Go Back
–+ servings
Bubblegum Ice Cream

Homemade Bubblegum Ice Cream That Takes You Back to Childhood

This homemade Bubblegum Ice Cream is a delightful treat that evokes childhood memories with every scoop.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Total Time 50 minutes
Servings: 6 scoops
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 45 pieces Bazooka Bubblegum Choose high-quality gum that dissolves well.
  • 2 cups Whole Milk Can be substituted with full-fat coconut milk for dairy-free.
  • 1 cup Heavy Cream Essential for richness and creamy texture.
  • 1 tablespoon Cornstarch Ensure it's fully dissolved.
  • 2 tablespoons Granulated Sugar Adjust sweeter as needed.
  • a pinch Salt Enhances flavor.

Equipment

  • Blender
  • Medium saucepan
  • Ice Cream Maker
  • fine mesh strainer
  • Ziploc bag

Method
 

Step-by-Step Instructions for Bubblegum Ice Cream
  1. In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of whole milk, stirring until smooth. Set aside.
  2. In a blender, combine 45 pieces of Bazooka Bubblegum, 2 cups of whole milk, and 1 cup of heavy cream. Blend until smooth, about 1-2 minutes.
  3. Pour the mixture into a saucepan. Add 2 tablespoons of sugar and a pinch of salt; heat over medium-high heat until gently simmering for 5-7 minutes.
  4. Whisk in the cornstarch slurry; continue stirring for 3-5 minutes until thickened.
  5. Remove from heat and transfer to a Ziploc bag. Chill in an ice bath for 15-20 minutes.
  6. Strain the mixture through a cheesecloth-lined strainer into a bowl, removing any gum residue.
  7. Transfer to an ice cream maker and churn according to manufacturer's directions for 20-25 minutes.
  8. Freeze the churned ice cream in an airtight container for at least 4 hours until firm.

Nutrition

Serving: 1scoopCalories: 200kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 50mgPotassium: 100mgSugar: 18gVitamin A: 300IUCalcium: 100mgIron: 0.5mg

Notes

Store in an airtight container for up to 3 days in the fridge or up to 2 weeks in the freezer. Allow it to sit at room temperature for 5-10 minutes before scooping for ease of serving.

Tried this recipe?

Let us know how it was!