There’s something truly joyful about bubblegum-flavored desserts. That unmistakable sweet, fruity aroma, the playful pink hue, and the sense of nostalgia it brings all come together in one magical scoop. Thank you so much for being here—it means the world to share this Bubblegum Ice Cream Recipe (No Eggs) with you. This version is rich and creamy without the use of eggs, which means it’s easier to prepare and ideal for those with egg allergies or dietary restrictions.
I created this recipe to celebrate childhood memories and turn a simple scoop of ice cream into an experience. Whether you’re planning a birthday party, looking for a fun summer project with the kids, or just need something to brighten your week, this ice cream delivers. And yes, it’s pink, it’s playful, and it’s positively bursting with bubblegum flavor. If you love all things colorful and sweet, you’re going to adore this one.
What Is Bubblegum Ice Cream?
Bubblegum ice cream is a classic American frozen treat that combines the bright, fruity flavor of bubblegum with the smooth, creamy texture of churned ice cream. Typically seen in ice cream parlors and nostalgic dessert shops, it’s a favorite among kids and adults who enjoy a sweet flashback to their youth.
What makes this recipe unique is that it uses real bubblegum to infuse the flavor, rather than relying solely on artificial extracts. We blend the gum directly into the milk and cream, simmer it gently, and thicken the base with a cornstarch slurry instead of egg yolks. The result is a creamy, chewy-free ice cream that’s rich in flavor and silky in texture.
You can make it as naturally pink or as vibrantly fuchsia as you like by adjusting the food coloring or using natural alternatives like beet powder. And best of all, it’s easy to customize with sprinkles, drizzles, and cones to match any occasion.
Why You’ll Love This Bubblegum Ice Cream Recipe (No Eggs)
There are so many reasons this recipe will become a go-to for parties, nostalgic cravings, or any time you want a unique treat.
- No eggs needed: Skipping eggs means a quicker prep time and no risk of curdling. This eggless method is also perfect for anyone with egg allergies or those following a vegetarian diet that excludes eggs.
- Nostalgic flavor: That familiar pink bubblegum taste brings back memories of childhood, sleepovers, and after-school treats. This is the ice cream you didn’t know you needed back in your life.
- Visually stunning: With its soft pink hue and sprinkle-studded presentation, this ice cream is absolutely Instagram-worthy. Ideal for kids’ birthdays, themed parties, or just because.
- Customizable texture and flavor: Make it ultra-creamy by adjusting the milk-fat ratio, add sprinkles or white chocolate, or even swirl in candy pieces for extra texture.
- Perfect for make-ahead: This ice cream stores beautifully and actually improves in flavor after a day or two in the freezer, making it a great prep-ahead dessert.
What Does Bubblegum Ice Cream Taste Like?
Imagine the sweet, slightly fruity, and candy-like flavor of classic pink bubblegum—like Bazooka, Hubba Bubba, or Double Bubble—but smoother, cooler, and more decadent. It’s not overly sugary thanks to the balance of cream and a pinch of salt, which tempers the sweetness and enhances the depth of the flavor. The result is both fun and surprisingly rich, with a creamy mouthfeel that makes each bite a delight.
You’ll pick up hints of strawberry, banana, and cotton candy in the flavor profile, even if those aren’t explicitly added. It’s the magic of bubblegum flavor—complex, sweet, and slightly mysterious in the best way.
Benefits of Making Homemade Bubblegum Ice Cream
Making your own bubblegum ice cream at home comes with a whole list of perks.
- You control the ingredients: Skip preservatives and artificial thickeners. Use the gum and cream you trust, and adjust sugar and coloring to your preference.
- Egg-free simplicity: No tempering eggs or cooking custard. This recipe relies on cornstarch for thickening, which is foolproof and fast.
- Flexible and fun: Play with add-ins like rainbow sprinkles, swirl in some cotton candy, or top it with a white chocolate drizzle.
- Freezer-friendly: Make it ahead and serve whenever the craving strikes.
- Impress your guests: It’s not every day someone offers you homemade bubblegum ice cream!
Ingredients
For the Bubblegum Base:
- 45 pieces of pink bubblegum (Bazooka or similar)
- 2 cups whole milk
- 1 cup heavy cream
- 2–3 tablespoons granulated sugar (adjust to taste)
- Pinch of salt
For the Thickening Slurry:
- 1 tablespoon + 1 teaspoon cornstarch
- 2 tablespoons whole milk
Optional Add-ins:
- Pink food coloring (for vibrancy)
- Rainbow sprinkles
- White chocolate drizzle or shell
- Sugar cones or waffle cones
Tools You’ll Need
- High-speed blender
- Medium saucepan
- Whisk
- Mixing bowls
- Ice cream maker (manual or electric)
- Fine mesh strainer (if removing gum pulp)
- Ice bath setup (large bowl with ice and a smaller bowl or bag)
- Freezer-safe container with lid
Ingredient Substitutions and Additions
- Milk: Use half-and-half or coconut milk for a creamier or dairy-free option, though the flavor will change slightly with coconut milk.
- Sugar: You can substitute with honey or maple syrup, but the taste will shift. Keep it classic for that pure bubblegum flavor.
- Food coloring: Omit or replace with beet powder or pitaya (dragon fruit) powder for a natural pink hue.
- Add-ins: Crushed candy, mini marshmallows, or even pink rock candy can be stirred in before freezing for extra fun.
Step-by-Step Instructions
Step 1: Make the Cornstarch Slurry
In a small bowl, combine the cornstarch and two tablespoons of milk. Whisk until smooth and lump-free. Set aside.
Step 2: Set Up an Ice Bath
Fill a large bowl with ice water and nest a smaller bowl or zip-top bag inside. This will be used to cool your ice cream base quickly after cooking.
Step 3: Blend the Bubblegum
Place the 45 pieces of bubblegum, 2 cups of whole milk, and 1 cup of heavy cream into a high-speed blender. Blend until the gum is fully broken down and the mixture is smooth and pink. This will take about one minute on high.
Step 4: Strain (Optional)
If you prefer a completely smooth texture, strain the mixture through a fine mesh sieve into a saucepan to remove any gum pulp.
Step 5: Heat the Base
Transfer the mixture to a saucepan. Add the sugar and a pinch of salt. Heat over medium heat, stirring often to prevent sticking, until the mixture starts to steam but not boil.
Step 6: Add the Slurry and Thicken
Whisk in the cornstarch slurry. Continue stirring until the mixture thickens slightly—this will take about 3 to 5 minutes. The texture should coat the back of a spoon.
Step 7: Cool the Base
Immediately pour the hot base into your ice bath bowl or bag. Stir occasionally until it reaches room temperature, then transfer to the refrigerator and chill for at least 4 hours or overnight.
Step 8: Churn the Ice Cream
Once chilled, pour the base into your ice cream maker and churn according to the manufacturer’s instructions. Most machines will take 15 to 25 minutes. At the end, you should have a soft-serve texture.
Step 9: Add Extras and Freeze
Fold in rainbow sprinkles or any desired add-ins. Transfer the ice cream to a freezer-safe container, smooth the top, and freeze for at least 4 hours or until firm.
Step 10: Serve and Enjoy
Scoop into bowls or cones. Top with melted white chocolate, more sprinkles, or fun candies for a whimsical finish. Serve immediately and enjoy the smiles.
Serving Suggestions
- Serve in sugar cones for a classic presentation.
- Top with a drizzle of melted white chocolate or hard-shell topping.
- Add cotton candy on the side for a carnival-style dessert.
- Serve alongside fruity cocktails for adults—this ice cream pairs beautifully with fun drinks like this Cotton Candy Swirl Cocktail.
- Create mini bubblegum ice cream sandwiches with pink macarons.
Expert Tips
- Use fresh gum: Older gum may not blend well or provide the same flavor intensity.
- Chill fully: Don’t skip chilling the base. It ensures a better churn and final texture.
- Keep it airtight: Press plastic wrap or parchment directly onto the surface of the ice cream before sealing to prevent freezer burn.
- Experiment with toppings: This ice cream is a blank canvas for fun toppings like rock candy, jellybeans, or even edible glitter.
Storage Instructions
Store the ice cream in a freezer-safe container with a tight-fitting lid. For best texture, consume within two weeks. Always keep it tightly sealed and avoid frequent temperature changes to prevent ice crystals from forming.
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes! After chilling the base, pour it into a shallow dish and freeze, stirring vigorously every 30 minutes for 3–4 hours. The result will be less creamy than churned ice cream but still delicious.
Is bubblegum safe to eat in ice cream?
Yes. We blend the gum into the base and either strain it or allow it to dissolve partially. There are no large gum chunks in the final product.
Can I use bubblegum extract instead?
You can substitute 1–2 teaspoons of bubblegum extract for the gum itself. This will yield a more artificial, candy-like flavor but will still be tasty.
Can this be made vegan?
Try using a blend of full-fat coconut milk and oat milk with a vegan bubblegum flavoring. Note that it may affect the texture and flavor slightly.
Conclusion
This Bubblegum Ice Cream Recipe (No Eggs) is more than just a dessert—it’s a scoop of happiness, a taste of childhood, and a fun way to bring creativity into your kitchen. It’s perfect for celebrations, creative dessert nights, or just because you deserve something sweet and unforgettable.
And if you’re looking for more whimsical or retro-inspired treats, check out these fun and flavor-packed ideas:
These playful drinks pair perfectly with a scoop of bubblegum ice cream and bring even more fun to your next party or gathering.
Share Your Creation
Did you try this recipe? I would love to see how it turned out! Leave a review and rating below to help others, and be sure to share your photos on Pinterest or Instagram and tag me. Your take on this recipe might just inspire someone else to give it a try.
Nutritional Information (Approx. per 1/2 cup serving)
- Calories: ~180
- Total Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Sugars: 20g
- Protein: 2g
- Sodium: 40mg
Please note that nutritional content will vary based on specific brands and quantities of ingredients used.
So go ahead—dust off your ice cream maker, unwrap some pink bubblegum, and treat yourself to a little magic. This bubblegum ice cream is guaranteed to make you smile.
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Bubblegum Ice Cream Recipe (No Eggs)
Description
This bubblegum ice cream recipe is everything fun, pink, and nostalgic—without the eggs! Made with real bubblegum, it’s a creamy and playful dessert kids go crazy for and adults secretly love too. Whether you’re planning a birthday party, a retro-themed treat night, or just craving something whimsical and sweet, this no-egg bubblegum ice cream is your new go-to. Bonus? It’s super easy to make and endlessly customizable with sprinkles, drizzles, and candy toppings!
Ingredients
For the Bubblegum Base:
45 pieces of pink bubblegum (Bazooka or similar)
2 cups whole milk
1 cup heavy cream
2–3 tablespoons granulated sugar (adjust to taste)
Pinch of salt
For the Thickening Slurry:
1 tablespoon + 1 teaspoon cornstarch
2 tablespoons whole milk
Optional Add-ins:
A few drops of pink food coloring (for brighter color)
Rainbow sprinkles
White chocolate drizzle or shell
Sugar cones or waffle cones for serving
Instructions
Make the Slurry
In a small bowl, whisk together the cornstarch and 2 tablespoons of milk until smooth. Set aside.Prep an Ice Bath
Fill a large bowl with ice water. Nest a smaller bowl or zip-top bag inside it to cool the base quickly after cooking.Blend the Bubblegum
In a high-speed blender, combine the bubblegum pieces, whole milk, and heavy cream. Blend until fully smooth and pink.Strain (Optional)
If you want a silky-smooth texture, strain the blended mixture through a fine mesh sieve to remove any gum residue.Heat the Mixture
Pour the bubblegum base into a saucepan. Add sugar and salt. Heat over medium, stirring regularly, until it starts to steam—don’t let it boil.Thicken the Base
Whisk in the cornstarch slurry. Keep stirring over medium heat until the mixture thickens slightly (about 3–5 minutes). It should coat the back of a spoon.Cool It Down
Pour the warm base into your prepped ice bath container. Stir occasionally until it reaches room temperature. Then refrigerate for at least 4 hours or overnight.Churn
Pour the chilled mixture into your ice cream maker. Churn according to your machine’s instructions (usually 15–25 minutes) until it reaches soft-serve consistency.Freeze to Firm
Fold in rainbow sprinkles if using, then transfer the ice cream to a freezer-safe container. Freeze for 4 hours or until scoopable and firm.Serve and Decorate
Scoop into cones or bowls, top with white chocolate drizzle, extra sprinkles, or any of your favorite candy toppings. Enjoy every colorful bite!
Notes
If you’d rather not have any gum bits in your ice cream, strain the base after blending.
You can use bubblegum extract in place of real gum—start with 1 to 2 teaspoons and adjust to taste.
For a natural pink hue, try using a pinch of beetroot powder or freeze-dried strawberry dust instead of food coloring.
Want an even creamier texture? Sub ½ cup of the whole milk with more heavy cream.
Store ice cream in an airtight container with parchment pressed on top to prevent ice crystals. Best enjoyed within 2 weeks.
No ice cream maker? No problem—freeze the mixture in a shallow dish, stirring every 30 minutes for a few hours for a no-churn version.