Vegan Bubblegum Ice Cream
When I first started thinking about creating Vegan Bubblegum Ice Cream, I wanted something that would take me back to those carefree summer days as a child, chewing bubblegum on the porch. The idea of making a vegan version felt like a fun challenge, and I knew it had to be simple enough for anyone to whip up. I love that this Vegan Bubblegum Ice Cream is made with coconut milk—it’s so creamy and dairy-free, which is a bonus! Plus, the bubblegum flavor and bright pink color make it as playful as it is delicious.
Finding the Perfect Flavor
Creating the Vegan Bubblegum Ice Cream flavor was all about finding that perfect balance of sweetness and nostalgia. Bubblegum flavoring can be a bit tricky since you want just enough to remind you of that classic childhood taste, but not too much that it overpowers the creamy base. After a few tries, I found that adding a small amount of bubblegum flavoring and those fun, square bubblegum pieces gave it just the right amount of chew and pop. And let’s not forget that the pink food coloring adds the perfect whimsical touch!
A Simple, No-Churn Recipe
The best part about this recipe is how easy it is. No ice cream maker, no complicated steps—just a hand mixer and a freezer-safe container. I love how quickly it comes together. First, you mix the chilled coconut cream with powdered sugar and vanilla, then stir in the flavor and color. After folding in the bubblegum pieces, all that’s left is to freeze it for a couple of hours. It’s the kind of recipe that you can start in the morning and enjoy by the afternoon.
Sharing with Family
One of my favorite things about making this Vegan Bubblegum Ice Cream is seeing the excitement on my nieces’ and nephews’ faces when I bring it out. It’s the ultimate kid-friendly treat, and even the adults love it too. There’s something magical about that first scoop—it’s sweet, creamy, and brings back memories of simpler times. Whether you’re serving it at a summer BBQ or just making it for yourself, this ice cream is bound to be a hit!
Table of Contents
Chef’s Notes- Vegan Bubblegum Ice Cream
- thoroughly chilled overnight. This helps the cream separate from the coconut water, giving the ice cream a rich, creamy texture.
- Scoop Coconut Cream, Not Water: When opening the coconut milk cans, avoid using the coconut water at the bottom; it will dilute the creaminess of the ice cream. Save it for smoothies or other recipes!
- Taste-Test Bubblegum Flavoring: The strength of bubblegum flavoring can vary, so start with a small amount and taste as you go. You can always add more if needed but be cautious about overdoing it.
- Add Bubblegum Pieces Just Before Freezing: Fold in the bubblegum pieces gently to avoid breaking them. If you add them too early, they might dissolve or lose their chewiness.
- Use an Airtight Container: To avoid freezer burn and keep the ice cream fresh, store it in an airtight, freezer-safe container.
- Stir After One Hour: For an extra creamy texture, stir the ice cream after it’s been in the freezer for one hour. This helps break up ice crystals and enhances the smoothness.
- Experiment with Color: The neon pink food coloring is for the classic bubblegum look, but feel free to use pastel colors or other fun shades if you prefer a different aesthetic.
Vegan Bubblegum Ice Cream
Beat the heat with this delightful Vegan Bubblegum Ice Cream! This easy-to-make, dairy-free treat is perfect for those scorching summer days. With a creamy coconut milk base and a fun bubblegum flavor, it’s a hit for kids and adults alike. Whip it up in just 5 minutes and let the freezer do the rest. Trust me, this is one dessert you won’t want to miss!
4
servings5
minutes0
minutes300
kcal2
hours2
hours5
minutesKeep the screen of your device on
Ingredients
- Coconut Cream Base
4 cans coconut milk chilled overnight
2 cups powdered sugar
1/2 tsp vanilla extract
- Flavor and Color
1/4 tsp bubblegum flavoring
3-4 drops pink neon food coloring
- Add-ins
1 package small square bubblegum pieces (like chicklets)
- Alternative Ingredients:
Coconut Milk: Almond milk or soy milk though texture may vary
Powdered Sugar: Coconut sugar or stevia for a lower glycemic index
Vanilla Extract: Almond extract or maple syrup
Bubblegum Flavoring: Strawberry or raspberry flavoring
Directions
- Prepare Coconut Cream – Open the chilled coconut milk cans and scoop out the thick cream into a mixing bowl, avoiding the coconut water as much as possible. Set aside the coconut water for another use or discard.
- Mix Ingredients – Add the powdered sugar and vanilla extract to the coconut cream. Using a hand mixer, blend on high speed for 2-3 minutes until the mixture becomes stiff and fluffy.
- Add Flavor and Color – Stir in the pink neon food coloring and bubblegum flavoring by hand until well combined.
- Incorporate Bubblegum Pieces – Gently fold in the small square bubblegum pieces.
- Freeze – Transfer the mixture to a freezer-safe container and place it in the freezer for at least 2 hours.
- Serve – Scoop into bowls and enjoy your homemade Vegan Bubblegum Ice Cream!
Equipment
- hand mixer
- mixing bowls
- measuring cups and spoons
- freezer-safe container
Nutrition Facts
- Calories: 300kcal
- Fat: 15g
- Saturated Fat: 13g
- Cholesterol: 0mg
- Sodium: 20mg
- Potassium: 200mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 35g
- Protein: 2g
- Vitamin A: 0IU
- Vitamin C: 2mg
- Calcium: 2mg
- Iron: 10mg
FAQs- Vegan Bubblegum Ice Cream
Can I use almond or soy milk instead of coconut milk?
Yes, you can, but the texture will not be as rich and creamy as with coconut milk. Almond or soy milk tends to be thinner, which may affect the ice cream’s consistency.
Can I make this recipe without a hand mixer?
You can mix the ingredients by hand, but it will take longer to achieve the stiff, fluffy consistency needed for the ice cream. A hand mixer makes this step much easier and quicker.
Can I substitute the bubblegum flavoring with another flavor?
Absolutely! You can use strawberry, raspberry, or even cotton candy flavoring for a different take on this ice cream.
How long will this ice cream last in the freezer?
The ice cream will last about 1 week in the freezer when stored in an airtight container. After that, it may start to develop ice crystals and lose its creamy texture.
Can I omit the food coloring?
Yes, the food coloring is purely for aesthetics and does not affect the flavor. The ice cream will be just as delicious without it, though it may have a white or slightly off-white color.
