Bubble Gum Ice Cream Recipe

Bubble gum ice cream is the taste of childhood—creamy sweetness laced with that unmistakable bubblegum pop of banana, strawberry, and spice notes. Today you’ll learn how to make bubble gum ice cream at home in just a few simple steps, whether you own an ice-cream maker, a Ninja Creami, or no special equipment at all. We’ll cover color options, gumball add-ins, and every trick for dreamy texture and bright, nostalgic flavor.

Why You’ll Love This Recipe

• Quick prep – 15 minutes of hands-on time.
• No raw eggs – safe for little helpers.
• Multiple methods – churn, no-churn, or Ninja Creami.
• Custom colors – classic pink or electric blue.
• Chewy surprises – real gumballs in every scoop.
• Authentic nostalgia – flavor profile modeled on the original pink bubblegum blend of fruity esters.

(Psst… Pair it with our crisp Homemade Sugar Cones or drizzle on Strawberry Magic Shell for the ultimate summer treat.)

Ingredients You’ll Need

Ingredient Notes

• Bubble gum extract vs. real gum: Extract is the fastest path to flavor. Want a purist approach? Warm ½ cup milk with ½ cup chopped Dubble Bubble pieces, cover 30 min, strain, and replace equal milk in the recipe.
• Milk-fat balance: Too much cream = waxy mouth-feel. The 2:1 milk-to-cream ratio keeps things scoopable straight from the freezer.
• Color choices: Classic pink echoes Baskin-Robbins’ 1970 “Pink Bubblegum” launch, while bright blue thrills kids at birthday parties.

Substitutions

• Dairy-free: Swap milk + cream for 2 ½ cups full-fat canned coconut milk plus ½ cup oat milk.
• Sugar alternatives: Use ¾ cup allulose for lower GI; texture stays smooth.
• Gumball swap: Confetti sprinkles for toddlers who shouldn’t chew gum.

How to Make Bubble Gum Ice Cream Recipe

Churn Method (Philadelphia-Style: Egg-Free)

1. Chill equipment – Freeze your ice-cream maker bowl 24 h.
2. Whisk the base – In a large bowl whisk milk, cream, and sugar until the grains disappear, about 2 minutes.
3. Flavor & tint – Stir in bubblegum extract and food coloring. Two drops give soft pastel; add more for vibrant party shades.
4. Age the mix – Cover and refrigerate 2–4 hours. Aging hydrates proteins for smaller ice crystals.
5. Churn – Pour the cold base into the frozen bowl and churn 18–25 min, until the machine slows and the mixture looks like soft-serve.
6. Layer gumballs – Spoon ⅓ ice cream into a freezer-safe pan, scatter a handful of frozen gumballs, repeat, ending with ice cream. Press parchment flush to surface.
7. Freeze-firm – Harden at least 4 h (overnight best) before scooping.

No-Churn Method

1. Whip 2 cups cold heavy cream to medium peaks.
2. Fold in a mixture of 1 (14-oz) can sweetened condensed milk, bubblegum extract, coloring, and ¼ cup whole milk.
3. Layer with gumballs and freeze 6 h. That’s it—no machine!
   

Ninja Creami Pint

1. Blend milk, cream, sugar, extract, and color until smooth.
2. Freeze in Creami pint 24 h.
3. Spin on “Ice Cream”. If dry, respin with 1–2 Tbsp milk. Stir in chopped gumballs after spinning to avoid damage to the blade. (Full Creami directions in notes below.)

Expert Tips for Success

Keep Colors Vivid

• Freeze gumballs; the coating bleeds less.
• Work fast when folding candy into churned ice cream.

Silky Texture Secrets

• Age the base: Even 2 hours in the fridge lets fat crystallize properly.
• Don’t over-churn: Once ridges hold, stop. Overrun collapses and texture turns icy.

Flavor Boosters

• Add ⅛ tsp citric acid for a subtle tart edge that makes the sweetness pop.
• Swirl in strawberry purée for a “bubblegum-berry” twist.

Common Mistakes to Avoid

Serving & Storage

• Serve: Scoop into waffle cones, top with extra gumballs or pastel sprinkles.
• Pairings: Try alongside Homemade Chocolate Syrup or sandwiched between chewy sugar cookies.
• Store: Freeze airtight up to 1 month. Press parchment or plastic wrap to the surface to block freezer burn.

Helpful Notes & Variations

• Blue Bubblegum Blast: Replace pink dye with 3 drops sky-blue and fold in rainbow sprinkles.
• Copycat Baskin-Robbins: Use vanilla bean paste for the base, tint pink, and include both pink and blue gumballs for visual contrast.
• Protein Boost: Substitute ½ cup milk with vanilla protein shake; great for post-workout treats.

Conclusion

This homemade bubble gum ice cream delivers pure nostalgia with modern ease—no raw eggs, no tricky custards, just velvety scoops packed with chewy gumballs and joyful color. Give it a try, then leave a ★★★★★ rating and comment below: did you go pink or blue? Your feedback helps fellow ice-cream lovers!

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Bubble Gum Ice Cream

Rebecca Blumer

A creamy, nostalgic bubble gum ice cream bursting with sweet fruity flavor and colorful gumballs—perfect for a fun, kid-friendly dessert or a throwback summer treat!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Freezing Time 6 hours hrs

Total Time 1 day d

Course Dessert

Cuisine American

Servings 8

Calories 346 kcal

Equipment

• Ice Cream Maker
• Mixing Bowls
• Whisk
• Freezer-safe Container

Ingredients

  

Ice Cream Base

• 2 cups whole milk at least 3.5% fat
• 1 cup heavy whipping cream 36% fat
• 1 cup granulated sugar
• 1 1/2 tsp bubble gum extract LorAnn or similar
• 2-5 drops food coloring pink or blue, gel preferred

Mix-Ins

• 2 cups mini gumballs frozen to minimize color bleeding

Instructions

 

• Chill your ice-cream maker bowl at least 24 hours before beginning.
• In a large bowl, whisk the milk, cream, and sugar together until the sugar is fully dissolved (about 2 minutes).
• Add bubble gum extract and food coloring; stir well to combine.
• Cover and refrigerate the mixture for 2–4 hours to age the base.
• Pour the chilled base into the ice-cream maker and churn according to manufacturer instructions, about 18–25 minutes, until it reaches soft-serve consistency.
• Layer churned ice cream with frozen gumballs in a freezer-safe container. Press parchment paper onto the surface.
• Freeze the layered ice cream for at least 4 hours or overnight for a firmer texture.

Notes

Freeze gumballs before using to prevent color bleeding. Work quickly when folding candy into churned ice cream for the best color results. If ice cream becomes too hard after several days, let it sit at room temperature for 5–10 minutes before scooping.

Nutrition Information (Per Serving)

• Calories: 346 kcal
  
• Carbohydrates: 59 g
  
• Protein: 3 g
  
• Fat: 11 g
  
  • Saturated Fat: 7 g
    
  • Polyunsaturated Fat: 1 g
    
  • Monounsaturated Fat: 3 g
    
  • Trans Fat: 1 g
    
• Cholesterol: 70 mg
  
• Sodium: 59 mg
  
• Potassium: 97 mg
  
• Fiber: 1 g
  
• Sugar: 44 g
  
• Vitamin A: 476 IU
  
• Vitamin C: 1 mg
  
• Calcium: 77 mg
  
• Iron: 1 mg

 

⚠️ Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

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FAQs

What flavor is bubble gum ice cream made of?

Classic bubble gum flavor is a fruity medley—usually banana, strawberry, cherry, and warm spice esters blended to taste like the pink gum you chewed as a kid.

Can I eat the gumballs frozen in the ice cream?

Yes, but let each bite warm on your tongue for a second—they’re very hard straight from the freezer. For younger kids, swap in soft candy-coated sprinkles.

How do I make bubble gum ice cream without an ice-cream maker?

Follow the No-Churn Method above: whip cream, fold in condensed milk plus extract, color, freeze 6 hours.

Where can I buy bubble gum flavoring?

Food-grade extracts are available online (LorAnn Oils, Amoretti) and in some craft-baking aisles at big-box stores.

Will the Ninja Creami work with this recipe?

Absolutely. Use the pint recipe in the instructions; freeze 24 hours, spin on the Ice Cream setting, and mix in gumballs afterward to avoid blade damage.