No Churn Bubble Gum Ice Cream Recipe

This bubble gum ice cream is sure to be a hit with the kids.

A fun, colourful dessert that is ideal for parties or any other time you want a bit of extra excitement in your life. The best part is, this pink bubble gum ice cream can be made without an ice cream maker.

If colourful desserts are what you’re looking for, you might also want to check out my rainbow ice cream recipe.

How to make bubble gum ice cream video

What you need to make bubble gum ice cream

  • 1 can condensed milk (14oz or 397g)
  • 2 cups cream
  • A few drops of bubble gum flavour (available in the baking section)
  • A few drops of pink food colour.
  • 40 Gumballs

You only need these four ingredients and some gumballs. Simple!

The Method

Step 1

Add all ingredients except the gum balls to a bowl and beat until stiff peaks form.

The ice cream’s ready when stiff peaks form.

Step 2

Scoop half the ice cream into a shallow container and smooth it out.

Use a knife to smooth out your pink creation.

Step 3

Place half the gum balls onto the ice cream. Then add the remaining ice cream and top with the leftover gumballs.

Add as many, or few, gumballs as you want.

Step 4

Cover the container with cling wrap and freeze for 3 hours or until hardened.

Place the container at the back of the freezer.

Here is the finished bubble gum ice cream

Bubble gum ice cream. Creamy, delicious and fun!

The ice cream is easily scoopable.

Ready to make your own?

Okay, now it’s your turn to make some bubble gum ice cream. I hope you enjoy!

Bubblegum Ice Cream Recipe

Prep Time: 10 min
Yields: 1L

Ingredients

  • 1 can condensed milk (14oz or 397g)
  • 2 cups cream
  • A few drops of bubble gum flavour (available in the baking section)
  • A few drops of pink food colour
  • 40 Gumballs

Method

  1. Add all ingredients except the gum balls to a bowl and beat until stiff peaks form.
  2. Scoop half the ice cream into a shallow container and smooth it out.
  3. Place half the gum balls onto the ice cream. Then add the remaining ice cream and top with the leftover gumballs.
  4. Cover the container with cling wrap and freeze for 3 hours or until hardened.

Review

User Rating

4.8 (4 Votes)

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