Bubble Gum Ice Cream

10 min + 3 hr freeze time
6-8 servings

If I had to pick one ice cream flavor to accurately portray my childhood, it would be Bubble Gum. I have such vivid memories of going to TCBY after softball games or dance recitals. My friend Shelli and I would get bubble gum ice cream. Then I would pick the bubble gum pieces out and set them on a napkin next to the ice cream. Then when I finished the ice cream, I would eat the bubble gum. I was a strange kid.

This classic kid favorite is a no churn recipe, requires no ice cream maker. Mix then freeze. Easy. You will need bubble gum flavored extract which you can get at Michael’s or I bought mine from Amazon and it was here in 2 days. They have all different sizes and brands. The other thing you will need is gumballs, of course! I bought those off of Amazon as well. I like getting things delivered, but you can find gumballs at your grocery store or Michael’s as well.

Simple recipe that will be a HUGE hit with kids and the adults will love the nostalgia of the flavor! Check out the video below to watch how to make Bubble Gum Ice Cream.

Be sure to follow me over @lolohomekitchen on Instagram and Facebook to see all the latest recipes!


No Churn Bubble Gum Ice Cream

Bubble Gum Ice Cream is everything you remember from childhood. No ice cream maker required, only a few ingredients. Pure bubble gum and pink dream comes true.

Prep time: 10 min + 3 hr freeze time  |  Cook time:   |  Total: 10 min + 3 hr freeze time

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2 cups heavy cream

1 can (14 ounce) sweetened condensed milk

1 teaspoon pure vanilla extract

12 teaspoons Bubble Gum Extract

13 drops pink food coloring

12 cup Gumballs


  1. In a medium size bowl or your stand mixer, pour 2 cups heavy cream. Mix on medium speed until stiff peaks form. About 3 minutes.
  2. Pour in the condensed milk and mix by hand to encorporate. Add vanilla extract and bubble gum extract, mix again by hand.
  3. Add pink food coloring until desired pink color is achieved. Pour gumballs into mixture and fold in.
  4. Pour into an airtight and freezer safe container. Freeze for about 3 hours or overnight. Scoop and enjoy!



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