Bubblegum Dessert (Print Version)
# Ingredients:
→ Ice Cream Base
01 -
1 teaspoon vanilla extract
02 -
¾ cup sugar (white granules)
03 -
2 cups heavy cream
04 -
2 teaspoons bubblegum essence
05 -
Pink or red coloring (use as much or little as you’d like)
06 -
¼ teaspoon kosher salt
07 -
1 cup milk (whole)
→ Mix-ins and Toppings
08 -
1 cup of gumballs (optional, for looks)
09 -
½ cup of colorful confetti sprinkles (save part for topping)
# Instructions:
01 -
Stick the bowl for your ice cream maker in the freezer a full day before starting. This ensures it’ll chill properly for the churning stage.
02 -
In a big mixing bowl, toss in the heavy cream, milk, sugar, bubblegum essence, vanilla extract, and salt. Whisk it all together for about 2-3 minutes until you don’t feel any sugar grains.
03 -
Slowly drop in your pink or red food dye—do a few drops at a time—mixing well between each. Stop once you’re happy with the shade, keeping in mind it’ll go lighter after freezing.
04 -
Cover the mixture and pop it into the fridge for at least an hour or even overnight. While optional, this step gives the flavors a boost and improves the creaminess.
05 -
Pour the cold mixture into your ice cream maker. Follow the manufacturer’s directions to churn it into a soft-serve texture, which typically takes about 20-25 minutes.
06 -
With just a couple of minutes left in your churn time, throw in most of the sprinkles, holding back a tablespoon or so for decoration. Let them blend evenly.
07 -
Scoop the churned ice cream into a flat container or loaf pan. Smoothen it out and scatter the leftover sprinkles across the top for extra flair.
08 -
Seal the container with plastic wrap pressed onto the ice cream’s surface, so ice crystals won’t form. Let it freeze for a solid 4 hours or until it’s firm enough to scoop.
09 -
Take the ice cream out and let it soften for around 5 minutes. Serve in bowls or cones, throwing on gumballs for an eye-catching and fun topping. Eat the gumballs, or don’t—it’s up to you!
# Notes:
01 -
Make sure the ice cream bowl is ice-cold before you begin churning.
02 -
You can store the ice cream for up to 14 days in a tightly sealed container in the freezer.
03 -
Want a bigger hit of bubblegum flavor? Increase the amount of bubblegum essence to 2.5 teaspoons.
04 -
The gumballs are mostly for looks. Feel free to swap them out for other colorful sweets!