It’s getting to be the dog days of summer and what better treat to cool off with than some Bubblegum Ice Cream. I remember going to the beach every year, late July early August before school started back up. My grandfather would take me to this ice cream shop and I would get Bubblegum Ice Cream. I decided to recreate my own no churn Bubblegum Ice Cream. It’s so easy to put together and it brings back so many memories of summer’s past.
Bubblegum Ice Cream
- 1 14- oz. can sweetened condensed milk
- 2 cups cold heavy cream
- 1/2 teaspoon vanilla extract to taste
- 1-2 drops bubble gum oil found at most craft stores or online
- 1-2 drops pink gel food coloring
- 1/4 cup chopped up gum balls
With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk, and extract.
Add bubble gum oil and fold in until smooth.
Add in food coloring and stir.
Next, pour ice cream into a freezer safe container. Sprinkle with chopped up gum balls.
Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes before