No Churn Bubblegum Ice Cream (Printable)

A fun, colorful frozen treat bursting with nostalgic bubblegum flavor. Creamy, easy to make, and perfect for kids.

# What You’ll Need:

→ Ice Cream Base

01 - 2 cups cold heavy whipping cream
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 chopped bubblegum candies
07 - Sprinkles for decoration (optional)

# How-To Steps:

01 - Using an electric mixer, whip the cold heavy cream in a large mixing bowl until stiff peaks form.
02 - In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, bubblegum flavoring, and food coloring until thoroughly combined.
03 - Gently fold the whipped cream into the condensed milk mixture until smooth and fully incorporated.
04 - Fold in the chopped bubblegum candies until evenly distributed throughout the mixture.
05 - Pour the ice cream mixture into a 9x5-inch loaf pan or freezer-safe container. Smooth the top surface with a spatula.
06 - Sprinkle additional bubblegum candies and sprinkles on top of the mixture, if desired.
07 - Cover the container tightly with plastic wrap or a lid. Freeze for at least 6 hours or until the ice cream is firm.
08 - Let the ice cream sit at room temperature for a few minutes to soften before scooping into bowls and serving.

# Expert Tips:

01 -
  • No ice cream maker required just a bowl and some patience
  • The texture is incredibly smooth and creamy without any churning
  • Every bite is like being eight years old again at the corner store
02 -
  • Bubblegum flavoring is potent so start with half a teaspoon and taste before adding more
  • The food coloring will look intense in the liquid state but softens beautifully as it freezes
  • Always chop bubblegum pieces small because big chunks become rock hard in the freezer
03 -
  • Make sure your mixing bowl and beaters are completely cold before whipping the cream
  • The condensed milk mixture should be room temperature so it folds easily into the whipped cream

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