Goldbear Rainbow Ripple Ice Cream

1. Whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt in a large bowl until the sugar is fully dissolved, about 2 minutes. Cover and refrigerate for at least 30 minutes until well chilled.

2. Pour the chilled base into your ice cream maker and churn according to manufacturer's instructions (typically 20–25 minutes) until it reaches a soft-serve consistency. Transfer to a shallow freezer-safe container and freeze for 1 hour until firm enough to layer.

3. Divide the boiling water equally into four small bowls (about 2 tablespoons each). Dissolve each flavored gelatin powder in its own bowl — raspberry, pineapple, orange, and green apple — stirring until fully dissolved. Stir corn syrup equally between the four bowls to add a glossy, soft-set texture that won't freeze hard. Let cool to room temperature, about 15 minutes.

4. Once the gelatin sauces are cool and slightly thickened (15–20 minutes at room temp), they are ready to ripple. They should be pourable but not watery.

5. Remove the partially frozen vanilla ice cream from the freezer. Using a spoon or squeeze bottle, drizzle each of the four gelatin ribbons (raspberry, pineapple, orange, green apple) in separate streaks across the surface of the ice cream. Scatter the gummy bears evenly over the top.

6. Using a butter knife or skewer, gently fold and swirl through the ice cream just 4–5 times to create colorful ribbons — don't overmix or the colors will blend together. Press a sheet of plastic wrap directly onto the surface and freeze for at least 4 hours, or overnight, until fully set.

7. Remove from the freezer 5 minutes before serving to soften slightly. Scoop into bowls or cones, making sure to capture stripes of each colorful ribbon in every serving.