No Churn Bubble Gum Ice Cream Recipes
NO-CHURN ICE CREAM
Steps:
- In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
- In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
- Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture. Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
- Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
- Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!
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- Pour in sweetened condensed milk, vanilla extract, and bubble gum oil and fold in until smooth. Add in the pink gel food coloring and stir.
- Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes before serving.
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- In a large bowl, beat heavy whipping cream until thickened. Then pour in sweetened condensed milk, vanilla, and bubble gum oil. Fold into until smooth.
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- Place half the gum balls onto the ice cream. Then add the remaining ice cream and top with the leftover gumballs.
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- Beat whipping cream with an electric mixer until stiff peaks form. Fold in condensed milk and food coloring and bubble gum flavoring.
- Spoon half of the ice cream mixture into a loaf pan. Sprinkle with gum balls. Push gum balls into mixture with a tooth pick so that they are completely covered. Sprinkle more gum balls. Add the remaining ice cream mixture and sprinkle with more gum balls.
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- Add heavy whipping cream, food coloring, and bubblegum flavoring to a medium-size bowl. Beat on high speed until stiff peaks form. (Or work those muscles by whipping by hand with a whisk).
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