Bubble Gum Ice Cream Recipe
Pretty in pink bubble gum 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.
Servings: 10
Calories: 273kcal
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.
Notes
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.
Nutrition
Serving: 1serving | Calories: 273kcal | Carbohydrates: 19g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 110mg | Sodium: 40mg | Potassium: 109mg | Sugar: 15g | Vitamin A: 790IU | Vitamin C: 0.7mg | Calcium: 91mg | Iron: 0.1mg