then scoop and enjoy!
Notes
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For a brighter pink hue, add a tiny drop of food coloring after straining—totally optional!
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The base must be fully chilled before churning or freezing to get that creamy texture.
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No ice cream maker? Stir every hour as it freezes to keep it smooth and prevent iciness.
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Best eaten within 2 weeks for freshest flavor and texture.
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Store with a layer of plastic wrap or parchment pressed against the surface to minimize freezer burn.