Ice Cream Foaming Bubble Bombs

Note:  Some colours and scents are now deleted.  The video tutorial still has the original names.

The sun is shining, and December is looming up fast, and these Bubble Bombs are perfect for all those reasons!  These yummy scoops are packed with skin softening, skin loving butters – we have two “flavours” to work with – Coconut and Lime Fragrance and Pineapple Papaya Fragrance – making gorgeous gelati coloured scoops.

They combine the fizz of a Bath Bomb and the foam of a Bubble Bar and are a nice way to indulge – whether you have a nice roomy bath tub, or a foot spa, they are suitable!  The mixture is suited to using an ice cream scoop which leaves that lovely texture on the dried bomb and also helps make packaging easier.  You can pop them into cake cups as we have, or into boxes or bags or into a large cookie jar for display.

Each batch makes 6 scoops.  If using "Add to Cart", the ingredients listed make 2 batches (1 batch of Pineapple Papaya and 1 batch of Coconut and Lime scoops).  If preferred just delete one set of colour and fragrance to make 12 foaming bubble bombs of the same colour ☺

If you get called away to the phone during this project (as I was for 20 minutes) just give the mixture a little zap in the microwave for 30 seconds depending on how long you were on the phone!  This will return the mixture to a more malleable and less crumbly texture so you can easily scoop them.

You can watch the slide show for the overview, and see below that for the ingredients and details.


Ingredients per batch of 6 scoops:

Wet (Butters) Ingredients:

• 50g Cocoa Butter
• 30g Mango Butter
•       Glycerine PF - If on hand it's useful to add moisture but is optional

Dry Ingredients:

• 260g Bicarbonate of Soda
• 120g Citric Acid
•   60g SLSA

Colour and Fragrance Batch 1:

• 3 - 6 drops BRITES FOR CP (LIQUID) - Green
• 3 - 6 drops Carmine Red Liquid Pigment Dispersion
• 8 - 10g/ml Coconut and Lime Fragrance

Colour and Fragrance Batch 2:

• 3 - 6 drops BRITES FOR CP (LIQUID) - Orange
• 8 - 10g/ml Pineapple Papaya Fragrance

* Glycerine – optional, if you feel the mixture is too dry you can add approximately 1 dessertspoon of liquid Glycerine (10 – 15g) to make them easier to handle.  Don’t be fooled though, the mixture looks dry until you squeeze it in your fingers (or warm it up again).

Suitable Packaging – if gifting “hand to hand” cardboard Cupcake or Muffin Cups in cello boxes or bags, if transporting, our Economy Tubs work, or other packaging that can take the scoops and the lid to avoid squishing the scoops.

NOTE:  Take care when stepping into and out of the bath as the bath may be slippery

Equipment:

2 x medium or large mixing bowls or jugs
1 small microwave safe jug
Thermometer - useful but optional
Scales, preferably digital
Sieve
Face Mask (only needed whilst sieving SLSA – to avoid this just mix the dry powders outside where there is plenty of ventilation.  If you don’t’ have a mask, see tips below on sieving without creating any dust)
Mixing spoon
Disposable gloves
Paper towel
Ice Cream Scoop or Meatballer – whatever size you prefer – small scoops go further and are easier to pack, larger scoops look generous and can be used for 2 baths or several foot spas

Method:

• Place the sieve over the larger mixing bowl or jug.
• Carefully weigh the SLSA into the sieve, and then tare the scales and add the Bicarb and the Citric Acid.
• Use the back of the mixing spoon to carefully push the dry ingredients through the sieve, avoid creating any dust.
• Weigh the butters into the small jug.
• Melt the butters in the microwave safe jug, don’t overheat.  50°C is a good temperature to aim for to allow you to mix the two batches of coloured mixture.
• Now separate the the batch of powders into two jugs or bowls.
• If the butters have cooled a little too much just zap for a 30 seconds  to warm them again – this helps achieve the ice cream texture.
• Add half of the liquid butters to each jug and work through the powders with a mixing spoon until you achieve a stiff, blended texture.
• Pop the gloves on and test the texture of the mixture by squeezing it - if it holds tightly together you are ready for the fragrance and colour.
• Now add the drops of colour and the fragrance or essential oils (if using).
• Begin working the colour through the powder with your hands.
• If you feel it's a little too dry, add a few teaspoons of Liquid Glycerine in total, that will be ample.
• Combine thorough and then divide the mixture into the pattern shown in the video slideshow and begin scooping.
• Place the scoops on to the paper towel on the tray and allow to dry out for a couple of days before packaging or using.
  

TIPS TO AVOID DUST:

Ensure you carefully place the SLSA and powders into the sieve, don't drop them!
After carefully placing the SLSA in the sieve, carefully place the bicarb and then the citric acid on top.
Use the back of a large spoon to push through the sieve into the bowl

If using the trolley, note there are both fragrances and colours included, amend as you require.