Dr. Pepper Ice Cream (No-Churn)
This no-churn Dr. Pepper Ice Cream blends rich, whipped cream with the sweet, fizzy magic of Dr. Pepper. Creamy, nostalgic, and surprisingly easy to make, it’s the perfect summertime treat that brings soda shop vibes to your freezer. No ice cream maker needed!
Ingredients
- 2 cups heavy whipping cream chilled
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 cup cold Dr. Pepper
- Optional mix-ins: chopped maraschino cherries mini chocolate chips, or crushed cookies
Instructions
- Chill your mixing bowl and beaters for 10 minutes in the freezer. This helps the cream whip faster and fluffier.
- Whip the cold heavy cream in the chilled bowl on medium-high speed until soft peaks form. It should hold its shape but fold slightly at the tip.
- In a separate bowl, gently whisk together sweetened condensed milk, Dr. Pepper, and vanilla extract. Stir slowly to preserve carbonation.
- Fold a third of the whipped cream into the soda mixture using a rubber spatula, lifting and folding gently. Repeat with the rest of the whipped cream in two more additions.
- Stir in any optional mix-ins like chopped cherries or chocolate chips at this point.
- Pour the finished ice cream mixture into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap, pressing it directly onto the surface.
- Freeze for at least 6 hours or overnight until firm and scoopable.
Notes
- Chill is key: Cold tools and cream whip better and help texture.
- Don’t overwhip: Stop at soft peaks to avoid icy texture.
- Fizzy twist: Stir gently to preserve soda bubbles for a light texture.
- Serving tip: Let sit 5–10 minutes at room temp before scooping.
- Variations: Add swirls of fudge, cherry pieces, or even a splash of bourbon for a fun twist.