This isn’t a recipe, really. Just an idea of sorts that popped into our kitchen last week when, in search of summer fabulousness, we decided a bowl of ice cream would be ninety-eight times better if accompanied by colored bubblegum balls.
So, we pulled a soft bit of ice cream from the freezer and set to making ourselves homemade bubblegum ice cream. You know, the sort your mother never let you buy when you went out for family ice cream nights because you’d suck the ice cream from the little bits of bubblegum and store them in a pink, wet mound, to be saved until the final bite of ice cream was devoured at which point you’d shovel the lot of bubblegum in your mouth and get a piece stuck in your hair before the night was over. I’m tooootally not speaking from experience. This is your story.
Well, that WAS your story. Because it’s the twenty-first century now, and we mama cats are way cooler than the moms of yesteryear. (We’re a heckuva lot younger looking too, but that’s a topic for a different day). So, nowadays, mama’s can not only allow for the eating of bubblegum ice cream, but encourages the playing with it, too. We had bubblegum blowing races once the ice cream was eaten up and you should, too. It may not have been the prettiest family moment ever spent together (you have seen what happens to bubblegum once mixed with cold and sugary ice cream, yes?) but it sure was easy fun.
Homemade Bubblegum Ice Cream
1 cup cream
1/2 cup organic sugar
1/4 cup (20 g) nonfat dry milk
1/4 teaspoon bubblegum flavoring (or vanilla extract)
4 cups ice cubes
1/3 cup bubblegum
Toss all ingredients into your Vitamix. Starting with Variable One, turn your machine on and quickly increase speed to Variable 10, then to High. Press ingredients into the blades with your tamper. In about 30-60 seconds, the sound of the motor will change and four mounds should form. Stop machine. Do not overmix or melting will occur. Serve immediately or transfer to a plastic container and freeze until thickened. Serve topped with bubblegum balls.