Bubblegum Ice Cream
Homemade Bubblegum Ice Cream is creamy, sweet, pink, and studded with confetti sprinkles. This ice cream is super fun and completely delicious!
Equipment
- Set of 2 Reusable Ice Cream Tub Containers For Homemade Ice Cream 1.6 Quart
- Cusinart ICE-70P1 2-Quart Cool Creations Ice Cream, Frozen Yogurt, Gelato and Sorbet Maker, LCD Screen with Countdown Timer, Makes Frozen Treats in 20-Minutes or Less, Stainless Steel
- KitchenAid KO117OHAQA Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 teaspoons bubblegum flavoring
- 1 teaspoon vanilla extract
- 1/4 tsp kosher salt
- Pink or red food coloring
- ½ cup confetti sprinkles
- 1 cup gumballs for decoration
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- In a large bowl, combine the heavy cream, whole milk, granulated sugar, bubblegum flavoring, vanilla extract, and kosher salt.
- Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
- Add the pink or red food coloring until you reach your desired pink color.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes of the churn, add the confetti sprinkles, reserving one tablespoon for later.
- Spoon the ice cream into a shallow container or a loaf pan. Top with remaining sprinkles.
- Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
- Let sit at room temperature for about 5 minutes before serving. Serve with gumballs.
Notes
- Plan ahead by making sure that your ice cream maker bowl is in the freezer at least 24 hours before you're going to make ice cream.
- Keeping all of your ingredients cold is key to making sure the ice cream sets up in the ice cream maker. If your ice cream base mixture isn't cold enough, place it in the fridge for 20 minutes before churning.
- Bubblegum flavoring can be found online or in places that sell candy making supplies. Some brands are stronger than others, so add half of the amount to start. Taste the ice cream base, and add more if needed.
- Homemade ice cream can be stored in the freezer for up to one month. Keep it in an airtight container with a piece of plastic wrap or wax paper pressed to the surface of the ice cream to keep ice crystals from developing.