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No Churn Bubblegum Ice Cream

No Churn Bubblegum Ice Cream: A Sweet Nostalgic Delight

This No Churn Bubblegum Ice Cream captures nostalgic joy with just six easy ingredients, perfect for parties or cozy evenings.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Desserts
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups heavy cream Ensure it is very cold for optimal whipping.
  • 1 can (14 oz) sweetened condensed milk No substitutes needed; it’s essential for texture.
  • 1 teaspoon pure vanilla extract Optional, but recommended for depth of flavor.
Flavor
  • 1 teaspoon bubble gum extract Substitution requires caution as a little goes a long way.
  • as needed pink food coloring Optional, adjust to achieve desired shade.
Fun Texture
  • 1/2 cup mini gumballs Can be chopped into smaller pieces if preferred.

Equipment

  • mixing bowl
  • electric mixer
  • Rubber Spatula
  • Airtight container

Method
 

Step-by-Step Instructions
  1. Chill your mixing bowl and beaters in the freezer for 15 minutes. Whip 2 cups of heavy cream in the cold bowl until stiff peaks form, about 3 minutes.
  2. Gently fold in 1 can of sweetened condensed milk, 1 teaspoon of pure vanilla extract, and 1 teaspoon of bubble gum extract. Add pink food coloring to desired shade.
  3. Fold in 1/2 cup of mini gumballs, ensuring they are evenly distributed.
  4. Transfer the mixture into an airtight container and cover with plastic wrap. Freeze for a minimum of 3 hours.
  5. Let sit at room temperature for 5 minutes before serving. Scoop into cones or bowls.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 100mgPotassium: 150mgSugar: 30gVitamin A: 400IUCalcium: 200mgIron: 0.5mg

Notes

Chill your tools for optimal results and gently fold to maintain the airy texture. Avoid refreezing melted ice cream.

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