No Churn Bubblegum Ice Cream (Printable version)

Creamy homemade bubblegum ice cream made without an ice cream maker. Ready in just 15 minutes of prep time.

# 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 it:

01 - Using an electric mixer, beat the cold heavy whipping cream in a large mixing bowl until stiff peaks form. The cream should hold its shape when the beaters are lifted.
02 - In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, bubblegum flavoring, and food coloring if using, until completely smooth and evenly colored.
03 - Gently fold the whipped cream into the condensed milk mixture using a spatula. Incorporate slowly to maintain airiness, mixing until smooth and fully blended with no white streaks remaining.
04 - Fold in the chopped bubblegum candies until evenly distributed throughout the ice cream base.
05 - Pour the 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 if desired, pressing lightly to adhere.
07 - Cover the container tightly with plastic wrap or a lid. Freeze for at least 6 hours or until the ice cream is firm throughout.
08 - Remove from freezer and let sit at room temperature for 3-5 minutes to soften slightly before scooping into bowls or cones.

# Expert tips:

01 -
  • No ice cream maker needed, just a whisk and a dream
  • The texture is somehow smoother than store-bought versions
  • You control exactly how much bubblegum flavor goes in
02 -
  • Over-whipping the cream turns it grainy and sad, stop as soon as you see those stiff peaks
  • The ice cream needs those full six hours in the freezer, no matter how much you want to taste it sooner
03 -
  • Use a rubber spatula to fold everything together, metal whips deflate your cream too quickly
  • Place a piece of parchment paper directly on the surface before covering to prevent ice crystals

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