Bubblegum Ice Cream
Bubblegum Ice Cream is a fun and colorful homemade frozen dessert with a sweet candy flavor, creamy custard base, and chewy bubblegum pieces. This homemade bubblegum ice cream recipe delivers a smooth texture and bright pink color, making it perfect for parties, kids’ desserts, and nostalgic summer treats.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 egg yolks
- 1 teaspoon bubblegum flavor extract
- ½ teaspoon vanilla extract
- Pinch of salt
- Pink food coloring
- ½ cup small bubblegum pieces or chopped gumballs
Instructions
- In a medium saucepan, combine the whole milk, heavy cream, and a pinch of salt. Heat over medium heat until warm but not boiling.
- In a mixing bowl, whisk the egg yolks and sugar together until the mixture becomes pale and slightly thick.
- Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Pour the mixture back into the saucepan and cook over medium-low heat, stirring continuously until the custard thickens and coats the back of a spoon.
- Remove from heat and stir in the bubblegum extract, vanilla extract, and a few drops of pink food coloring until the desired color is reached.
- Transfer the mixture to a bowl and refrigerate for 2–3 hours until fully chilled.
- Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions.
- During the final 2–3 minutes of churning, add the bubblegum pieces.
- Transfer the ice cream to a freezer-safe container and freeze for 3–4 hours until firm enough to scoop.
Notes
- Chill the ice cream base completely before churning to achieve the smoothest texture.
- Add bubblegum pieces near the end of churning so they stay chewy.
- Use food coloring gradually to reach the desired pink shade.
- Let the ice cream soften at room temperature for about 5 minutes before scooping.