Dr. Pepper Ice Cream: A Fizzy, Sweet, and Creamy Treat!
Get ready to experience your favorite soda in a whole new way with this unique Dr. Pepper Ice Cream! This no-churn recipe transforms the iconic, complex flavor of Dr. Pepper into a rich, creamy, and wonderfully refreshing frozen dessert. By reducing the soda into a concentrated syrup, we capture its distinct taste, which is then swirled into a luscious whipped cream and sweetened condensed milk base. It’s an intriguing and utterly delicious treat that’s perfect for a hot day or a fun dessert!
This ice cream offers a fantastic balance of sweet and tangy, with a subtle hint of that unmistakable Dr. Pepper blend of 23 flavors. It’s surprisingly easy to make without an ice cream maker, delivering a smooth texture and a truly unique taste experience.
Ingredients:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) Dr. Pepper (regular, not diet, as the sugar is crucial for the reduction)
- 2 cups cold heavy cream (also known as whipping cream)
Equipment:
- Saucepan
- Heat-safe bowl
- Large mixing bowl
- Electric mixer (handheld or stand mixer)
- Spatula (for folding)
- Freezer-safe container (e.g., loaf pan, plastic container with lid)
Instructions:
- Reduce the Dr. Pepper: Pour the 12 oz can of Dr. Pepper into a saucepan. Bring to a simmer over medium heat. Continue to simmer, stirring occasionally, until the liquid reduces significantly to about ΒΌ cup. The consistency should be slightly thickened, enough to coat the back of a spoon. This process intensifies the flavor.
- Watch carefully! It can go from perfect to burnt quickly at the end.
- Chill the Reduction: Transfer the Dr. Pepper reduction immediately to a heat-safe bowl. Refrigerate until it is completely chilled, which will take at least 30-60 minutes. You can place it in the freezer for 15-20 minutes to speed this up, stirring occasionally.
- Whip the Cream: In a large mixing bowl, pour the 2 cups cold heavy cream. Using an electric mixer, whip the cream on high speed until stiff peaks form. This means when you lift the beaters, the peaks hold their shape and don’t flop over.
- Fold in Sweetened Condensed Milk: Gently fold the 14 oz can of sweetened condensed milk into the whipped cream using a spatula. Be careful not to deflate the whipped cream; use a light, folding motion.
- Swirl in Dr. Pepper Reduction: Once the cream and condensed milk are combined, pour the chilled Dr. Pepper reduction over the mixture. Use your spatula to gently swirl it into the creamy base, creating beautiful ribbons of Dr. Pepper flavor throughout. Don’t overmix; you want distinct swirls.
- Freeze: Pour the entire mixture into your freezer-safe container. Cover tightly with a lid or plastic wrap. Freeze for at least 6 hours, preferably overnight, until the ice cream is firm.
- Serve: Let the ice cream sit at room temperature for a few minutes before attempting to scoop. This allows it to soften slightly for easier serving. Scoop and enjoy this unique and delicious Dr. Pepper Ice Cream!
Tips & Variations:
- Other Sodas: This method can be adapted for other sodas like Root Beer (for a classic float taste), Cherry Coke, or even Grape Soda.
- Prevent Freezer Burn: Ensure your freezer-safe container is tightly sealed to prevent ice crystals from forming on the surface of the ice cream.
- Adding Mix-ins: For extra texture, you could fold in chopped nuts, mini chocolate chips, or even crushed vanilla wafers before freezing.
- Serving Suggestions: This ice cream is fantastic on its own, but also great as part of a root beer float (with Dr. Pepper of course!), or served with a dollop of whipped cream.
- Reduction Consistency: The key to the intense Dr. Pepper flavor is the reduction. Make sure it’s thick and flavorful, not watery.