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.