Some treats scream “childhood” like Bubble Gum Ice Cream. While, I admit I wouldn’t eat this every day, I think my kids would… and I definitely couldn’t help scooping a spoonful into my mouth as I served it to my children. I’m fairly certain many people reading this post have childhood memories of bubblegum ice cream. If you do, then make this and re-live those memories and if not, make this and get in touch with your inner child.
I grew up in a relatively small northern California town and it was a treat to get ice cream at Thrifty’s, especially since we could get 3 scoops for less than the price of one at the other ice cream places. Every once in a while, during the summer, my mom would take my brother and me to a “mom & pop” owned ice cream shop specifically to get a scoop of blue bubble gum ice cream. (Baskin Robbins’ Bubblegum Ice Cream was pink and full of tiny pink bubblegum squares, good but it didn’t compare to the other place) How many of you used to get an extra cup to spit the gum balls into, saving them to chew for after the ice cream was finished? I did.
I’m not certain how the ice cream shop flavored their ice cream. However, I do know that if they melted bubble gum pieces into the base, that they also ended up with a pan covered with sticky gum residue that’s impossible to remove. The first recipe I tried suggested this technique and the blogger failed to mention, until I inquired, that she basically ruined her pot in the process. What blogger leaves out a detail like that? Anyway, there will be no melting-bubble-gum-pot-ruining in my house ever again and thanks to me, your pots are safe as well. Thankfully, Duncan Hines is currently selling packets of frosting flavoring & one of them is Bubble Gum* Flavor. I found them at Target for 99. *fyi: The Duncan Hines flavoring has a PINK tint.
UPDATE: LorAnn’s sells a dram of concentrated Bubble Gum flavoring – check Amazon or a local craft/cake supply store.
The pink & blue colors also make me think summer BABY SHOWER…
- Bubblegum Balls – Dollar Tree
- Table – weathered, but originally Target Summer Seasonal Section
- Plastic Container – set of Snapware from Costco
- Ice Cream Scoop – NOT an ice cream scoop, it’s a cookie scoop from Target. Warning: Do not use cookie scoops for ice, they will break. In fact, I think my kids accidentally broke this one using it to scoop ice cream that had just been taken out of the freezer. Homemade ice cream is much softer when it’s first frozen
- White Serving Tray – Southern Living at Home
- Pink Silicon Cupcake Liners – TJ Maxx
- – Note: I discovered that I don’t to use silicon liners for baking cupcakes. I prefer paper or foil. However, I love the many other uses for them. Perfect for scooping and freezing scoops of ice cream ahead of time for parties etc…
Basically the recipe is a vanilla ice cream base without the vanilla. Method #1 is adapted from The Perfect Scoop by David Lebovitz and and Method #2 is adapted from the Ben & Jerry's Ice Cream Book . Both methods turned out very similar - the Ben & Jerry's is quicker, since it doesn't require heating the base and pre-chilling.
- 2 cups heavy cream (divided for Method #1)
- 3/4 cup sugar
- 1 cups whole milk or half and half = more creamy
- Bubblegum flavoring amount depends on the concentration of the flavoring or 1 packet Duncan Hines Frosting Flavor packet
- pinch of salt
- food coloring optional
- Approximately 1 cup of colorful bubblegum balls divided... amount is really up to you.
Method #1 - Pour 1 cup of cream, sugar and salt in a medium saucepan heating over medium-high heat, stirring occasionally, until the sugar is dissolved. Remove the mixture from the heat. Stir in the remaining 1 cup of cream, milk, the bubblegum flavor, and optional food color. Cover and refrigerate until the mixture is well chilled. (Once chilled proceed to freezing directions below.)
Method #2 - Pour the cream into a bowl whisking in the salt and sugar in small amounts until completely blended. Add the flavor and continue whisk for 1-2 minutes. Whisk in the milk. - Proceed to freezing directions below.
Freezing Directions: Freeze in an ice cream maker according to the manufacturer’s instructions until the ice cream stiffens but still churns - likely a couple minutes before the ice cream is done. Add 1/2 cup of the gumballs into the machine and allow mix until the ice cream stiffens and no longer churns (moves around). Remove the ice cream from the maker and carefully fold in the bubble gum balls at the end to mix evenly, just until the coloring on the outside begins to leave streaks in the ice cream.
For soft serve style, serve immediately. If you prefer to scoop the ice cream, place in freezer until hardened