It’s no secret around here that I love bubblegum.
And if you’re new here, hi, my name’s Hayley and I’m a full-fledged bubblegum addict. And if I could, I would only make bubblegum-themed and flavored treats and only feature them on this blog because frankly, I don’t really care about so-and-so’s love affair with peanut butter & chocolate and I could reaaaalllllly do without it.
But bubblegum. The heavens are singing and they sound GUMMYFREAKINGLICIOUS.
A few weeks ago, Shelly posted this 2 Ingredient Ice Cream and I was wowed and amazed. Having never owned an ice cream machine and having previously only known of the traditional methods of making ice cream using ingredients like rock salt (uhhhh) I’ve avoided making it like the plague and preferred my ice cream bought and rhyming with “Fryers.”
I lead a simple life. Sue me.
So when I realized ice cream could be made and consumed for a basic TWO ingredients (of which there is NO rock salt) and said-two ingredients would not have to be thrown into a complicated contraption and frozen for a certain period of time and/or rolled around in an oversized hamster wheel on the floor to entertain the kids, I was thrilled.
Because I own neither rock salt, nor an ice cream maker, nor the fancy spherical-shaped ice cream contraption. I just own an appetite for bubblegum ice cream, unquenchable due to the lack of bubblegum ice cream ANYWHERE (Baskin Robbin’s version doesn’t count and I’ll tell you why soon).
It’s seriously SO goof-proof and SO amazing. It has the same consistency as any ol’ ice cream but can be made cheaper than your favorite pint, frozen for forever, and is incredibly versatile to suit your every craving. (Girl Scout Cookie leftover ice cream, anyone?? I’m thinking Thin Mints)
But of course, in my house I only think about myself (I consider cooking dinner for my family nightly enough selflessness that I can make my own damn ice cream) and I made the ice cream I’d most want. No peanut butter cups. No chocolate.
Pure, unadulterated bubblegum.
Oh, and in case you were wondering why BR’s bubblegum ice cream doesn’t count? It doesn’t have gumballs. It has a lame excuse for a chicklet which is awful and absolutely disappointing. And for the record, bubblegum ice cream is NOT bubblegum ice cream without the actual gumballs.
I don’t care about your teeth. You make this ice cream, you toss in the gumballs. Capiche?
2 cups heavy whipping cream
1 can sweetened condensed milk
1 dram Lorann-Oils Bubblegum oil (I found mine in a two-pack at Hobby Lobby)
Okay, so it’s four ingredients after my spiel about the gumballs. WHATEVER.
1. In the bowl of a stand mixer fitted with the whisk attachment, begin whipping the very cold whipping cream on high speed for about 2-3 minutes or until stiff peaks form. You’re whipping it into completely stiff, whipped cream oblivion, people.
2. Gently fold in the can of sweetened condensed milk and the dram of bubblegum oil, carefully working semi-quickly as to avoid deflating the whipped cream. If desired, tint your ice cream with pink food coloring and gently stir that in.
3. Once ice cream is flavored and tinted, lightly toss in some gumballs. Pour the mixture into an airtight, freezer-safe container, seal tight, and freeze for about 6 hours or until firm.
Best part? The versatility. I’m telling you, it’s insane. I also made my family a Moose Tracks-type ice cream with a fudge swirl and PB cups which was gone in minutes (explaining the lack of picture, of course). Next up, I want to do something minty (hello, Girl Scout Thin Mints) or cake batter. Really, this recipe is limited to your imagination, so use it!
Have a wonderful day!
May be linked to: Trick or Treat Tuesdays, Crazy Sweet Tuesdays, Cast Party Wednesday,Dwell On Friday, Mrs. Fox’s Sweet Party, Sweet Treats Thursdays, Tuesday Talent Show, Sweet Tooth Friday, Sweets for a Saturday, Strut Your Stuff Saturday