No Churn Bubblegum Ice Cream (Printable Version)

Creamy homemade bubblegum ice cream made without an ice cream maker. Just whip, freeze, and enjoy this nostalgic frozen treat.

# What You'll Need:

→ Ice Cream Base

01 - 2 cups heavy whipping cream, cold
02 - 1 can (14 oz) sweetened condensed milk
03 - 1 teaspoon vanilla extract
04 - 1/2 teaspoon bubblegum flavoring
05 - Pink or blue gel food coloring (optional)

→ Mix-Ins

06 - 1/2 cup bubblegum candies, chopped
07 - Sprinkles for decoration (optional)

# Method:

01 - In a large mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form.
02 - In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, bubblegum flavoring, and food coloring until well combined.
03 - Gently fold the whipped cream into the condensed milk mixture until smooth and fully incorporated.
04 - Fold in the chopped bubblegum candies until evenly distributed throughout the mixture.
05 - Pour the mixture into a 9x5-inch loaf pan or freezer-safe container. Smooth the top with a spatula.
06 - Sprinkle additional bubblegum candies and sprinkles on top, if desired, for a decorative finish.
07 - Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or until firm.
08 - Let the ice cream sit at room temperature for a few minutes before scooping to soften slightly.

# Chef's Tips:

01 -
  • No ice cream maker required, just bowls and a freezer
  • The flavor is ridiculously authentic and brings back childhood memories
  • Creamier than store bought versions with that perfect texture
02 -
  • Bubblegum flavoring is incredibly concentrated, so start with less than you think you need
  • The ice cream needs to sit at room temperature for about five minutes before scooping or it will be rock hard
  • Chopping the bubblegum candies into smaller pieces makes them easier to eat straight from the freezer
03 -
  • Line your loaf pan with parchment paper before pouring in the mixture for easier removal later
  • Store bubblegum candies in the freezer for an hour before chopping them so they dont stick to your knife

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