Remember that bright pink (or blue!) bubblegum ice cream from childhood? The one loaded with actual gumballs that you'd save until the end? That's exactly what we're making today.
This Ninja Creami Bubble Gum Ice Cream is the real deal: sweet, candy-like, and so nostalgic you'll feel like a kid at Baskin-Robbins again.
The secret is using real bubble gum flavoring (I use LorAnn Oils) instead of trying to melt actual gum into the base. Full disclosure, I did not attempt to melt an actual gum. The extract gives you that authentic bubblegum taste without the sticky mess, and it works perfectly in the Ninja Creami.
No pudding mix, no weird ingredients. Just a creamy, dreamy, throwback-to-your-childhood kind of ice cream.
If you’re on a full-on candy shop kick, you’ll also love my cotton candy ice cream. It’s the same nostalgic vibe, just extra swirly.
Jump to:
- Why You'll Love This Bubble Gum Ice Cream
- What Does Bubble Gum Ice Cream Taste Like?
- Ingredients You'll Need
- Substitution and Additions
- How to Make Bubble Gum Ice Cream
- 🍒Fun Mix-Ins and Topping Ideas
- Storage & Make-Ahead Tips
- 👪Serving Size
- 🌀Tools You’ll Need
- Tips for Success
- Recipe FAQs
- Artisan Ice Cream Flavors
- Unique Ice Cream Flavors
- Did you try this recipe?
- Ninja Creami Bubble Gum Ice Cream Recipe
Why You'll Love This Bubble Gum Ice Cream
- Authentic bubblegum flavor - Tastes exactly like the ice cream shop version.
- Fun pink or blue color - Kids (and adults) love the vibrant look.
- No pudding mix - Just real, simple ingredients.
- Creamy cottage cheese base - Adds protein and ultra-smooth texture.
- Kid-approved - Tested and loved by my own little taste testers.
- Budget-friendly - A fraction of ice cream shop prices.
- Easy to customize - Add gumballs, sprinkles, or keep it smooth.
What Does Bubble Gum Ice Cream Taste Like?
Bubble gum ice cream tastes like classic pink bubblegum candy, but frozen and creamy. It’s sweet with that instantly recognizable fruity flavor that’s hard to describe but impossible to miss.
The flavor comes from a blend of fruit notes (think strawberry, banana, and cherry) with a soft, almost vanilla finish. It doesn’t taste like you’re eating actual gum.
Ingredients You'll Need
- Half and half – Keeps it rich and creamy.
- Cottage cheese – Adds creaminess and a little protein boost.
- Sweetened condensed milk – Sweetens and helps with texture.
- Vanilla extract or vanilla bean paste – Adds depth to the flavor.
- Bubble gum flavor (I used Lorann Oils) – The key ingredient for that nostalgic taste.
See recipe card for quantities.
Substitution and Additions
- Replace half and half → Use equal parts heavy cream and whole milk.
- Replace cottage cheese → Try Greek yogurt or cream cheese for a tangy twist.
- Replace sweetened condensed milk → Use honey or maple syrup for a natural sweetener.
- Add-ins → Gumballs, sprinkles, or crushed sugar cones for extra fun!
How to Make Bubble Gum Ice Cream
- Blend everything in a blender or food processor until smooth.
- Freeze in a Ninja Creami pint for at least 24 hours on a level surface.
- Spin on "Ice Cream" mode in the Ninja Creami.
- If needed, respin for an ultra-creamy texture.
- Serve and enjoy!
🍒Fun Mix-Ins and Topping Ideas
- 🍬 Mini Gumballs – Classic mix-in for that true bubble gum experience!
- 🍪 Crushed Sugar Cones – Adds a crunchy, cookie-like texture.
- 🍫 White Chocolate Chips – Sweet, creamy, and pairs well with bubblegum flavor.
- 🎉 Rainbow Sprinkles – Because everything is better with sprinkles!
- 🍓 Chopped Strawberries – A fruity twist that complements the bubblegum taste.
Storage & Make-Ahead Tips
- Storing leftovers: Smooth the top flat before you put the lid back on. It helps prevent ice crystals and keeps things even if you respin later.
- Eating it after it’s been refrozen: It will freeze solid. To eat it again, either respin it (add a splash of milk if it turns crumbly), let it sit on the counter for 10 to 15 minutes, or microwave it for 10 to 15 seconds on a low or defrost setting.
- Important: If you added gumballs or other mix-ins, do not respin or they will get chopped up and streak through the ice cream.
- Batch prep: Make a few pints at once and freeze them. Spin one whenever you want a quick treat.
- How long it lasts: Best within 2 to 3 weeks. After that you might get more ice crystals, but it is still safe to eat.
👪Serving Size
This recipe is made for the Ninja Creami Deluxe and serves 4 people.
Using the standard 16-oz pint (Original or Breeze models)? Use two-thirds of all ingredient amounts.
🌀Tools You’ll Need
- Blender: Makes mixing ingredients effortless.
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show, perfect for creating creamy, smooth ice cream.
- Ninja Creami Pint Container: The pint container is essential for freezing and churning your ice cream mix.
Tips for Success
- Blend cottage cheese smooth. Any remaining curds will create a grainy texture. Blend for at least 30-60 seconds.
- Taste before freezing. The base should be slightly sweeter and more flavorful than you want. Freezing dulls both sweetness and flavor.
- Start with less flavoring. You can always add more bubblegum flavor, but you can't take it away. Start with 1 teaspoon and taste.
- Use gel food coloring. It gives more vibrant color without adding extra liquid. Liquid food coloring works but requires more drops.
- Let it soften before spinning. If the pint is rock-solid, 5 minutes at room temperature helps.
- Add gumballs AFTER spinning. Use the Mix-In function to incorporate them without pulverizing.
Recipe FAQs
Cottage cheese adds creaminess and protein without any detectable flavor. When blended smooth, it creates an ultra-creamy texture. You can substitute Greek yogurt or cream cheese, or skip it entirely (the ice cream will just be slightly less creamy).
Not really. The bubblegum flavor is what makes this taste like bubblegum ice cream. Without it, you'd just have sweet vanilla ice cream. The extract is essential for authenticity.
The ice cream itself is completely safe. If adding gumballs, be aware they freeze very hard and can be a choking hazard for young children. Consider using mini gumballs or skipping them entirely for very young kids.
Some traditional recipes melt real bubblegum into the milk base, then strain it out. This works but is messy and inconsistent. The extract is much easier and gives a more reliable flavor.
Did you try this recipe?
Share how it turned out in the comments below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you! - Rose
Ninja Creami Bubble Gum Ice Cream Recipe
Equipment
- 1 Ninja Creami Deluxe
- 24 ounces Ninja Creami Pint Container
- 1 Blender
Ingredients
- 1¾ cups half and half
- ½ cup cottage cheese
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon bubble gum flavor I used Lorann Oils
- 1-2 drops Blue food color optional
Instructions
- Blend everything in a blender or food processor until smooth.1¾ cups half and half, ½ cup cottage cheese, ½ cup sweetened condensed milk, 1 teaspoon vanilla extract or vanilla bean paste, 1 teaspoon bubble gum flavor, 1-2 drops Blue food color
- Freeze in a Ninja Creami pint for at least 24 hours on a level surface.
- Spin on "Ice Cream" mode in the Ninja Creami.
- If needed, respin for an ultra-creamy texture.
- Serve and enjoy!
Amy says
I made this and it didn't last long! I had a bowl and my husband finished off the rest of it!
Rose Sioson says
Haha I love hearing that. Tell your husband he clearly has great taste. Thanks so much for making it and sharing that.
Tonya Rogers says
Why cottage cheese? Is there an alternative or can I leave it out?
Rose Sioson says
Hello Tonya! Cottage cheese makes the ice cream creamier and healthier since it's high in protein. You can use cream cheese or yogurt instead if you dont have cottage cheese. You may also skip it if you want but it may not be as creamy.
Rose Sioson says
This bubble gum ice cream was an absolute hit with my family! The sweet, nostalgic flavor took us right back to childhood, and the creamy texture made it even more irresistible. The fun color was just the cherry on top! If you give it a try, let me know—I’d love to hear what you think!