Bubblegum Milkshake

Prep time: 5 minutes Total time: 5 minutes Servings: 1–2 tall glasses

Ingredients For the milkshake:

3 large scoops vanilla ice cream (about 2½–3 cups / 600–700 ml)
⅓ cup + 1 tbsp whole milk (about 100 ml) – start conservatively
4–5 tbsp bubblegum-flavored syrup or sauce (the bright pink kind — Torani, Monin, or the ice-cream-truck classic)
¼ tsp vanilla extract (optional, softens the flavor)
A tiny drop of pink food coloring (optional, for that perfect pastel vibe)

For garnish (this is the fun part — go big):

Instructions

Warm 1–2 tbsp bubblegum syrup for in the microwave for 10 seconds until runny. Drizzle and swirl it inside your glass(es) in thick ribbons. Pop the glasses in the freezer for 1 minute — it sets up and looks straight out of a 90s soda shop.
Add ice cream, milk, 4–5 tbsp bubblegum syrup, vanilla, and a drop of pink food coloring (if using) to a blender.
Blend until super smooth and creamy. It should be thick but pourable — add an extra splash of milk only if needed. Taste and add another tablespoon of syrup if you want it extra nostalgic.
Pour the bright pink shake into your chilled, drizzled glasses.
Crown with a huge swirl of whipped cream, drizzle more bubblegum syrup in a zigzag, shower with sprinkles, scatter mini marshmallows, and top with a piece of real bubblegum or a gumball perched on the cream. Stick in a striped straw and serve immediately.

Extra ideas

Double Bubblegum: add ½ tsp bubblegum flavor oil/extract (very strong — use sparingly)
Boozy (21+): 1–2 oz marshmallow vodka or cotton-candy vodka
Freak-shake level: rim the glass with pink frosting and roll in sprinkles before drizzling

Pure childhood nostalgia in a glass — tastes exactly like blowing bubbles on a summer day!

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