Bubble Scoops – Whitney Trattles

Dry Ingredients
  • 2 Cups Sodium Bicarbonate
  • 1/2 Cup Sodium Lauryl Sulfoacetate (SLSa)
  • 1/4 Cup Arrowroot Powder
  • 1/4 Cup Cornstarch
  • Wet Ingredients
  • 4 Tablespoons Cocamidopropyl Betaine
  • 4 Tablespoons Glycerin
  • 2 Tablespoons Coconut Oil (or any light oil)
  • 2 Tablespoons Fragrance (You can use more if you like)
  • Colorant
  • Lakes, Powders, or Mica.
Directions for one color scoops
  1. Shift all dry ingredients into a bowl, add colorant, and mix well.
  2. Add wet ingredients and mix between ingredients until all are added.
  3. Keep mixing until mixture is like a crumbly dough, kneading with your hands works the best.
  4. Scoop mixture with an ice cream scoop and pack the bottom tightly with your hand.
  5. Release from the scoop and let dry on a flat surface for 24-48 hours. Makes 10 large ice cream scoops.
Directions for two color scoops
  1. Shift half the dry ingredients into one bowl and the the other half into another and mix both bowls well. Add colorant to each bowl and mix again.
  2. Add half wet ingredients to one bowl and the other half to the other bowl, mixing between ingredients until all are added.
  3. Keep mixing each bowl until mixture is like a crumbly dough, kneading with your hands works the best.
  4. Add each color into an ice cream scoop as desired and pack the bottom tightly with your hand.
  5. Release from the scoop and let dry on a flat surface for 24-48 hours. Makes 10 large ice cream scoops.
You can always divide the mixture after all wet and dry ingredients are added and then add your colorants as desired.
Note:
The scoops do get reasonably firm but do stay somewhat doughy, they crumble and bubble nicely.

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