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Delicious Homemade Bubblegum Ice Cream for Nostalgic Treats

Enjoy the nostalgic flavor of bubblegum ice cream with this easy, all-natural recipe, perfect for kids and adults alike.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Ice Cream Base
  • 45 pieces Bazooka Bubblegum Ensure it dissolves well.
  • 2 cups Whole Milk Can substitute with full-fat coconut milk.
  • 1 cup Heavy Cream Replace with cashew cream for a dairy-free option.
  • 2 tablespoons Sugar Adjust to taste.
  • 1 tablespoon Cornstarch For thickening.
Additional Tools
  • Ice Cream Maker Necessary for churning.
  • Fine Mesh Strainer Helps remove gum residue.

Equipment

  • Ice cream maker
  • Fine mesh strainer

Method
 

Instructions for Homemade Bubblegum Ice Cream
  1. Make Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of whole milk in a small bowl until smooth.
  2. Blend Bubblegum and Cream: Cut Bazooka Bubblegum into smaller pieces, blend with whole milk and heavy cream until combined.
  3. Heat Mixture: Pour blended mixture into a saucepan, add sugar and a pinch of salt, then simmer for about 5-7 minutes.
  4. Add Cornstarch: Reduce heat and whisk in cornstarch slurry, whisk for 3-5 minutes until thickened.
  5. Cool Quickly: Pour mixture into a Ziploc bag and submerge in an ice water bath for 15-20 minutes.
  6. Strain the Mixture: Use a fine mesh strainer lined with cheesecloth to strain the mixture into a clean bowl.
  7. Churn the Ice Cream: Pour strained mixture into ice cream maker and churn for 20-25 minutes.
  8. Freeze the Ice Cream: Transfer churned ice cream into an airtight container and freeze for at least 4 hours.
  9. Serve and Enjoy: Scoop into bowls or waffle cones and enjoy!

Notes

For best results, use high-quality bubblegum and ensure the mixture cools thoroughly before churning.