Description
Dr. Pepper Ice Cream — a creamy, no-churn frozen dessert perfect for summer gatherings and soda lovers. Makes 6 servings in 4 hours 15 minutes with just 4 simple ingredients.
Ingredients
Scale
- 1 cup Dr. Pepper (chilled)
- 2 cups heavy whipping cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the chilled Dr. Pepper, heavy whipping cream, and sweetened condensed milk.
- Add the vanilla extract and blend well.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
- Transfer the mixture to an airtight container and freeze for at least 4 hours until firm.
- Scoop and enjoy with your favorite toppings.
Notes
- Fridge (N/A): This frozen dessert is not designed for refrigerator storage because the base will lose its whipped structure and become a thin liquid at fridge temperatures (35–40 °F). If the mixture has already been frozen and then thawed completely in the refrigerator, the incorporated air escapes and the texture turns dense and soupy. Keep the finished dessert in the freezer at all times. Only remove individual portions and let them temper at room temperature for 5 minutes before serving.
- Freezer (up to 2 months): Store the finished dessert in a freezer-safe airtight container—a 9 × 5-inch loaf pan wrapped tightly in two layers of plastic wrap works best. Press a sheet of parchment directly against the surface before sealing to prevent ice crystals from forming. Maintain a steady freezer temperature of 0 °F (–18 °C). For optimal texture, consume within 2 months. According to food storage guidelines, homemade frozen desserts maintain best quality within this timeframe.
- Oven Reheat (Not Recommended): An oven is not suitable for serving this frozen treat. The high ambient heat—even at the lowest setting of 170–200 °F—will melt the dessert into a puddle within 3 minutes. If you need to soften a rock-hard batch quickly, place the sealed container in the refrigerator for 15 minutes or on the countertop for 5 minutes instead of using any heated appliance.
- Microwave Reheat (Temper Only): Use the microwave strictly for brief tempering if the frozen dessert is too hard to scoop. Place the container in the microwave at 30% power for 10-second intervals, checking between each pulse. Two to three pulses (roughly 30 seconds total) is usually sufficient for a full batch. Never exceed 10 seconds per pulse or the edges will melt while the center stays frozen, creating uneven texture throughout.
- Air Fryer Reheat (Not Applicable): An air fryer circulates hot air at 300–400 °F, which will rapidly melt any frozen cream-based dessert within 1 minute. There is no practical use for an air fryer with this recipe. For the best scoopable consistency, simply allow the frozen container to sit at room temperature for 5 minutes before serving. A warm scoop dipped in hot water for 5 seconds glides through the dessert cleanly.
- Prep Time: 15
- Category: Recipes
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 generous
- Calories: 387 calories
- Sugar: 31g
- Sodium: 85mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 89mg