Print Recipe

Bubblegum Ice Cream

Bubblegum ice cream!!! Pink chewing gum is infused in milk and heavy cream, then churned to creamy pink mind-blowing bubblegum ice cream perfection!
Course: Dessert
Cuisine: American
Servings: 6 quart
Calories: 239kcal


For the Cornstarch Slurry

  • 1 tbsp plus 1 tsp cornstarch
  • 2 tbsp whole milk

For the Bubblegum Ice Cream

  • 45 pieces Bazooka Bubblegum
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2-3 tbsps granulated sugar
  • pinch salt


  • Make the cornstarch slurry by combining cornstarch and 2 tablespoons of milk in a small bowl. Stir until the cornstarch dissolves and set aside.
  • Fill a large bowl with ice water and place a 1-gallon Ziploc bag inside.
  • Combine the bubblegum, milk, and heavy cream in a blender. Blend on high until the bubblegum pieces are pureed into the milk. Pour the mixture into a medium saucepan, add the sugar, pinch of salt, and bring to a simmer over medium/high heat. Do not let the mixture boil over. Reduce the heat to low and add the cornstarch slurry. Whisking the entire time, cook the mixture until thickened, about 3-5 minutes.
  • Remove from heat and pour into Ziploc bag. Seal the bag and submerge it in the ice bath. Allow the mixture to cool completely, adding more ice as needed.
  • Once the mixture has cooled, place a cheesecloth over a fine mesh strainer and strain the mixture at least 3-4 times, washing out the cheesecloth each time. The cheesecloth will be sticky from the gum. Discard the solids.
  • Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions.
  • Makes 1 quart of ice cream.


Calories: 239kcal | Carbohydrates: 17g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 55mg | Potassium: 143mg | Sugar: 12g | Vitamin A: 715IU | Vitamin C: 0.2mg | Calcium: 123mg