Bubblegum Ice Cream
Bubblegum Ice Cream is my favorite kind of “fun” homemade ice cream because it’s still a real custard-based scoop with that classic bubblegum flavor. It’s creamy, pastel pink (if you want it), and it has just enough candy mixed in to make it taste like the ice cream shop version.
The texture here is the whole point: a smooth, rich custard that churns up soft and scoopable, not icy. I like using bubblegum flavoring (extract) because it’s easy to control, and I’d rather add candy pieces at the end than end up with hard, frozen gumballs.
This is one I make when I want something a little different for birthday parties, sleepovers, or a summer weekend dessert. It’s also great in cones with extra sprinkles on top, because why not.
Why You’ll Love This Recipe
Real custard base: The egg yolks give you that classic ice cream shop creaminess and a smoother scoop.
Bubblegum flavor you can control: Start lighter, taste after chilling, and adjust so it’s exactly as “bubblegum” as you want.
Fun mix-ins: Chopped bubblegum candies and sprinkles give it that playful crunch without wrecking the texture.
Great party ice cream: The pink color and candy bits make it look special in a bowl, a cone, or a sundae bar.
Make-ahead friendly: The base needs time to chill anyway, so it fits nicely into a plan-ahead schedule.
Key Ingredients
Custard Base
- Heavy cream: This is what makes the ice cream rich and gives it that scoop-shop mouthfeel. I wouldn’t swap it for half-and-half here.
- Whole milk: Keeps the custard from being too heavy while still staying creamy. Lower-fat milk works in a pinch, but the texture won’t be quite as full.
- Granulated sugar: Sweetens and also helps the ice cream stay softer in the freezer. Don’t cut it too aggressively or it can freeze firmer.
- Egg yolks: These thicken the base and give you that custard style texture. Save the whites for omelets or meringues.
- Fine salt: Just a little helps the flavor taste less flat. If you only have kosher salt, use a small pinch and don’t overdo it.
- Vanilla extract: Rounds out the bubblegum flavor and makes it taste more like “ice cream” and less like straight candy.
- Bubblegum flavoring: Extract/flavoring is the easiest way to get that classic bubblegum ice cream taste. I start with a smaller amount, then adjust after the base is cold.
- Pink food coloring (optional): Totally optional, but it does give you that classic pink bubblegum ice cream look. I use just a drop or two so it stays a soft pastel.
Mix Ins
- Bubblegum flavored candy pieces: Chop them fairly small so they mix in evenly and don’t turn into tooth-breakers once frozen. I avoid actual gumballs here because they freeze rock hard.
- Rainbow sprinkles (optional): These are mainly for looks, but they’re fun in a cone. The classic “jimmies” style sprinkles hold up better than tiny nonpareils.
Recipe Instructions
- Whisk the yolks: Whisk the egg yolks with some of the sugar in a medium bowl until smooth and slightly lighter in color.
- Heat the dairy: Add the milk, heavy cream, remaining sugar, and salt to a saucepan over medium heat and cook until the sugar dissolves and the mixture is steaming (not boiling).
- Temper the eggs: Slowly whisk the hot dairy into the yolks in a thin stream, whisking the whole time so the eggs warm up gently.
- Cook the custard: Pour everything back into the saucepan and cook, stirring constantly, until it thickens enough to lightly coat a spoon and reaches 170 to 175°F.
- Strain the base: Strain the custard into a clean bowl to catch any bits of cooked egg so the texture stays smooth.
- Flavor and color: Stir in the vanilla, bubblegum flavoring, and a couple drops of pink food coloring (if using) until it looks even.
- Chill: Cover and refrigerate the base until fully cold, at least 4 hours (overnight is fine too).
- Churn: Churn the chilled base in your ice cream maker according to the manufacturer directions until it looks like soft serve, about 20 to 30 minutes.
- Add mix-ins: Add the chopped candy pieces and sprinkles during the last 2 minutes of churning so they stay evenly mixed.
- Freeze: Transfer to a freezer-safe container, press parchment paper directly on the surface, and freeze until scoopable, at least 4 hours.
My Tips!
This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.
Recipe Tips & Tricks
Use a thermometer if you can. Custard is simple, but it’s easy to overcook if you’re guessing. Pull it at 170 to 175°F so it thickens without turning eggy.
Keep the heat moderate. If the stove is too hot, the custard can scramble around the edges before it thickens evenly. Medium heat and constant stirring is the move here.
Start lighter on bubblegum flavoring. Bubblegum extract can vary a lot by brand. I usually start with 1 teaspoon, then taste after it’s chilled and add a little more if it needs it.
Skip whole gumballs. They freeze so hard they’re not pleasant to chew. Small chopped candy pieces give you the same idea without the jaw workout.
Let it sit before scooping. Five to ten minutes on the counter makes it much easier to scoop and the texture feels creamier in the bowl.
Simple tweaks
Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.
Serving Suggestions
- Cones: I like this in sugar cones or waffle cones with extra sprinkles on top. It’s simple and looks like a real ice cream shop cone.
- Sundaes: Add whipped cream and a cherry, then finish with more chopped bubblegum candy. If you want sauce, strawberry sauce fits the flavor better than chocolate, in my opinion.
- Milkshakes: Blend a couple scoops with a splash of cold milk until thick. Top with whipped cream and sprinkles and serve right away.
- Cookie sandwiches: Sandwich a scoop between two soft sugar cookies. Freeze briefly so they hold together, then wrap and serve.
Eat it later
This section explains how to store leftovers properly and how far in advance the recipe can be prepared.
Storage and Make Ahead
Store the ice cream in a freezer-safe container with parchment pressed on the surface before putting the lid on. That extra layer helps keep the top from getting icy.
You can make the custard base ahead and keep it chilled in the fridge overnight, then churn the next day. I actually prefer it this way because the base is fully cold and churns more predictably.
Homemade ice cream tends to freeze firmer than store-bought after a day or two. Just let the container sit on the counter for a few minutes before scooping and it loosens up quickly.
If it picks up freezer smells, it usually means the container wasn’t sealed well. A tight lid (and that parchment on top) goes a long way.
It could help!
Before you close the tab or print the recipe, scroll through these quick answers.
Recipe FAQs
How strong should the bubblegum flavor be?
I like it noticeable but not perfume-y. Start with 1 teaspoon of bubblegum flavoring, chill the base, then taste and add a little more if you want it louder.
Can I use bubblegum syrup instead of flavoring?
Yes. You can swap in bubblegum syrup, but it adds sweetness too, so reduce the sugar a bit and adjust to taste once the base is cold.
Do I have to use pink food coloring?
No. It will taste the same either way. I only add it because “pink bubblegum ice cream” is kind of the whole look, but it’s completely optional.
Why can’t I use whole gumballs?
They freeze very hard and they’re not fun to chew once they’re cold. Small chopped bubblegum candies (or similar soft candy pieces) give you the same idea without the hard bite.
My ice cream is too hard to scoop. What should I do?
Let it sit at room temperature for 5 to 10 minutes, then scoop. Homemade custard-based ice cream almost always needs that short warm-up, especially after it’s been in the freezer overnight.
Keep it with you
The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.
MORE RECIPES TO TRY
Bubblegum Ice Cream
Ingredients
Custard Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1/4 tsp fine salt
- 1 tsp vanilla extract
- 1 to 2 tsp bubblegum flavoring
- 2 to 4 drops pink food coloring optional.
Mix Ins
- 1/2 cup bubblegum flavored candy pieces chopped
- 2 tbsp rainbow sprinkles optional.
Instructions
Make Custard Base
- whisk egg yolks with 1/4 cup sugar until smooth
- heat milk heavy cream remaining sugar and salt in a saucepan over medium heat until steaming and sugar dissolves
- slowly whisk hot dairy into yolks to temper then return mixture to saucepan
- cook while stirring constantly until thick enough to lightly coat a spoon and reaches 170 to 175 F
- strain into a bowl then stir in vanilla bubblegum flavoring and food coloring
- cover and chill until fully cold at least 4 hours.
Churn and Freeze
- churn chilled base in an ice cream maker according to manufacturer directions until soft serve texture 20 to 30 minutes
- add candy pieces and sprinkles in the last 2 minutes of churning
- transfer to a freezer safe container press parchment on the surface and freeze until scoopable at least 4 hours.
