Homemade Bubblegum Ice Cream. Cold, creamy ice cream flavored like bubblegum and loaded with colorful gumballs! 

Glass ice cream cup filled with light blue colored bubble gum ice cream that has colorful gumballs inside.

I’ve always loved going to get ice cream.  There is definitely a difference between the ice cream from the ice cream parlor and the kind you buy in the tub at the market.  Maybe it’s the feel of the ice cream parlors?  It’s always cool and smells like sugar.

My favorite as a kid was the bubblegum ice cream.  Always a fun blue color and loaded with gumballs!  There was always the bonus of getting to chew the gum after the ice cream was gone too. This ice cream is so creamy and delicious.  The ice cream itself is loaded with bubblegum flavor.  Eating this reminds me of hot, sticky days as a child.

How to make Bubble Gum Ice Cream:

  1. Heat milk & bubble gum extract to a simmer. Or can use REAL bubblegum. Pink Bubblicious works great!
  2. In bowl whisk egg yolks and sugar. 
  3. Temper eggs. By adding some of the warm milk and whisking together. Then add the egg mixture to milk. 
  4. Cook until thickened while stirring.
  5. Stir in heavy cream.
  6. Chill completely. Either in ice bath for 20 minutes or cover and chill in refrigerator for 2 hours. 
  7. Churn and add gumballs. After churning the ice cream will have a soft serve consistency. Cover and chill in the freezer for 2 hours before serving.
Picture collage showing step by step how to make bubble gum ice cream, showing a bowl with egg yolks mixed with sugar, being tempered with hot milk, then cooked, pouring heavy cream in, putting the ice cream mixture in an ice bath and adding blue food coloring, churning, then adding gumballs to the churned ice cream.

Are you supposed to eat the gum in the ice cream?

Swallowing gum is not harmful as many of us may have been told as kids. It’s really up to you what you do with the gumballs. Chew them as you eat the ice cream, spit it out, pluck the gumballs out before you eat, or maybe you just leave the gumballs out completely when you make the ice cream and enjoy bubble gum flavored ice cream without the gum.

Pro Tips:

  • Plan Ahead: when using a frozen bowl ice cream maker method, you will need to freeze the bowl for about 15 hours prior to making the ice cream. Make sure that you are following the directions specific to your ice cream maker.
  • Color: using eggs in this recipe gives a yellow hue to the ice cream, and if you are using real bubblegum, the pink color can mix with that. Adding food coloring combines with the natural colors of the cream mixture. It may take more food coloring to get the exact color you want.
  • Clean Up: when you are washing your pot from cooking the ice cream mixture and the bubblegum, you will probably find a small amount of bubblegum residue on your pot.  Just turn on the cold water to give it a wash and it will come right off!
An ice cream scoop scooping up light blue colored bubble gum ice cream.

This recipe was initially published in 2014 when the only way to achieve the bubblegum flavor was infusing milk with actual bubblegum. Since then I’ve found Bubblegum extracts on the market that make it SO much easier to make this ice cream! Both methods for making this ice cream are now included in the recipe below.

More Summer Treats:

An ice cream scoop scooping up light blue colored bubble gum ice cream.

Homemade Bubblegum Ice Cream

5 from 21 votes
This homemade ice cream is bubblegum flavored and loaded with fun colorful gumballs.


  • 2 ½ cups whole milk
  • cups heavy cream
  • tsp bubblegum extract, OR 1 package Bubblicious pink bubblegum
  • ¾ cup sugar
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 4-6 drops of food coloring, can use blue or pink, or can omit
  • 1 cup small mixed color gumballs


  • Pour milk, cream and bubblegum extract into a medium size saucepan and bring to a simmer, where the milk is bubbling along the edges of the saucepan.
  • In a small bowl combine the egg yolks with the sugar, stir together. Take 1/2 cup of the warmed milk and pour in a steady stream into the eggs while whisking to prevent curdling.
  • Add the egg mixture to the milk in the saucepan and continue cooking over medium, while whisking, for 5-7 minutes until the mixture is thickened.
  • Remove mixture from heat and pour into a large bowl over ice to chill for 20 minutes, or cover and place in refrigerator for at least 2 hours until chilled.
  • Once mixture is completely cooled, add to your ice cream mixer for churning.
  • Churn ice cream for about 15 minutes, add in the gumballs, continue to churn for another 5 minutes. The consistency will be soft. Place ice cream in a sealed container and freeze for about 2 hours prior to serving.



  • Food Coloring: can be omitted if needed
  • Gumballs: can be a choking hazard for young children, please use your discretion, these can be left out of the ice cream if needed.
  • Using REAL Bubblegum instead of Bubblegum extract: Follow Instructions above, omitting the bubblegum extract and adding real bubblegum into the milk. Bring to a simmer, while whisking, continue cooking for 15-20 minutes. The gum will dissolve, there will only be small pieces of it in the mixture. Continue with instructions above.
  • Simmering the gum can leave residue in the saucepan used. Use stainless steel pots to help with cleanup. 


Serving: 1serving, Calories: 296kcal, Carbohydrates: 24g, Protein: 4g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 142mg, Sodium: 53mg, Potassium: 143mg, Sugar: 23g, Vitamin A: 877IU, Vitamin C: 1mg, Calcium: 124mg, Iron: 1mg
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