Total Recipe Amounts:
Note: While we give you both weight and volume measurements, we highly recommend using a scale as the measurements will be more precise amounts.
410 grams (2 cups) Sodium Cocoyl Isethionate
460 grams (2 cups) Sodium Bicarbonate- Baking Soda
224 grams (2/3 cup) Cream of Tartar
72 grams (2/3 cup) Corn Starch
200 grams (2/3 cup) Vegetable Glycerin
24 grams (2 TBSP) Fractionated Coconut Oil
5 grams French Vanilla Fragrance Oil
5 grams Strawberry Patch Type Fragrance Oil
5 grams Hot Cocoa Fragrance Oil
1 gram FUN Soap Colorant Neon Pink
3 grams Organic Cocoa Powder
2 grams Vanilla Powder
17 grams Vegetable Glycerin (additional for colorant mixtures)
Clean & Sanitize your work area and all of your packaging materials. It is suggested that you wear gloves, an apron, gloves, a face mask, and a hair net while preparing this recipe.
Step 1: First, we will prepare the powdered ingredients. In a mixing bowl add your Sodium Cocoyl Isethionate, baking soda, cream of tartar, and corn starch. Using your hands, mix the ingredients. You will need to break up any clumps you may find.
Step 2: Next, in another bowl, weigh out your wet ingredients. In this mixing bowl, add the vegetable glycerin and coconut oil.
Step 3: Now, combine the ingredients by adding the wet ingredients to the bowl containing the dry ingredients. Once again, use your hands to mix the ingredients together. Keep mixing until you have a dough consistency. If you find your dough is too crumbly, you can add a bit more vegetable glycerin. Be careful not to add too much or your dough will become too wet.
Step 4: You will need three smaller bowls so that you can divide, scent, and color your dough. Place 1/3 of your dough into each bowl. Keep the large bowl handy, you will need it in a later step.
Step 5: Prepare your pink dough. You will need one of the three bowls. Now, add 1 gram of neon pink colorant. Also, add 5 grams of Strawberry Patch Fragrance Oil. Then, mix to incorporate the ingredients. Lastly, roll the dough into a ball. Set this bowl aside for now.
Step 6: The second bowl, while scented, will remain uncolored. However, we will add vanilla powder into the vanilla portion of the bubble bars. First, we will need to create a paste with the powder to help it mix easily into the dough. So, in a small bowl mix 2 grams of vanilla powder and 5 grams of vegetable glycerin. Then, mix to create a paste. Add this to the bowl. Next, we will prepare our fragrance oil, in a separate small bowl, mix 5 grams of French Vanilla Fragrance Oil and 5 grams of Vanilla White Color Stabilizer. Mix the two together and add it to your bowl containing the bubble bar dough. Finally, use your hands to mix the ingredients together. Once mixed, roll the dough into a ball. Set the bowl aside, you will be coming back to it.
Step 7: Lastly, you will be coloring the final bowl a chocolate ice cream color. First, in a small bowl, mix 3 grams of cocoa powder and 12 grams of vegetable glycerin. Mix the ingredients together to create a paste. Then, add this mixture to the third bowl. In addition, add 5 grams of Hot Cocoa Fragrance Oil. Use your hands, or a mixing spoon to mix the colorant and fragrance oil together.
Step 8: Now, you will need the large bowl you used earlier. Place the three balls of dough into your large bowl. You want them to set next to each other, not on top of each other. Then, press down to flatten each ball completely. They can overlap slightly as you press. You will now have three rows of color.
Step 9: Now, using the stainless steel ice cream scooper, scoop the dough. Make sure you get a little bit of each color in your scooper. Place each scoop on a silicone mat or parchment paper.
Step 10: Allow the bubble bars to harden completely before using. It may take a few days for them to completely setup.
Your Neapolitan Ice Cream Bubble Bars are now ready to use! To use your bubble bars simply crumble a couple of scoops under your running bath water.
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