Instructions

1. 1

   In a large bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form. The cream should hold its shape without collapsing.

2. 2

   Gently fold the sweetened condensed milk and bubblegum extract into the whipped cream, keeping as much air in the mixture as possible for a light texture. Add food coloring if using.

3. 3

   Fold in the mini gumballs or chopped gumballs carefully so they are evenly distributed but don’t break apart.

4. 4

   Transfer the mixture to a freezer-safe container, smoothing the top with a spatula. Cover tightly and freeze for at least 6 hours or overnight. The ice cream should be firm but scoopable.

5. 5

   Let the ice cream sit at room temperature for 3–5 minutes before scooping to make serving easier.