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Bubblegum Ice Cream

Bubblegum ice cream with real bubblegum flavor and a bright pink color, churned until creamy and thick. This nostalgic ice cream uses a cooked custard base, then folds in rainbow sprinkles and optional bubblegum pieces.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing 4 minutes
Total Time 3 hours 49 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Bubblegum ice cream base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 4 egg yolks
  • 1 tsp bubblegum flavoring extract
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
  • 0.25 cup rainbow sprinkles
  • 0.25 cup small bubblegum pieces optional
  • 1 pink food coloring

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the custard
  1. Warm the heavy cream and whole milk in a saucepan over medium heat until steaming, then whisk constantly for even heating (about 5 minutes). Visual cue: tiny steam bubbles rise at the edges but it does not boil.
  2. Slowly whisk the steaming dairy into the egg yolks and granulated sugar until smooth and thickened slightly (about 2 minutes). Visual cue: the mixture turns glossy and lighter in color from the aeration of whisking.
  3. Return the mixture to the saucepan and cook while stirring until it reaches 175F (about 3–5 minutes). Visual cue: the custard coats the back of a spoon and a line drawn with a finger stays for a moment.
  4. Strain the custard, then stir in bubblegum flavoring extract, vanilla extract, and salt until fully combined (about 1 minute). Visual cue: the custard looks uniform with no streaks or clumps.
  5. Stir in pink food coloring to your desired bubblegum shade, then cool completely to room temperature (about 30 minutes). Visual cue: the custard becomes a vivid pink with consistent color throughout.
  6. Cover and refrigerate for 4 hours to chill thoroughly. Visual cue: the custard should be cold all the way through and slightly thicker.
Churn and freeze
  1. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. Visual cue: it thickens to a soft-serve consistency as it churns.
  2. Fold in the rainbow sprinkles and optional small bubblegum pieces during the last 2 minutes of churning. Visual cue: sprinkles streak lightly through the pale-pink base without fully disappearing.
  3. Transfer to a freezer-safe container and freeze until firm. Visual cue: the ice cream becomes scoopable but not icy, holding shape when pressed.

Notes

For the smoothest texture, strain the custard while it’s hot so the eggy bits don’t stay behind; chill until very cold before churning. Store in the refrigerator-freezer at the coldest setting for up to 2 weeks. Freezing is yes—freeze the portion you won’t eat right away. Dietary swap: use a dairy-free alternative (heavy cream and milk) and adjust with a custard-thickener if needed for best body, but the flavor will be slightly different.