Bubble Gum Ice Cream

"Creamy bubble gum ice cream that tastes just like childhood with a surprise at the end."
photo by Laka photo by Laka
photo by Laka
Ready In:


  • 300 ml milk
  • 650 ml heavy cream
  • 34 cup sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 -2 drop red food coloring (optional)
  • 10 pieces , pink bubble gum (Dubble Bubble)
  • 1 cup small candy (gumballs)


  • Whisk milk, heavy cream and sugar over medium heat for 5 minutes until sugar melts.
  • Whisk egg yolks and gradually add them to the milk mixture, stirring constantly until slightly thickened, about 2-3 minutes. Make sure the egg yolks are well combined.
  • Stir in the vanilla extract and salt.
  • Add the pieces of pink bubble gum and bring to a light boil. Whisk until the gum softens and the mixture has thickened, 7 - 10 minutes. Remove from heat and strain to remove of the gum particles.
  • Add few drops of red food coloring to the mixture, cover, and place in the fridge until completely cold. At least for 3 hours or overnight.
  • Pour the mixture into an ice cream machine and churn for 20-30 minutes until frozen, according to the manufacturer’s instructions.
  • Add the gumballs and stir carefully.
  • Transfer to plastic container and place in the freezer for an hour before serving.
  • Easy suggestion: take the ice cream out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. It is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).

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Food lover, wine and espresso drinker, chocolate addict. I love my family, my dog (when I have it) and my food processor. I cook every single day since I married and probably will until the day I die. I love to share my recipes that are straightforward to prepare, yet are exceptionally tasty and look so good. I hope you feel inspired by my recipes and that they find life in your kitchen!
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