Bubble gum and ice cream, it can’t get better than that. Bubble gum was another one of those forbidden ice cream flavors when I was a kid. I’m not sure if was because my parents didn’t like the flavor when they had to help us with our drippy cones, or if it was the sticky napkin on the side with all the pieces of bubble gum piled up waiting to be eaten at the end.
While I can’t guarantee this will be the cleanest ice cream experience, it sure is one of the most fun. There probably are bubble gum flavorings out there, but I decided that the easiest way to flavor the ice cream was to use actual bubble gum. I used Bazooka for the “tea” to flavor the ice cream and then these cool Bazooka nuggets are mixed in at the last minute. Have fun!Print
Bubble Gum Ice Cream
- 3 cups Silk soy creamer (1 1/2 pints)
- 20 regular size marshmallows
- 1 package of bubble gum, not sugar-free ( I used Bazooka)
- 2 tablespoons mild oil: canola, avocado or coconut.
- pink food coloring
- Chiclets, Bazooka nuggets or other candy-coated bubble gum
- Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this).
- Heat for 1 minute, until soft and puffy.
- Whisk the soft marshmallows until smooth, then slowly pour in the soy creamer.
- Microwave for another 3-5 minutes, stirring every so often, until the creamer is hot but not boiling and the marshmallows are melted.
- Meanwhile, unwrap the bubble gum and place in a piece of cheesecloth and fasten with a twistie tie.
- Place the gum “tea bag” into the warm creamer and allow to steep and cool in the refrigerator.
- When the cream is cold, remove the bubble gum bag, give it a squeeze and throw away. Add the oil and food coloring.
- Freeze in an ice cream maker. I have a Cuisinart that works well. At the very end of the freezing, pour in the candy-coated gum and mix it around briefly before transferring the ice cream to a freezer container.