An easy recipe for a no-churn bubble gum ice-cream packed with classic bubble gum flavour and topped with mini marshmallows! Ice-cream and summer go hand in hand. We hardly make it through a week in the summer without enjoying ice cream at least once. If you and your family are as crazy about ice cream as we are, you need to give making your own ice cream a try. Last week I shared a delicious recipe for Gluten Free Salted Caramel & Brownie Ice-cream and now I am back to share another favourite for you!
With traditional home made ice cream, you have to cook cream, sugar and eggs together to make a custard, which then needs to be cooled, then churned in an ice cream maker. And if you’re doing it without a machine, the ice cream has to be vigorously beaten several times during the freezing stage to prevent ice crystals from forming. I had no idea that by combining condensed milk and cream and freezing it for a few hours, you will end up with the most divinely textured ice cream without all the hard work!
The magic ingredient here is the condensed milk. It takes the place of the custard base, and when combined with the whipped cream, does an amazing job of replicating the texture of the creamiest, sweetest, softest ice cream you’ve ever had. All in less than 1/4 of the time it takes to make ice cream the traditional way.
THE BUBBLE GUM FLAVOURING
If you aren’t crazy about bubble gum flavour, you can cut back on the amount of bubble gum flavoring that you use. The recipe gives a 1/2 tsp to 1 tsp, but you could add less if you like. A little bit goes a long way with flavour oils, so you may want to add 1/4 tsp, give it a taste, then add more if you think it needs more flavour. Scroll down to the bottom of this post for an affiliate link for bubblegum flavouring.
Remember if you make this recipe, I would love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #laurasglutenfreekitchen
- 397g can sweetened condensed milk
- 500mL/2½ cups cream
- 1tsp blue food colouring
- ½ tsp - 1 tsp bubble gum flavouring. add to your liking
- A handful of mini marshmallows
- In a medium bowl, with an electric beater, beat the cream until soft peaks form taking care not to over beat.
- Add in the condensed milk, food colouring and bubble gum flavouring. Mix until combined.
- Pour the mixture into a 9x5 loaf pan or lunch box and spread evenly.
- Sprinkle mini marshmallows over the top.
- Freeze for 4-6 hours until fully set.
- Remove from the freezer ten minutes prior to serving. Use an ice-cream scoop dipped into hot water.
