No Churn Bubble Gum Ice Cream
Bubble Gum Ice Cream: Rich and creamy ice cream that tastes just like your childhood. Easy to make, and loved by kids of all ages!
Servings 12 Servings
Calories 138kcal
Ingredients
- 1 14 Ounce Can Sweetened Condensed Milk
- 2 Cups Heavy Cream
- 1 Teaspoon Vanilla
- 1-2 Drops Bubble Gum Oil
- 1-2 Drops Pink Gel Food Coloring
- ¼ Cup Gum Balls Roughly Chopped
Instructions
- In a large bowl, beat heavy whipping cream until thickened. Then pour in sweetened condensed milk, vanilla, and bubble gum oil. Fold into until smooth.
- Stir in food coloring until you reach your desired shade.
- Pour into a freezer safe container, and sprinkle with chopped gum balls.
- Freeze for at least 5-6 hours You can also freeze it overnight.
- Before enjoying, soften on the counter for 5-10 minutes.
Notes
Ingredient Notes
-
- Heavy Cream: Make sure your heavy cream is fresh out of the fridge; it will whip faster this way.
- Sweetened Condensed Milk: Grab sweetened condensed milk, NOT evaporated milk.
- Bubblegum Oil: Look for this in craft stores' candy sections or online. I like the brand LorAnn.
- Freeze your bowl and utensils to help your cream whip quickly.
- Before adding your milk, make sure the heavy cream doubles in volume and holds stiff peaks. This is key to a light and airy ice cream.
- Freeze gumballs for a few hours to make them easier to cut through. This also makes the color less likely to bleed.
Nutrition
Calories: 138kcal | Carbohydrates: 1g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 15mg | Potassium: 29mg | Vitamin A: 585IU | Vitamin C: 0.2mg | Calcium: 26mg