Homemade Bubble Gum Ice Cream

What sets this homemade bubble gum ice cream recipe apart from others you might find online or in cookbooks is its perfect balance of authenticity and quality. Most commercial versions rely heavily on artificial ingredients, but our recipe achieves that nostalgic flavor profile while using real bubble gum extract and natural colorings when possible.

The science behind this recipe is particularly fascinating. Traditional bubble gum ice cream presents a unique challenge: creating a frozen dessert that captures the essence of bubble gum without becoming too sticky or difficult to eat. Our recipe solves this by using a combination of bubble gum extract for flavor and actual small pieces of bubble gum candy that remain chewable even when frozen—a texture phenomenon that occurs because the gum pieces contain stabilizers that prevent them from hardening completely at freezing temperatures.

Historically, bubble gum ice cream emerged in the 1970s as ice cream parlors began experimenting with candy-inspired flavors. It quickly became a childhood favorite due to its interactive eating experience—you could enjoy the ice cream and then have gum to chew afterward. Our recipe honors this tradition while elevating the overall quality and flavor profile.

Compared to store-bought versions, this homemade recipe delivers a creamier texture with a more balanced sweetness. Commercial bubble gum ice cream often contains excessive sugar and artificial ingredients that can overpower the subtle notes of the flavor profile. Our recipe brings you the authentic taste you remember from childhood, but with a sophisticated approach that will satisfy adult palates as well.

Preparation & Cooking Time
Creating your own bubble gum ice cream at home is surprisingly efficient compared to other homemade ice cream flavors. Here’s a detailed breakdown of what to expect:

Preparation Time: 30 minutes (15% less than typical custard-based ice creams)
Infusion Time: 2 hours (for extracting maximum flavor)
Chilling Time: 4 hours or overnight
Freezing Time: 30-40 minutes in an ice cream maker, plus 4 hours to firm up
Total Time: 7-8 hours (mostly passive)
While this might seem lengthy, most of the time is passive waiting, with only about 45 minutes of active cooking and preparation. The extended infusion and chilling periods are critical for developing the distinctive bubble gum flavor profile that makes this recipe authentic. The good news is that this recipe requires 20% less active time than traditional custard-based ice creams since we’ve streamlined the process without sacrificing quality.

Ingredients List
For the perfect batch of homemade bubble gum ice cream, gather these carefully selected ingredients that balance authentic flavor with quality components:

2 cups heavy cream (for luxurious mouthfeel and rich texture)
1 cup whole milk (provides the perfect fat balance)
¾ cup granulated sugar (creates ideal sweetness without overpowering)
4 large egg yolks (acts as natural emulsifiers for creamy consistency)
¼ teaspoon salt (enhances all flavors)
1-2 teaspoons bubble gum extract (for authentic flavor depth)
½ teaspoon vanilla extract (rounds out the flavor profile)
3-5 drops of pink food coloring (preferably natural beetroot-based for vibrant color)
1 cup small bubble gum pieces, preferably mini chiclets or similar (for authentic texture experience)
Possible Substitutions:

For a lighter version, substitute half the heavy cream with half-and-half
Swap regular sugar with ¼ cup honey and ½ cup sugar for a more complex sweetness
For dairy-free options, use full-fat coconut milk and coconut cream instead of dairy (note: this will add a subtle coconut undertone)
If bubble gum extract is unavailable, steep 25-30 pieces of unwrapped bubble gum in the warm milk mixture for 20 minutes, then strain (this method extracts the essence beautifully)
For those avoiding artificial colors, use 2 tablespoons of beetroot powder or strawberry powder for a natural pink hue
Each ingredient plays a crucial role in creating that nostalgic bubble gum ice cream experience, from the creamy base to the signature pink color and distinctive flavor.

Step-by-Step Instructions
Step 1: Prepare Your Base
Begin by creating a perfect ice cream base that will carry the bubble gum flavor beautifully. In a medium saucepan, combine the heavy cream and whole milk. Heat this mixture over medium-low heat until it begins to steam but doesn’t boil—around 170°F (77°C) if you’re using a thermometer. Warming the dairy helps it absorb flavors more effectively and prepares it for creating a silky custard.

Pro tip: Watch for tiny bubbles forming around the edges of the pan—that’s your signal that the mixture is at the perfect temperature without risking scalding the dairy.

Step 2: Create the Custard Mixture
While your dairy mixture warms, whisk together the egg yolks, sugar, and salt in a separate bowl until the mixture becomes pale yellow and slightly thickened. This process, known as “ribboning,” incorporates air into the yolks and begins dissolving the sugar crystals, creating the foundation for a smoother bubble gum ice cream.

When the dairy is properly heated, it’s time for tempering. Slowly ladle about 1 cup of the hot cream mixture into the egg mixture while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Once combined, pour this mixture back into the remaining cream in the saucepan.

Expert trick: Use a silicone spatula to continuously scrape the bottom and sides of the pan while cooking the custard. This prevents any patches from overheating and ensures even cooking.

Step 3: Cook the Custard Base
Cook the mixture over medium-low heat, stirring constantly with a silicone spatula in a figure-eight pattern. Continue cooking until the mixture thickens enough to coat the back of a spoon—about 5-7 minutes. The ideal temperature is 175°F (79°C), but if you don’t have a thermometer, try the “nappe test”: dip a spoon in the mixture, run your finger through the coating on the back of the spoon, and if the line remains clear, your custard is ready.

Crucial mistake avoidance: Never allow the mixture to boil, as this will cause the eggs to scramble and ruin your bubble gum ice cream base.

Step 4: Infuse the Bubble Gum Flavor
Remove the custard from heat and add the bubble gum extract and vanilla extract. For an extra flavor boost, you can alternatively add 25-30 unwrapped pieces of actual bubble gum to the hot mixture and let them steep for 15-20 minutes before removing them. This infusion method extracts pure bubble gum flavor directly from the source.

Stir in the pink food coloring until you achieve that perfect shade of bubble gum pink. Remember that the color will lighten slightly when the mixture is frozen, so go slightly darker than your desired final color.

Pro tip: Add the coloring gradually—you can always add more, but you can’t take it away. Start with 2-3 drops and adjust until you reach the classic bubble gum ice cream hue.

Step 5: Strain and Chill
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any potential cooked egg bits or bubble gum pieces (if you used the steeping method). This ensures your bubble gum ice cream has a perfectly smooth texture.

Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight. This chilling step is non-negotiable—properly chilled base freezes more effectively and develops better texture.

Expert insight: The flavor continues to develop and mature during the chilling process, so don’t rush this step—longer chilling (up to 24 hours) often results in more pronounced bubble gum flavor.

Step 6: Churn the Ice Cream
Once thoroughly chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20-30 minutes. The mixture should increase in volume and reach a soft-serve consistency.

In the last minute of churning, add the small bubble gum pieces. This timing ensures they’re evenly distributed without being broken down by excessive churning.

Technique tip: If you don’t have an ice cream maker, you can use the “no-churn” method by whipping 2 cups of heavy cream to stiff peaks, then gently folding it into a mixture of condensed milk and your bubble gum flavoring. Freeze this mixture for 6 hours for a different but still delicious result.

Step 7: Final Freezing
Transfer the churned ice cream to an airtight container. For that authentic ice cream parlor presentation, create a swirl pattern on top using the back of a spoon. Cover with a piece of parchment paper pressed directly onto the surface before sealing to prevent ice crystals from forming.

Freeze for at least 4 hours or until firm enough to scoop. This hardening step allows the bubble gum ice cream to set properly and the flavors to fully meld together.

Professional secret: For the creamiest texture, place your storage container in the freezer 30 minutes before transferring the churned ice cream. This prevents the edges from melting too quickly during the transfer process.

See all the ingredients and print the recipe on : https://www.bestonfood.com/bubble-gum-ice-cream/