Bubble Gum Ice Cream

Prep: 135 min Total: 135 min Servings: 8
Annie Lampella @ Ketofocus

By Annie Lampella, Pharm.D.

Published June 30, 2021 • Updated February 1, 2026

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This keto bubble gum ice cream recreates that classic ice cream parlor flavor using a zero-sugar extract and butterfly pea powder, all without eggs or sugar and with a texture that actually stays scoopable.

This recipe exists purely because I wanted to see if I could pull it off, and because nostalgia is a powerful thing.

lots of bubble gum ice cream cones in a dish

Bubble gum ice cream was one of those flavors that felt wildly exciting as a kid. Bright blue, a little ridiculous, and absolutely not something you’d expect to recreate at home, let alone without sugar. But after testing a few batches in my own kitchen, I found you really can get that familiar flavor and soft, scoopable texture without turning it into a rock-solid freezer brick or something that tastes like chemicals.

This version is egg-free, low carb, and intentionally simple. No cooking custards, no stabilizer blends, no weird aftertaste. Just a creamy keto ice cream base, the right extract, and a couple of small details that make all the difference.

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Bubble Gum Ice Cream

Prep 135m Total 135m 8 servings

Ingredients

Step by Step Instructions

Step by Step Instructions

1
Make bubble gum ice cream mixture

In a large bowl, mix together heavy cream, sweetener, salt, bubble gum extract, blue butterfly pea powder, vodka or white rum with a whisk until smooth. Refrigerate 2 hours.

whisking a blue ice cream base with a whisk
Ingredients for this step
  • 2 cups heavy cream
  • 1/2 cup powdered allulose
  • 1/8 teaspoon salt
  • 1/2 teaspoon bubble gum flavor extract
  • 1 teaspoon blue butterfly pea powder
  • 2 tablespoons vodka or white rum
2
Churn ice cream

Churn ice cream according to manufacturer’s instructions. Add sprinkles halfway through churning.

scooping up ice cream with scoop out of an ice cream maker
Ingredients for this step
  • 1 teaspoon sugar-free sprinkles
3
No-churn ice cream instructions

Mix ice cream mixture using an electric mixer or pulse in a blender until thickened and fluffy. Stir in sprinkles. Spoon into a freezer-safe container. Freeze until hardened.

Nutrition Per Serving
248 Calories
24g Fat
1.2g Protein
3.2g Net Carbs
3.2g Total Carbs
8 Servings
Nutrition disclaimer

The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.

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Bubble Gum Ice Cream

Frequently Asked Questions

What if I can't find bubble gum flavor extract?

Cotton candy or vanilla extract both work as substitutes. The flavor will be different, but you'll still get a fun, sweet ice cream.

How should I store this?

Store it in an airtight container in the freezer. It lasts 1-2 weeks, but the texture is best within the first week.

Can I make this ice cream without alcohol?

Yes! Skip the vodka or white rum and use allulose syrup or sugar-free maple syrup instead. An extra tablespoon of heavy cream helps too, but the syrup does a better job keeping it scoopable.

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holding a blue ice cream cone with sprinkles on top

The bubble gum flavor

This is the make-or-break ingredient. I tested more than one bubble gum extract, and they’re not all interchangeable. Some lean medicinal, some taste flat, and some are overpowering even in tiny amounts. The one that worked best for me had that classic “ice cream parlor” flavor without crossing into cough-syrup territory. My biggest takeaway: Start with less than you think you need. You can always add more, but once it’s mixed, there’s no fixing an over-flavored batch.

Color without food dye drama

That iconic blue color is optional, but let’s be honest, it’s part of the fun. I prefer butterfly pea powder because:
  • It gives a soft, natural blue
  • You only need a pinch
  • It doesn’t affect flavor
That said, this recipe still works perfectly without it. You can also go pink, purple, or skip coloring entirely if you want something more subtle. This is one of those “do it because it makes you smile” steps, not a requirement.

Why this stays scoopable (without eggs)

Low carb frozen desserts have a reputation for freezing solid, and honestly, that reputation is earned. Here’s what I learned while testing:
  • Erythritol alone freezes hard
  • Fat helps, but it’s not enough on its own
  • A small amount of alcohol really improves texture
I tested batches with and without vodka, and the difference after freezing overnight was obvious. The version with a splash stayed scoopable straight from the freezer. The one without it needed serious thaw time. If you don’t use alcohol, I’ve included alternatives below that work almost as well.
two blue ice cream cones in a white cup with a bubble gum machine in the background

If you don't want to use alcohol

I tested a few swaps, and these were the most reliable:
  • Allulose syrup – softens the texture and keeps it from getting icy
  • Sugar-free maple syrup – adds softness and a hint of sweetness
You’ll need more volume than vodka, but the payoff is a smoother freeze and easier scooping. What didn’t work as well: just adding more cream. That helps a little, but not enough to fix the texture long-term.

Ice cream maker vs No-churn (what I recommend)

If you own an ice cream maker, this is one of those recipes where it truly shines. You’ll get a light, creamy texture in about 20 minutes, and it’s ready to eat right away. No machine? You still have options, but expectations matter.
  • Shaking it in a jar or whipping it before freezing helps
  • You’ll still need a full freeze afterward
  • The final texture is denser, but still enjoyable
I’ve made it both ways. The churned version wins, but the no-churn version is absolutely doable if that’s what you have.

Troubleshooting

It froze too hard This usually means too much erythritol or not enough softening agent. Let it sit at room temp for 10 minutes, or adjust next time with alcohol or allulose. It tastes artificial You probably used too much extract or a brand that runs strong. Start smaller next time and build up slowly. It turned icy instead of creamy This happens if it’s over-frozen or the mixture wasn’t fully combined. Stir well before freezing and store in a shallow container to limit ice crystals. It got too thick while churning Stop the machine sooner. Over-churning can push it toward a butter-like texture.
About the Author
Annie Lampella, Pharm.D.

Annie Lampella, Pharm.D.

Annie is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis, she has over 14 years of experience developing family-friendly keto recipes based on the science of human metabolism.

Learn more about Annie View My Cookbook

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