Description
A delicious and easy recipe for No-Churn Dr Pepper Ice Cream that combines the unique flavor of Dr Pepper with creamy ice cream, perfect for a sweet treat.
Ingredients
Scale
- 2 cups heavy whipping cream (cold)
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1 cup Dr Pepper (reduced to ½ cup)
- 1 tsp vanilla extract
- Pinch of salt
- Caramel sauce (for drizzling, optional)
Instructions
- Reduce the Dr Pepper: Pour 1 cup Dr Pepper into a small saucepan. Simmer over medium heat until reduced by half (about 10 minutes). Let it cool completely before using.
- Whip the Cream: In a large chilled bowl, whip heavy cream until stiff peaks form.
- Make the Ice Cream Base: In another bowl, mix sweetened condensed milk, reduced Dr Pepper syrup, vanilla, and a pinch of salt. Gently fold the whipped cream into the mixture until smooth and airy.
- Freeze: Pour into a loaf pan or freezer-safe container. Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.
- Serve: Scoop into bowls. Drizzle with caramel sauce (optional) for a soda-float-style finish.
Notes
- Ensure the heavy cream is very cold for better whipping.
- For a stronger Dr Pepper flavor, reduce the soda a bit more.
- Can be stored in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg