Bubblegum ice cream was one of my favorite treats growing up. There was something about the bright pink color, nostalgic flavor, and rainbow sprinkles that made it feel so much more exciting than an ordinary scoop of vanilla or chocolate.

So, in honor of summer, I decided to recreate that childhood favorite with a slightly more WellnStrong twist.

This high-protein bubblegum ice cream is creamy, colorful, and surprisingly easy to make. You don’t need an ice cream maker, and the entire recipe comes together with just a handful of ingredients. I added vanilla collagen protein powder for an extra protein boost and used rainbow sprinkles and Spry Gum instead of traditional sugar-filled gumballs.

The result is a playful no-churn ice cream that tastes like the bubblegum ice cream you remember ordering as a kid. It’s perfect for a summer gathering, birthday celebration, or one of those days when you simply want dessert to feel fun again.

Why You’ll Love This High-Protein Bubblegum Ice Cream

There are plenty of homemade ice cream recipes out there, but this one checks a few very important boxes for me:

• No ice cream maker required

• Only a few minutes of hands-on preparation

• Creamy, fluffy texture

• Added protein from collagen

• Classic bubblegum flavor

• Easy to prepare ahead of time

• Fun for both kids and adults

It’s also easy to customize. You can adjust the amount of bubblegum flavoring, choose a naturally derived food coloring, add more or fewer sprinkles, or serve the Spry Gum on the side.

The base is made with heavy whipping cream and sweetened condensed milk, which creates that classic creamy texture without requiring eggs, cooking, or churning. Whipping the cream incorporates air into the mixture, while the condensed milk provides sweetness and helps keep the finished ice cream smooth.

A Nostalgic Dessert With a Protein Boost

I love finding small ways to add more protein to recipes without completely changing the flavor or texture. For this homemade bubblegum ice cream, I added a scoop of vanilla collagen protein powder.

The vanilla flavor works especially well because it complements the sweet bubblegum flavor instead of competing with it. Collagen also tends to blend more easily into recipes than some traditional protein powders, which can occasionally create a chalky or grainy texture.

The exact amount of protein in each serving will depend on the collagen powder you use, the protein content of the other ingredients, and how many servings you divide the recipe into. If you want to calculate it precisely, add the protein from all the ingredients and divide that number by your desired number of servings.

Because collagen powders vary by brand, choose one that blends smoothly and has a flavor you already enjoy. A heavily sweetened or strongly flavored powder may affect the final taste of the ice cream.

This is still a rich, sweet dessert, not a replacement for a balanced meal or a primary source of protein. The collagen simply gives the nostalgic recipe a little nutritional upgrade without taking away from the fun of it.

Why I Love Spry Gum

One thing I’ve become much more intentional about over the years is my oral health. We often talk about nutrition, movement, sleep, and stress, but oral health is another meaningful part of our overall well-being.

One simple habit I’ve added to my routine is chewing Spry Gum after meals or coffee. It’s sweetened with xylitol instead of sugar, which is one of the reasons I love it. It helps keep my breath fresh, and the act of chewing sugar-free gum stimulates saliva production.

Saliva plays an important role in the mouth. It helps clear away food particles and neutralize some of the acids produced after we eat. According to the American Dental Association, chewing sugar-free gum increases saliva flow, which can help reduce plaque acids and support tooth enamel.

That doesn’t mean chewing gum replaces the basics. I still prioritize brushing, flossing, regular dental visits, and a nutrient-dense diet. I think of Spry Gum as one small, practical addition to those foundational habits.

I keep it in my purse, car, and at my desk because it’s so easy to reach for after lunch or a cup of coffee. Consistency is often less about doing something dramatic and more about making supportive habits convenient enough to repeat.

For this recipe, I used Spry Gum in place of traditional gumballs to tie in the nostalgic bubblegum theme. Add the gum as a garnish immediately before serving rather than freezing it inside the ice cream. Since gum is meant to be chewed rather than swallowed, remove it from the ice cream and enjoy it separately.

Spry Gum may not be appropriate for young children or anyone who has difficulty chewing or swallowing. It’s also important to keep anything containing xylitol safely away from dogs.

Ingredients for No-Churn Bubblegum Ice Cream

You only need a handful of ingredients to make this easy high-protein bubblegum ice cream. The exact measurements can be found in the recipe card at the bottom of the post.

Heavy whipping cream

Heavy whipping cream creates the light, creamy foundation of this no-churn ice cream. For the best results, make sure the cream is very cold before you begin whipping it.

You can also chill your mixing bowl and beaters beforehand, especially if your kitchen is warm. Cold cream whips more efficiently and holds its structure better.

Sweetened condensed milk

Sweetened condensed milk adds both sweetness and body to the ice cream. It helps create a rich, scoopable texture without requiring a traditional custard base or ice cream maker.

Make sure you’re using sweetened condensed milk rather than evaporated milk. Although the cans can look similar, the two products are not interchangeable in this recipe.

Vanilla collagen protein powder

Vanilla collagen gives the ice cream an extra boost of protein while complementing the bubblegum flavor. Whisking it into the condensed milk before combining the mixture with the whipped cream helps it dissolve evenly.

I recommend using a collagen powder you’ve tried before and already enjoy. The flavor and sweetness can vary significantly between brands.

Bubblegum flavoring

Bubblegum flavoring gives this recipe its signature nostalgic taste. Flavoring extracts can vary in strength, so it’s best to begin with a smaller amount and add more according to your preference.

You want the flavor to be noticeable without becoming overpowering. Taste the mixture before freezing it and adjust as needed.

Pink food coloring

A few drops of pink food coloring create that classic bubblegum ice cream color. You can use conventional or naturally derived food coloring based on your preferences.

Keep in mind that the color may look slightly lighter after the mixture is folded into the whipped cream.

Rainbow sprinkles

Because bubblegum ice cream should be fun. Rainbow sprinkles add color and a little texture to every scoop.

You can fold them into the ice cream mixture, scatter them across the top, or do both. I like reserving a few for serving so the final scoops look extra colorful.

Spry Gum

I used Spry Gum as a playful garnish instead of traditional gumballs. It carries the bubblegum theme through the recipe while featuring a product I already love and keep with me throughout the day.

Add the gum immediately before serving so it doesn’t become extremely hard in the freezer. Remember to remove it from the ice cream and chew it separately.

How to Make High-Protein Bubblegum Ice Cream

This recipe uses a simple no-churn method, which means you don’t need any special equipment beyond a hand mixer or stand mixer.

Begin by whipping the cold heavy cream until it forms stiff peaks. This step adds air to the mixture and gives the finished ice cream its light, creamy texture.

You’ll know the cream is ready when it holds its shape after you lift the beaters. Stop mixing once you reach stiff peaks. If you continue whipping beyond that point, the cream can become grainy and eventually begin turning into butter.

In a separate bowl, combine the sweetened condensed milk, vanilla collagen protein powder, bubblegum flavoring, and pink food coloring. Whisk until the mixture is smooth and the collagen has been fully incorporated.

Taste the mixture and adjust the bubblegum flavoring if necessary. It’s much easier to add a little more flavor than to correct a mixture that has become too strong.

Next, gently fold the condensed milk mixture into the whipped cream. Folding is important because it preserves the air you incorporated into the cream. Use a silicone spatula and work slowly until the color is even and no visible streaks remain.

Add the rainbow sprinkles, then transfer the mixture to a loaf pan or freezer-safe container. Cover it tightly and freeze until firm.

When you’re ready to serve it, let the container sit at room temperature for a few minutes. This will soften the ice cream slightly and make it much easier to scoop. Finish each serving with additional rainbow sprinkles and Spry Gum.

Scroll down to the recipe card for the exact measurements and complete instructions.

Tips for the Creamiest No-Churn Ice Cream

No-churn ice cream is simple, but a few small details can make a noticeable difference in the finished texture.

First, keep everything cold. Cold cream whips more efficiently and creates a more stable texture. If your kitchen is especially warm, chilling the bowl and beaters before you begin can help.

Second, avoid overmixing. Whip the cream until it reaches stiff peaks, but stop before it becomes grainy. When combining the whipped cream with the other ingredients, fold gently and only until everything is incorporated.

Third, don’t add too much collagen powder. Collagen can support the protein content of the recipe, but adding several scoops may change the texture or make the ice cream overly firm. One scoop provides a boost without overpowering the creamy base.

Finally, cover the ice cream well before freezing it. A tightly covered freezer-safe container helps protect the flavor and reduce the formation of ice crystals.

Can I Make Bubblegum Ice Cream Without an Ice Cream Maker?

Yes. That’s one of the best things about this recipe.

Traditional ice cream recipes are churned as they freeze, which helps incorporate air and limit the formation of large ice crystals. In this recipe, whipping the cream before freezing achieves a similar effect.

The sweetened condensed milk also helps create a rich, creamy texture, so you can make homemade bubblegum ice cream without buying another kitchen appliance.

Can I Make This Recipe Dairy-Free?

This particular recipe relies on heavy whipping cream and sweetened condensed milk, so substituting both ingredients will alter the flavor and texture. However, you can experiment with a dairy-free whipping cream and sweetened condensed coconut milk.

Keep in mind that coconut-based ingredients may contribute a noticeable coconut flavor. You’ll also want to confirm that your protein powder fits your dietary preferences. Collagen is derived from animals, so it isn’t vegan.

Can I Use Protein Powder Instead of Collagen?

You can experiment with a vanilla protein powder, but whey, casein, and plant-based protein powders behave differently from collagen. Some absorb more liquid and may make the ice cream thicker, chalkier, or icier.

If you substitute a traditional protein powder, begin with a smaller amount and check the texture before adding more. You may also need to adjust the sweetness if the powder is already sweetened.

How Long Does Homemade Bubblegum Ice Cream Last?

Store your homemade bubblegum ice cream in a tightly covered freezer-safe container. It will taste best when enjoyed within approximately two weeks.

While it may remain safe longer when continuously frozen, homemade ice cream can become harder and develop more ice crystals over time because it doesn’t contain the same stabilizers as many commercial varieties.

Keep the Spry Gum separate until you’re ready to serve the ice cream. Freezing gum directly in the mixture can make it extremely hard and difficult to chew.

A Fun Twist on a Childhood Favorite

This high-protein bubblegum ice cream is creamy, nostalgic, and just plain fun. It brings back all the joy of ordering a bright pink scoop as a kid, with an easy no-churn method and a little extra protein mixed in.

Sometimes wellness looks like a nutrient-dense breakfast, a strength-training session, or a walk after dinner. And sometimes it looks like finding a thoughtful way to recreate a dessert you loved growing up.

There’s room for both.