5-Ingredient No-Churn Bubblegum Ice Cream
This no-churn bubblegum ice cream tastes just like the bright pink scoop from the ice cream truck, but it comes together with five ingredients and no fancy machine.
It is creamy, sweet, and studded with chewy bits of bubblegum, and the whole thing freezes in a loaf pan. A fun treat for a weeknight dessert or a birthday party.
What Makes This Bubblegum Ice Cream So Nostalgic
The no-churn method gives you a dense, velvety texture that melts on your tongue. A gentle bubblegum flavor runs through every spoonful, never cloying or overpowering.
Folding in crushed gum pieces adds that signature chew, so each bite feels like unwrapping a piece of pink bubblegum. I keep a batch in the freezer during the summer because it makes even a plain bowl feel special.
Ingredients
- 14 oz can sweetened condensed milk: the base that adds sweetness and keeps the ice cream soft
- 2 cups heavy whipping cream: whip to stiff peaks for structure, keep it very cold
- 2 teaspoons bubblegum extract: look for one with a clear, sweet bubblegum flavor
- A few drops pink food coloring: gel or liquid, enough to get that classic pink shade
- 1/2 cup bubblegum pieces: Dubble Bubble or small gumballs, chopped into pea-sized bits
Variations / Substitutions
- Bubblegum flavor: use 1 teaspoon bubblegum flavoring oil for a bolder punch, but start with a little and taste as you go
- Color: skip the food coloring entirely for a white base with pink flecks
- Mix-ins: try white chocolate chips or broken sugar cone pieces for extra crunch
- Dairy-free: swap the condensed milk for a thick coconut condensed milk and use chilled full-fat coconut cream
For a tangy twist, my Strawberry Cheesecake Ice Cream uses a similar no-churn base with fresh berries.
How to Make Bubblegum Ice Cream
Step 1: Whip the Cream
Place your mixing bowl and beaters in the freezer for 10 minutes, then pour in the 2 cups of cold heavy cream. Whip on high speed until stiff peaks form, about 3 minutes. You will see the cream hold its shape when you lift the beaters, with no drooping.
Step 2: Fold in the Sweetened Condensed Milk and Flavoring
Gently fold the 14 oz can of sweetened condensed milk, the 2 teaspoons of bubblegum extract, and a few drops of pink food coloring into the whipped cream. Use a spatula and sweep around the bowl until no white streaks remain, about 20 seconds. Overmixing can deflate the cream, so stop as soon as the color is even.
Step 3: Add the Bubblegum Pieces
Chop the 1/2 cup of bubblegum pieces into small bits, about the size of peas. Fold them into the pink mixture just until they are scattered throughout. Small pieces stay chewy instead of turning rock-hard in the freezer.
Step 4: Scoop and Serve
Transfer the mixture to a 9×5-inch loaf pan, smooth the top, and press a sheet of plastic wrap directly onto the surface. Freeze for at least 6 hours, until firm. Scoop into bowls and serve with an extra sprinkle of crushed gum pieces if you like.
Tips for the Best Bubblegum Ice Cream
- If you do not have a stand mixer, a hand mixer works just as well. Keep whipping until the cream holds stiff peaks.
- Chop the gum pieces finely so they stay pleasantly chewy instead of becoming hard pebbles after freezing.
- For a softer scoop, let the ice cream sit at room temperature for 5 to 10 minutes before digging in.
- Taste the base before adding the gum pieces. If you want a stronger bubblegum flavor, stir in an extra 1/2 teaspoon of extract.
Keeping Leftover Ice Cream Fresh
Press a sheet of plastic wrap directly onto the surface of the ice cream, then cover the pan with a lid or foil. It will keep in the freezer for up to 2 weeks. Let it soften on the counter for a few minutes before scooping to get the creamiest texture.
What Goes Well With Bubblegum Ice Cream
Scoop it into waffle cones for that ice cream truck experience, or serve it alongside a slice of warm vanilla cake for a birthday vibe. Fresh strawberries on the side cut through the sweetness with a little tartness.
Frequently Asked Questions
Can I use real chewing gum instead of the candy pieces?
No. Stick with hard gum pieces like Dubble Bubble or small gumballs, which stay chewy after freezing. Chewing gum from a packet often hardens and becomes gritty.
My ice cream did not set up. What went wrong?
The cream probably was not whipped to stiff peaks. Soft peaks do not give enough structure, so whip until the cream holds its shape completely when you lift the beaters.
Can I make this without an electric mixer?
You can, but whipping 2 cups of cream to stiff peaks by hand takes a lot of arm strength and patience. An electric mixer is the surest way to get the right texture.
Why did my gum pieces sink to the bottom?
Fold the mixture gently and move it to the freezer quickly after combining. A thick, well-whipped base and a fast chill help suspend the pieces.
Bubblegum Ice Cream Recipe
Ingredients
Method
- Chill bowl and beaters, then whip heavy cream to stiff peaks, about 3 minutes.
- Fold in condensed milk, bubblegum extract, and food coloring until even, about 20 seconds.
- Fold in chopped bubblegum pieces.
- Transfer to a loaf pan, cover, and freeze at least 6 hours. Scoop and serve.
