No Churn Bubblegum Ice Cream (Print)
Creamy homemade bubblegum ice cream without an ice cream maker. Nostalgic flavor with colorful mix-ins.
# What You Need:
→ Ice Cream Base
01 - 2 cups heavy whipping cream, cold
02 - 1 can (14 oz) sweetened condensed milk
03 - 1 teaspoon vanilla extract
04 - 1/2 teaspoon bubblegum flavoring
05 - Pink or blue gel food coloring (optional)
→ Mix-Ins
06 - 1/2 cup bubblegum candies, chopped
07 - Sprinkles for decoration (optional)
# How to Make:
01 - In a large mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form.
02 - In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, bubblegum flavoring, and food coloring (if using) until well combined.
03 - Gently fold the whipped cream into the condensed milk mixture until smooth and fully incorporated.
04 - Fold in the chopped bubblegum candies.
05 - Pour the mixture into a 9x5-inch loaf pan or freezer-safe container. Smooth the top with a spatula.
06 - Sprinkle additional bubblegum candies and sprinkles on top, if desired.
07 - Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or until firm.
08 - Let the ice cream sit at room temperature for a few minutes before scooping. Serve and enjoy!
# Expert Advice:
01 -
- You get that classic ice cream parlor flavor without dragging out the machine you swore you'd use more often
- The texture impossibly creamy despite being made with just five ingredients you probably have
02 -
- Overwhipping your cream into butter territory is tragic and irreversible, so watch it like a hawk in that final minute
- Room temperature condensed milk incorporates much more smoothly than cold, so take it out of the can before you start whipping anything
03 -
- If you can't find bubblegum flavoring, vanilla with a pinch of strawberry cotton candy flavoring gets you surprisingly close
- The ice cream keeps for weeks but the texture is best in the first five days before those little ice crystals start creeping in