Name: Dr. Pepper No-Churn Ice Cream
Prep time: 50 min
Total time: 6 h 50 min
Cuisine: American
Ingredients: 14 ounces sweetened condensed milk; 12 ounces Dr. Pepper, cold; 2 cups heavy cream, cold

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Dr. Pepper No-Churn Ice Cream is one of my favorite ways to turn the familiar flavor of Dr. Pepper into a creamy frozen dessert. I combine sweetened condensed milk, cold soda, and freshly whipped heavy cream to create a smooth, rich ice cream without using an ice cream maker. I especially like making this recipe during warm weather when I want an easy homemade dessert with a nostalgic twist.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

14 ounces sweetened condensed milk

12 ounces Dr. Pepper, cold

2 cups heavy cream, cold

Directions

I start by placing a 10x5x3-inch loaf pan, a mixing bowl, and my mixer beaters or whisk attachment in the freezer for 30 minutes. Chilling everything helps the heavy cream whip properly.

I add the sweetened condensed milk to a medium mixing bowl.

I slowly stir the cold Dr. Pepper into the sweetened condensed milk until completely combined. I stir gently so I create as few bubbles as possible.

Once the equipment has chilled for 30 minutes, I remove the mixing bowl and mixer attachments from the freezer.

I pour the cold heavy cream into the chilled bowl and beat it on medium-high speed until it becomes slightly frothy, which takes about 1 minute.

I increase the mixer speed to high and continue whipping for another 1½ to 2 minutes, or until stiff peaks form. I avoid overbeating because I want the cream fluffy and smooth.

Using a silicone spatula, I gently fold the whipped cream into the Dr. Pepper mixture about 1 cup at a time. I continue folding until everything is incorporated and the mixture looks smooth.

I remove the chilled loaf pan from the freezer and spoon the ice cream mixture into it. I smooth the surface with a spatula.

I cover the pan tightly with aluminum foil and freeze the ice cream for about 6 hours, or until firm. I can begin checking the texture after approximately 4 hours.

Once frozen, I scoop the ice cream into bowls or cones and serve. When I want to turn it into an extra-special Dr. Pepper float-style dessert, I pour a small splash of cold Dr. Pepper over each serving.

Servings and Timing

This recipe makes approximately 6 servings.

Prep Time: 50 minutes

Cooking Time: 0 minutes

Freezing Time: approximately 6 hours

Total Time: approximately 6 hours 50 minutes

Servings: 6

Calories: approximately 420 kcal per serving

Most of the total time is hands-off freezing time, so I can prepare the mixture earlier in the day or the night before I plan to serve it.

Variations

Cherry Dr. Pepper Ice Cream:

I can replace regular Dr. Pepper with Cherry Dr. Pepper for a stronger fruity flavor. I also like adding chopped maraschino cherries after folding in the whipped cream.

Chocolate Dr. Pepper Ice Cream:

For a chocolate variation, I fold mini chocolate chips or finely chopped chocolate into the finished mixture before transferring it to the loaf pan. Chocolate works especially well with the deeper caramel and spice notes of the soda.

Dr. Pepper Float Ice Cream:

I turn each scoop into a simple float-inspired dessert by adding a splash of chilled Dr. Pepper immediately before serving. I add only a little at a time so the ice cream remains creamy rather than becoming too soupy.

Crunchy Mix-In Version:

I can fold crushed cookies, chocolate pieces, or chopped nuts into the mixture just before freezing. I keep the amount moderate so the mix-ins do not overpower the Dr. Pepper flavor.

Extra Dr. Pepper Flavor:

When I want the soda flavor to stand out even more, I serve the finished ice cream with a small drizzle of Dr. Pepper rather than adding additional soda to the base, since too much liquid can affect the frozen texture.

Storage/Reheating

I store this Dr. Pepper ice cream tightly covered in the freezer. I can keep it in the original loaf pan covered securely with foil, although I prefer transferring leftovers to an airtight freezer-safe container to reduce exposure to air and help prevent ice crystals.

For the best texture and flavor, I try to enjoy it within about 1 to 2 weeks. Before serving a very firm batch, I leave the container at room temperature for around 5 to 10 minutes so the ice cream becomes easier to scoop.

Since this is a frozen dessert, I don't reheat it. If it becomes too soft while serving, I simply return it to the freezer until it firms up again.

FAQs

Can I make Dr. Pepper ice cream without an ice cream maker?

Yes. That's exactly why I like this recipe. I whip heavy cream to incorporate air and then gently fold it into the condensed milk and Dr. Pepper mixture. This creates a creamy frozen dessert without churning.

Why do I chill the bowl, beaters, and loaf pan?

I chill my bowl and mixer attachments because cold equipment helps heavy cream whip faster and hold its structure. I also chill the loaf pan so the finished mixture stays as cold as possible when I transfer it to the freezer.

Why isn't my Dr. Pepper ice cream firm?

If my ice cream is still soft, I usually give it more time in the freezer. Freezer temperatures vary, so some batches may need longer than 6 hours. I also make sure I measure the ingredients accurately because adding too much soda introduces additional liquid that can make the mixture softer.

Can I use diet or zero-sugar Dr. Pepper?

I prefer regular Dr. Pepper for this recipe because its sugar contributes to the flavor and overall frozen texture. A diet or zero-sugar version can behave differently once frozen, so I don't expect exactly the same consistency or sweetness when making that substitution.

How do I keep no-churn ice cream creamy?

I start with very cold heavy cream, whip it until stiff peaks form, and fold it gently into the Dr. Pepper mixture so I don't knock out too much air. I also keep the finished ice cream tightly covered while freezing to limit ice crystal formation.

Conclusion

Dr. Pepper No-Churn Ice Cream is a fun way for me to transform a classic soda into a creamy homemade dessert. With only three main ingredients and no ice cream machine required, I can prepare an impressive frozen treat without complicated equipment or techniques.

I especially enjoy the combination of rich condensed milk, fluffy whipped cream, and the unmistakable flavor of Dr. Pepper. Whether I serve it in a bowl, pile it into a cone, add mix-ins, or finish it with a splash of soda for a float-inspired treat, this easy ice cream is a refreshing dessert I can make throughout the summer and beyond.

📖 Recipe:

Dr. Pepper No-Churn Ice Cream

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Author: Cheryl
Total Time: 6 hours 50 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Dr. Pepper No-Churn Ice Cream is a creamy, nostalgic frozen dessert made with just three simple ingredients. Sweetened condensed milk, cold Dr. Pepper, and fluffy whipped cream create a rich homemade ice cream without an ice cream maker.

Ingredients

14 ounces sweetened condensed milk

12 ounces Dr. Pepper, cold

2 cups heavy cream, cold

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Instructions

Place a 10x5x3-inch loaf pan, mixing bowl, and mixer beaters or whisk attachment in the freezer for 30 minutes.
Add the sweetened condensed milk to a medium mixing bowl.
Slowly stir the cold Dr. Pepper into the sweetened condensed milk until completely combined, stirring gently to minimize bubbles.
Remove the chilled mixing bowl and mixer attachments from the freezer.
Pour the cold heavy cream into the chilled bowl and beat on medium-high speed for about 1 minute, until slightly frothy.
Increase the mixer speed to high and whip for another 1 ½ to 2 minutes, or until stiff peaks form. Avoid overbeating.
Using a silicone spatula, gently fold the whipped cream into the Dr. Pepper mixture about 1 cup at a time until incorporated and smooth.
Remove the chilled loaf pan from the freezer, spoon the ice cream mixture into the pan, and smooth the surface with a spatula.
Cover the pan tightly with aluminum foil and freeze for about 6 hours, or until firm. Begin checking the texture after approximately 4 hours.
Allow the ice cream to soften briefly if necessary, then scoop into bowls or cones and serve.

Notes

For Cherry Dr. Pepper Ice Cream, replace regular Dr. Pepper with Cherry Dr. Pepper and optionally fold in chopped maraschino cherries.

For a chocolate variation, fold mini chocolate chips or finely chopped chocolate into the mixture before freezing.

For a float-style dessert, pour a small splash of chilled Dr. Pepper over each serving just before eating.

Crushed cookies, chocolate pieces, or chopped nuts can be folded into the mixture before freezing.

For stronger Dr. Pepper flavor, drizzle a little soda over the finished ice cream rather than adding extra soda to the base, which can make the texture too soft.

Regular Dr. Pepper is recommended because its sugar contributes to the flavor and frozen texture; diet or zero-sugar versions may produce different results.

Store tightly covered or in an airtight freezer-safe container for about 1 to 2 weeks.

If the ice cream is very firm, let it stand at room temperature for 5 to 10 minutes before scooping.