Description
A fun, nostalgic frozen treat! This homemade bubblegum ice cream recipe is creamy, sweet, and packed with classic bubblegum flavor.
Ingredients
Scale
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
Instructions
- Make the cornstarch slurry: Mix cornstarch with 2 tablespoons of milk until fully dissolved. Set aside.
- Prepare an ice bath: Fill a large bowl with ice water and place a Ziploc bag inside for cooling.
- Blend the bubblegum with dairy: In a blender, combine the bubblegum, whole milk, and heavy cream. Blend until smooth.
- Heat the mixture: Pour into a saucepan, add sugar and salt, and bring to a simmer over medium-high heat, stirring frequently.
- Add the cornstarch slurry: Reduce heat to low and whisk in the slurry. Cook until thickened, about 3-5 minutes.
- Cool the mixture: Transfer to a Ziploc bag and submerge in the ice bath until completely cooled.
- Strain for smoothness: Pour through a cheesecloth-lined fine mesh strainer 3-4 times, rinsing the cheesecloth in between.
- Churn the ice cream: Pour into an ice cream maker and churn according to manufacturer instructions.
- Freeze until firm: Transfer to an airtight container and freeze for at least 4 hours before serving.
- Serve & enjoy! Scoop into bowls or cones and enjoy your homemade bubblegum ice cream.
Notes
- Use high-quality bubblegum for the best flavor.
- For a vibrant pink color, add a few drops of food coloring.
- If you don’t have an ice cream maker, use a no-churn method by whipping the cream and folding in the mixture before freezing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Calories: 250-300 kcal
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Protein: 3g
- Cholesterol: 40mg