Bubblegum Ice Cream

Bubblegum ice cream is a nostalgic treat that brings back childhood memories with its bright pink color and sweet, candy-like flavor. Unlike store-bought versions, homemade bubblegum ice cream is rich, creamy, and free from artificial additives. This guide will walk you through every step of making this delightful frozen dessert at home, from understanding the history of bubblegum flavor to the essential tools and ingredients you’ll need.

Introduction to Bubblegum Ice Cream

Bubblegum ice cream is a fun and playful frozen treat known for its signature pink hue and classic bubblegum taste. It is especially popular among children but also holds sentimental value for adults who remember enjoying it at ice cream parlors in their youth.

What Makes Bubblegum Ice Cream Unique?

• Unlike other ice cream flavors, bubblegum ice cream combines the creamy richness of dairy with the chewy texture and unmistakable sweetness of bubblegum.
• Some versions include actual bubblegum pieces, while others focus solely on infusing the flavor into the ice cream base.
• The homemade version allows you to control the intensity of the flavor and the texture, ensuring a smooth and creamy consistency without gum residue.

Brief History & Cultural Significance

The flavor of bubblegum was first developed in the early 20th century, with brands like Bazooka and Double Bubble becoming household names. The idea of incorporating bubblegum flavor into ice cream likely emerged in the mid-to-late 20th century when novelty desserts became increasingly popular.

• Origins of Bubblegum Flavor: The first bubblegum was created in 1928 by Walter Diemer, who aimed to make a gum that was less sticky and more stretchable than previous versions. The pink color was chosen simply because it was the only dye available at the time.
• Bubblegum Ice Cream’s Popularity: Ice cream parlors began experimenting with bubblegum flavor in the 1970s and 1980s, making it a hit among children. Today, it remains a staple in many novelty ice cream shops.
• Homemade vs. Store-Bought: While store-bought versions often contain artificial flavoring and food coloring, homemade recipes allow for natural ingredients and a customized taste experience.

Preparation Phase & Tools to Use

Before you start making bubblegum ice cream, it’s essential to gather the necessary tools and understand the process.

Essential Tools & Equipment

• Ice Cream Maker: Required for a smooth and creamy texture. If you don’t have one, a no-churn method can be used.
• Blender: To blend the bubblegum into the milk and cream.
• Fine Mesh Strainer & Cheesecloth: Needed to remove gum residue and ensure a smooth consistency.
• Medium Saucepan & Whisk: For heating and thickening the ice cream base.
• Large Mixing Bowl & Ice Bath: Used to rapidly cool the mixture before churning.
• Ziploc Bag (1-Gallon): Helps with quick cooling by submerging in an ice bath.

Why Each Tool Is Important

• Blender: Ensures the gum dissolves evenly into the liquid base.
• Strainer & Cheesecloth: Helps remove excess gum particles to prevent a sticky texture.
• Ice Cream Maker: Churns the mixture to incorporate air, resulting in a creamy consistency.
• Ice Bath: Rapid cooling prevents ice crystals from forming.

 

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Cooling & Freezing Time: 4-6 hours
• Total Time: ~6 hours 30 minutes
• Servings: ~1 quart

Ingredient List 

For the Cornstarch Slurry:

• 1 tablespoon + 1 teaspoon cornstarch
• 2 tablespoons whole milk

For the Bubblegum Ice Cream:

• 45 pieces Bazooka Bubblegum
• 2 cups whole milk
• 1 cup heavy cream
• 2-3 tablespoons granulated sugar
• Pinch of salt

Step-by-Step Instructions

Step 1: Make the Cornstarch Slurry

In a small bowl, combine the cornstarch and 2 tablespoons of milk. Stir until the cornstarch fully dissolves, forming a smooth slurry. Set aside.

Step 2: Prepare an Ice Bath

Fill a large bowl with ice water and place a 1-gallon Ziploc bag inside. This will be used later to rapidly cool the ice cream base.

Step 3: Blend the Bubblegum with Milk and Cream

In a blender, combine the 45 pieces of Bazooka Bubblegum, 2 cups of whole milk, and 1 cup of heavy cream. Blend on high speed until the bubblegum is pureed and well incorporated into the milk mixture.

Step 4: Heat the Ice Cream Base

Pour the blended mixture into a medium saucepan. Add 2-3 tablespoons of sugar and a pinch of salt. Heat over medium-high, stirring frequently to prevent scorching. Bring the mixture to a gentle simmer but do not let it boil over.

Step 5: Add the Cornstarch Slurry

Reduce the heat to low and slowly whisk in the cornstarch slurry. Continue whisking constantly until the mixture thickens slightly, about 3-5 minutes. The cornstarch helps create a smoother and creamier consistency.

Step 6: Rapid Cooling with an Ice Bath

Remove the saucepan from the heat and immediately pour the hot mixture into the Ziploc bag. Seal the bag and submerge it in the ice bath. Let it cool completely, adding more ice if needed to speed up the process.

Step 7: Strain the Mixture Thoroughly

Once the mixture has cooled, place a fine mesh strainer over a bowl and line it with cheesecloth. Pour the mixture through the strainer, using a spoon to press out as much liquid as possible. Repeat this process at least 3-4 times, rinsing out the cheesecloth between each strain. The cheesecloth will be sticky due to the gum residue.

Step 8: Churn the Ice Cream in an Ice Cream Maker

Pour the strained ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. This process usually takes about 20-25 minutes.

Step 9: Freeze the Ice Cream

Transfer the freshly churned ice cream into an airtight container and freeze for at least 4 hours or until firm.

Step 10: Serve & Enjoy!

Scoop the ice cream into bowls or cones and enjoy the nostalgic taste of homemade bubblegum ice cream.

Side Dish & Topping Recommendations

Bubblegum ice cream is already a standout dessert on its own, but pairing it with the right sides and toppings can take it to the next level. Whether you want to complement the flavor with fruity additions or add a bit of crunch, here are some great options:

1. Whipped Cream & Sprinkles

A classic topping that enhances the lightness of the ice cream while adding a fun, colorful touch. You can use homemade whipped cream for a fresh taste or store-bought for convenience.

2. Waffle Cones or Sugar Cones

The contrast between a crisp, crunchy cone and smooth, creamy ice cream is unbeatable. Waffle cones add a slight caramelized sweetness, while sugar cones are lighter and crispier.

3. Crushed Candy Toppings

For extra texture, consider crushed candies like:

• Rainbow sprinkles
• Crushed lollipops
• Chopped gummy bears
• Cotton candy bits

4. Fresh Fruit Pairings

Fruit balances the sweetness of bubblegum ice cream by adding a fresh, slightly tart contrast. The best options include:

• Strawberries (sliced or whole)
• Bananas (sliced into rounds)
• Raspberries (for a tangy bite)

5. Bubblegum Bits

For an authentic bubblegum experience, some people love adding chopped pieces of bubblegum into the ice cream before freezing. Be sure to choose gum that stays soft when frozen.

6. Chocolate Drizzle or White Chocolate Shavings

A light drizzle of melted chocolate or finely shaved white chocolate pairs wonderfully with the creamy texture of the ice cream. White chocolate works particularly well since it complements the sweet, candy-like notes.

7. Marshmallows or Cotton Candy

Both of these options add extra fluffiness and sweetness, making the dessert even more playful.

8. Soda Floats (Bubblegum Ice Cream + Lemonade or Cream Soda)

For a creative twist, turn your bubblegum ice cream into a float by adding a scoop into a glass of lemonade, cream soda, or even strawberry soda. The carbonation makes it light and refreshing.

Nutritional Information & Health Benefits

Bubblegum ice cream is a fun treat, but it’s important to understand its nutritional profile.

Calories & Macronutrients

The calorie content of bubblegum ice cream depends on the ingredients and portion size. A standard ½ cup serving typically contains:

• Calories: 250-300 kcal
• Total Fat: 12-15g
• Saturated Fat: 7-10g
• Carbohydrates: 30-40g
• Sugar: 20-25g
• Protein: 2-4g
• Cholesterol: 35-50mg
• Sodium: 40-60mg

Key Considerations

• High Sugar Content: Since bubblegum is naturally sweet, this ice cream has a higher sugar level compared to other homemade ice creams.
• Dairy-Based Fats: The combination of whole milk and heavy cream provides a rich texture but also adds saturated fats.
• Calcium & Protein Benefits: Despite being a dessert, it still contains small amounts of calcium and protein from dairy.

Healthier Modifications

• Lower Sugar Version: Use a sugar substitute like stevia or erythritol.
• Dairy-Free Alternative: Substitute whole milk and heavy cream with coconut milk and cashew cream for a non-dairy version.
• Added Fiber: Mixing in fresh fruit like bananas or raspberries can add fiber and reduce the need for extra sugar.

Common Mistakes & How to Perfect the Recipe

Even the best recipes can go wrong if certain steps aren’t followed correctly. Here are the most common mistakes people make when making bubblegum ice cream and how to avoid them.

1. Overheating the Milk Mixture

The Mistake: If you let the milk and cream mixture reach a full boil, it can cause a grainy texture and affect the final consistency.
The Fix: Always heat over medium to medium-high and remove from heat once it simmers. Stir frequently to prevent scorching.

2. Skipping the Straining Process

The Mistake: Bubblegum leaves behind a sticky residue that can affect the texture of the ice cream.
The Fix: Use a fine mesh strainer lined with cheesecloth, and strain the mixture at least 3-4 times. Rinse the cheesecloth between each strain to remove sticky gum remnants.

3. Not Chilling the Ice Cream Base Properly

The Mistake: If the ice cream mixture isn’t fully chilled before churning, it won’t freeze properly, resulting in an icy texture.
The Fix: After cooking, immediately cool the base using an ice bath. Let it sit for at least 1-2 hours before churning.

4. Using the Wrong Bubblegum

The Mistake: Some types of bubblegum don’t dissolve well and can leave a grainy or chewy texture in the ice cream.
The Fix: Use Bazooka Bubblegum or another high-quality, dissolvable gum. Avoid sugar-free gum as it may not blend properly.

5. Forgetting to Adjust Sugar Levels

The Mistake: Bubblegum is already sweet, so adding too much sugar can make the ice cream overwhelmingly sugary.
The Fix: Start with 2 tablespoons of sugar and taste the mixture before adding more.

6. Not Churning Long Enough

The Mistake: If the ice cream isn’t churned long enough, it will be too soft and won’t set properly.
The Fix: Follow the manufacturer’s instructions for your ice cream maker. Most require at least 20-25 minutes of churning for the best texture.

7. Freezing Too Quickly Without Softening

The Mistake: If you transfer freshly churned ice cream straight to the freezer, it can become too hard and difficult to scoop.
The Fix: After churning, let the ice cream sit at room temperature for 5-10 minutes before placing it in the freezer. This prevents ice crystals from forming.

8. Serving the Ice Cream Too Soon

The Mistake: Trying to scoop the ice cream too soon after freezing can result in a crumbly or icy texture.
The Fix: Allow the ice cream to freeze for at least 4-6 hours before serving for the best consistency.

Expert Tips for the Best Bubblegum Ice Cream

Even with a great recipe, small adjustments can make a big difference in the final result. Here are expert-tested tips to ensure your bubblegum ice cream turns out creamy, flavorful, and perfect every time.

1. Achieving the Perfect Texture

• Always chill the ice cream base completely before churning. This prevents ice crystals from forming and ensures a smooth texture.
• If your ice cream turns out too hard after freezing, let it sit at room temperature for 5-10 minutes before scooping.
• Adding a tablespoon of corn syrup or a splash of vodka to the ice cream base can help keep it soft and scoopable.

2. Enhancing the Bubblegum Flavor

• The type of bubblegum matters. Stick to Bazooka or other classic bubblegum brands that dissolve well.
• If you want a more intense flavor, add a drop or two of bubblegum extract or bubblegum-flavored syrup.

3. Getting the Right Color

• The natural color of bubblegum ice cream may be pale pink or slightly muted depending on the gum you use. If you want a vibrant pink color, add a few drops of pink food coloring while blending the base.

4. Keeping the Ice Cream Creamy

• The higher the fat content, the creamier the ice cream. Stick to heavy cream and whole milk for the best consistency.
• If your ice cream comes out icy instead of creamy, it might not have been churned long enough, or the base wasn’t chilled properly before freezing.

5. Customizing the Recipe

• Add chopped bubblegum pieces after churning for extra texture. Just make sure to use a gum that stays soft when frozen.
• Swirl in white chocolate shavings or marshmallow fluff for a fun twist.

Storing & Preserving Bubblegum Ice Cream

Homemade ice cream doesn’t contain stabilizers like store-bought versions, so proper storage is key to keeping it fresh and flavorful.

1. Choosing the Right Container

• Use an airtight container to prevent freezer burn and absorption of unwanted freezer odors.
• If possible, use a shallow, wide container rather than a deep one. This helps the ice cream freeze evenly.

2. Preventing Ice Crystals

• Place a piece of plastic wrap directly on the surface of the ice cream before sealing the container. This prevents air from getting in and forming ice crystals.
• Avoid frequent thawing and refreezing, as this can ruin the texture.

3. How Long Does It Last?

• Best consumed within 2 weeks for optimal flavor and texture.
• If stored properly, it can last up to a month, but the texture may become slightly grainy over time.

Frequently Asked Questions (FAQs)

Q: Can I make bubblegum ice cream without an ice cream maker?

Yes! You can use a no-churn method by whipping 2 cups of heavy cream until soft peaks form, then folding in the sweetened condensed milk and bubblegum flavor. Freeze for at least 6 hours.

Q: How can I make this ice cream dairy-free?

Use full-fat coconut milk and cashew cream as substitutes for whole milk and heavy cream. The texture will still be rich and creamy.

Q: Can I use sugar-free bubblegum?

It’s not recommended because sugar-free gum often contains artificial sweeteners that don’t dissolve well in the milk mixture.

Q: How do I prevent the gum from making the ice cream sticky?

Straining the mixture several times through cheesecloth removes excess gum residue, ensuring a smooth and creamy base.

Q: Can I add actual bubblegum pieces into the ice cream?

Yes, but be mindful of the type of gum you use. Some gums become too hard when frozen and may be difficult to chew. Opt for soft gum bits that remain chewable.

Q: Can I make this ice cream with a different type of gum?

Yes, but classic bubblegum flavors like Bazooka, Double Bubble, or Super Bubble work best. Avoid gums with artificial sweeteners or overly soft chewing textures.

Q: What can I do if my ice cream turns out too icy?

This usually happens when:

• The ice cream base wasn’t chilled long enough before churning.
• The ice cream wasn’t churned properly.
• The freezer temperature was too low.

To fix this, allow the ice cream to soften slightly, then blend it again in the ice cream maker or break it up and blend in a food processor before refreezing.

Conclusion – Why You Should Try This Recipe

Bubblegum ice cream is more than just a nostalgic treat; it’s a fun and flavorful dessert that brings joy to kids and adults alike. Making it at home allows you to control the ingredients, texture, and sweetness, resulting in a far superior version compared to store-bought options.

Why You’ll Love This Recipe:

• Fun & Unique Flavor: Perfect for parties, celebrations, or simply indulging in childhood memories.
• Customizable: Add toppings, mix-ins, or even turn it into a milkshake or soda float.
• Simple Ingredients: No artificial additives, just real dairy and classic bubblegum.
• Perfect for Kids & Adults: A dessert that appeals to all ages!

If you’ve never made homemade ice cream before, this is the perfect place to start. Enjoy your homemade bubblegum ice cream and share the joy with family and friends!

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