No Churn Bubblegum Ice Cream (Printable)

Creamy, colorful frozen treat with nostalgic bubblegum flavor. Simple no-churn method makes this fun dessert perfect for kids and adults.

# 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 Steps:

01 - Using an electric mixer, whip the cold heavy cream in a large mixing bowl until stiff peaks form. This creates the airy base for the no-churn ice cream.
02 - In a separate bowl, whisk together sweetened condensed milk, vanilla extract, bubblegum flavoring, and food coloring if using. Mix until fully combined and uniform in color.
03 - Gently fold the whipped cream into the condensed milk mixture using a spatula. Incorporate slowly to maintain the light texture, folding until smooth and no white streaks remain.
04 - Fold in the chopped bubblegum candies, distributing them evenly throughout the base.
05 - Pour the ice cream mixture into a 9x5-inch loaf pan or freezer-safe container. Use a spatula to smooth the top surface evenly.
06 - Sprinkle additional bubblegum candies and sprinkles over the top surface for decoration, if desired.
07 - Cover tightly with plastic wrap or a lid. Freeze for at least 6 hours, or overnight for best results, until the ice cream is completely firm.
08 - Let the ice cream sit at room temperature for 3-5 minutes before scooping to soften slightly. Scoop into bowls or cones and serve immediately.

# Helpful Tips:

01 -
  • No ice cream maker means anyone can make this creamy dream come true
  • The bubblegum flavor instantly transports you back to childhood summers
02 -
  • Overwhipping the cream can turn it grainy, so keep a close eye as it thickens
  • The bubblegum flavoring is potent, so adding too much will give the ice cream a chemical aftertaste
03 -
  • Let your mixing bowl and beaters chill in the freezer for 10 minutes before whipping the cream for faster results
  • For softer scoops straight from the freezer, add a tablespoon of vodka to the base before freezing

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