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Homemade Bubblegum Ice Cream – Nostalgic & Creamy Delight
Dolce Flav
Rated 5.0 stars by 1 users
Category
Bubble Gum Flavor
Author:
Dolce Flav
Servings
8
Prep Time
15 minutes
Cook Time
25 minutes
This classic Homemade Bubblegum Ice Cream is a creamy, pastel pink treat bursting with bubblegum flavor. The magic starts by gently warming milk (and optionally heavy cream) with bubblegum extract—or actual Bazooka-style gum—to infuse that iconic nostalgic taste. Once the mixture is thickened slightly with a custard base of egg yolks and sugar, it's cooled and churned into smooth, sweet ice cream that tastes like childhood in a scoop. Ready for cone or bowl, it's an Instagram-worthy dessert that’s as eye-catching as it is flavorful.
Ingredients
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2½ cups whole milk
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1½ cups heavy cream
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¾ cup granulated sugar
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3 large egg yolks
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1½ tsp bubblegum extract
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1 tsp vanilla extract
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Optional: a few drops of pink or blue food coloring for visual fun
Directions
Infuse the base: In a saucepan, gently warm the milk, cream (if using), sugar, and bubblegum extract (or gum pieces) over medium heat until shimmering but not boiling. Let the mixture steep off-heat for a few minutes to enhance flavor.
Temper the eggs: In a separate bowl, whisk egg yolks with a bit of the warm mixture. Return tempered yolks into the saucepan and cook gently, stirring constantly, until the custard thickens enough to coat the back of a spoon.
Chill and color: Remove from heat, stir in vanilla extract and optional coloring. Cool the custard fully in the refrigerator.
Churn and freeze: Transfer to an ice cream maker and churn according to manufacturer’s instructions until thick and creamy. Transfer to a freezer-safe container and freeze for ~2 hours until scoopable.
Serve: Scoop into bowls or cones and enjoy your creamy, nostalgically flavored bubblegum ice cream!
Recipe Note
10 FAQs
What gives this ice cream its bubblegum flavor?
The flavor comes from bubblegum extract or by infusing the dairy with pieces of bubblegum like Bazooka.
Can I use bubblegum extract instead of actual gum?
Yes—bubblegum extract is easier and tastier. Use about 1½ teaspoons and adjust to taste.
Do I need heavy cream?
Heavy cream adds richness and better texture, but you can use just milk if needed.
Why is there egg yolk in the recipe?
Egg yolks make a custard base that gives the ice cream a smooth, creamy texture.
Can I skip coloring?
Yes—coloring is optional, but bubblegum ice cream often gets its playful appeal from pastel hues.
How long should I churn the ice cream?
Churn until it thickens to a soft-serve consistency. The machine’s guidelines are your best reference.
Can I make this without an ice cream maker?
Yes—freeze the custard, stirring vigorously every 30 minutes to break up ice crystals until fully frozen.
How long can I store it?
Store in an airtight container in the freezer for up to 1–2 weeks for best flavor.
Can I add mix-ins?
Sure—mini marshmallows, sprinkles, or chopped gum pieces make playful additions.
Is it safe to eat with egg yolks?
Yes—eggs are heated in the custard making process; if concerned, use pasteurized eggs.