Bubble Gum Ice Cream
by Sommer Collier — last updated on Feb 10, 2025 Bubble Gum Ice Cream Recipe – Pretty in pink bubblegum ice cream is easy to make at home, and tastes even better than your favorite childhood treat from Baskin Robbins! This delicious blend of ice cream and bubblegum pieces is perfect for birthdays, Valentine’s Day, or any fun celebration.
Why We Love This Bubblegum Ice Cream Recipe
It’s funny how a certain food can epitomize your childhood. This Bubble Gum Ice Cream with bubblegum pieces is that food for me.
I remember going to the local ice cream shop with my parents when I was a kid, slowly floating down the case, taking in all the flavors, pondering whether it was time to try Rocky Road or Butter Pecan. Yet secretly, I always knew what I would pick, the iconic pink bubblegum ice cream.
Sweet creamy bubble gum ice cream, loaded with rock-hard gumballs that you scoop around, saving them for later. A pile of half-thawed gumballs was the reward in the bottom of your cup. Best of all, when everyone else had finished their treat, YOU were still chomping away on your giant wad of bubble gum. Sigh… I loved that.
What makes this homemade Baskin Robbins bubble gum ice cream recipe pretty wonderful is that the ice cream base itself tastes just like bubble gum. (So technically you could leave the gumballs out, but WHY?) Although you can purchase bubble gum extract (artificial flavor), at cake supply stores to add the bubble gum flavoring, I infused real bubble gum pieces into the ice cream mixture.
All that nostalgia wrapped up into one bowl of ice cream, who can resist? (And it even has a little protein in it, which is a bonus!) The recipe is made with an ice cream maker for a treat so easy, even your inner child can make it. *wink*
Ingredients You Need
- Half & half AND heavy whipping cream – for the most rich and delicious ice cream base
- Sugar – simple granulated white sugar is best
- Egg yolks – you can use the rest of the eggs (the egg whites) to make Angel’s Food Cake
- Vanilla extract – use high quality extract
- Pinch of salt – essential when making ice cream so the mixture does not freeze rock-solid
- Red food coloring – this is optional since the mixture can turn into a light pink color with the gum
- Pink Bubblegum like Dubble Bubble – my favorite brand, but you can use any other type of “pure” bubblegum you like
- Small Gum Balls – also optional, used mostly for decorating
Pro Tip: In this batch of homemade bubblegum ice cream, I picked through the gumballs, selecting only the red, white, and pink ones for a FUN Valentine surprise. But feel free to use any colors you like!
How to Make Pink Bubble Gum Ice Cream
- Whisk all the ingredients, minus the pieces of gum, in saucepan over medium heat.
- Add the pieces of bubble gum and bring to a light boil. Continue whisking until the gum softens and the base has thickened.
- Remove the pot from heat, cover with a lid, and place in the fridge. Let it completely chill for at least 3 hours, but overnight is better.
- Before pouring the ice cream gum base into the frozen bowl of an ice cream maker, place a paper towel in a colander and strain the base to remove of the gum particles.
- Pour that smooth base mixture into an ice cream maker and churn ice cream for 20 to 30 minutes.
- After churning and once frozen, add the gumballs.
- Eat immediately or store in an air-tight container and freeze.
Get the Complete (Printable!) Bubble Gum Ice Cream Recipe Below. Enjoy!
Frequently Asked Questions
Absolutely! The warm ice cream base melts the real pieces of bubble gum, releasing the sugar, flavor, and some of the color.
After cooling in the fridge the ice cream base is strained to remove the bubble gum residue, leaving a smooth texture and nostalgic taste.
Swap pink food coloring for blue when making the homemade bubblegum ice cream base. Because the gum pieces naturally make the base slightly pink, you’ll likely need to use several drops to get that deep blue color.
This sweet treat is already loaded with goodies, but if you are feeling extra extra consider squirting on whipped cream and a classic cherry on top.
Surprisingly, it’s really not that difficult to remove bubblegum… Just boil some water in the dirty pot and the residue should float to the top!
Back in 1970, Baskin Robins wanted to make a tribute to all of the bubblegum lovers out there and created a vanilla base with bubblegum flavor and bubblegum candy pieces. It was a flavor Baskin-Robbins was hoping to be an American favorite.
Store the pink bubble gum ice cream in an airtight container and keep in the freezer for up to a month. Let the container soften on the counter for 10-15 minutes before scooping.
Looking for More Vivacious Valentine Treats? Be Sure to Also Try:
- Best Cream Cheese Pound Cake Recipe
- Standing Rib Roast Recipe (Prime Rib Au Jus)
- Best Strawberry Pretzel Salad Recipe
- Stuffed Tomatoes with Cheese Soufflé
- Ultimate Frozen Hot Chocolate Beverage
- Homemade Strawberry Cake from Scratch
- Epic Cacio e Pepe Pasta
- Valentine’s Day Snack Trail Mix
- Chocolate Dipped Strawberries (Strawberry Pops)
- Nutella Chocolate Fondue Recipe
- Best Strawberry Cookie Pizza
- Mexican Brownies (Sorry about the photos, one of my first posts!)
- Hummingbird Cupcakes with Sour Cream Frosting
Get the Complete (Printable!) Bubble Gum Ice Cream Recipe Below. Enjoy!
Bubble Gum Ice Cream Recipe
Ingredients
- 2 1/2 cups half & half
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- Pinch salt
- 1-2 drops red food coloring optional
- 10 pieces pink bubble gum Dubble Bubble
- 1 cup small gumballs
Instructions
- Whisk all the ingredients, minus the gums, over medium heat. Make sure the egg yolks are well combined.
- Add the pieces of pink bubble gum and bring to a light boil. Whisk until the gum softens and the base has thickened.
- Remove from heat, cover, and place in the fridge until completely cold. At least 3 hours, but overnight is better.
- Before pouring the ice cream base into the frozen bowl of an ice cream maker, place a paper towel in a colander and strain the base to remove of the gum particles.
- Pour the base into an ice cream maker and churn for 20-30 minutes.
- Once frozen, add the gumballs. Eat immediately or store in an air-tight container and freeze.
This is a great recipe and the ice cream is delicious! Reminds me of my childhood favorite from Baskin and Robins.
My childhood dreams come true, haha!