A fun and easy no-churn ice cream that captures the unique and nostalgic flavor of Dr Pepper soda. This creamy, fizzy dessert is perfect for summer days when I’m craving something sweet, refreshing, and a little different from the usual vanilla or chocolate. With just three main ingredients, I can whip up a batch in no time—no ice cream maker required. Dr Pepper No-Churn Ice Cream

Why I Love This Recipe

I love how this ice cream recipe brings a childhood favorite drink into a creamy frozen treat. The Dr Pepper gives it that signature spicy-sweet soda taste, while the whipped cream and condensed milk keep it light, smooth, and scoopable. It’s incredibly simple—just mix, whip, fold, and freeze. I can enjoy it straight from the freezer or turn it into a fun float with more Dr Pepper on top. It’s always a hit with friends, and I don’t need any special equipment.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (14 oz) can sweetened condensed milk
12 oz cold Dr Pepper soda
2 cups cold heavy cream

Directions

I start by placing a loaf pan and my mixing bowl (along with the whisk or beaters) in the freezer for 30 minutes to chill.
In a separate medium bowl, I slowly stir the cold Dr Pepper into the sweetened condensed milk. Pouring it slowly helps minimize foam and keeps the mixture silky.
I remove the chilled mixing bowl and beaters, then pour in the cold heavy cream.
I beat the cream on medium-high speed until it’s slightly frothy—about 1 minute. Then I switch to high speed and continue until stiff peaks form, usually 1½ to 2 minutes.
Using a spatula, I gently fold the whipped cream into the Dr Pepper mixture one cup at a time, being careful to keep the texture airy.
I transfer the mixture into the chilled loaf pan and smooth out the top.
I cover it tightly and freeze for at least 6 hours until it’s firm. Sometimes I check around the 4-hour mark if I’m feeling impatient.
Once it’s set, I scoop and serve.

Servings and timing

Servings: 6
Prep Time: 20 minutes (plus 30 minutes for chilling equipment)
Freeze Time: 6 hours (start checking at 4 hours)
Total Time: Approximately 6 hours and 50 minutes

Variations

If I want to play around with flavors, I can try using other sodas like cream soda or cherry cola for different twists. A swirl of cherry syrup or crushed maraschino cherries mixed in before freezing also adds a fun flavor burst. For extra texture, I sometimes add mini chocolate chips or crushed graham crackers right before freezing.

Storage/Reheating

I store this ice cream tightly covered in the freezer for up to 2 weeks. To prevent ice crystals, I press a piece of parchment or plastic wrap directly onto the surface before sealing. There’s no reheating needed, but if it’s too firm to scoop, I let it sit at room temperature for 5 to 10 minutes to soften slightly.

FAQs

What makes this ice cream “no-churn”?

I don’t need an ice cream maker or any special equipment. The whipped cream provides the airiness, while the condensed milk gives it the creamy texture.

Can I use diet Dr Pepper or another soda?

I can, but the flavor and sweetness will be different. Regular Dr Pepper gives the best classic taste and consistency.

How long does it take to freeze completely?

It usually takes about 6 hours in a standard freezer, but I start checking after 4 hours depending on my freezer’s settings.

Can I add mix-ins like chocolate chips or nuts?

Absolutely. I like to gently fold them in with the whipped cream or layer them into the loaf pan before freezing.

Is this safe for kids to eat?

Yes! There’s no alcohol or ingredients of concern—just a small amount of soda and sweetened milk. It’s a kid-friendly treat.

Conclusion

This Dr Pepper no-churn ice cream is one of my favorite summer go-tos. It’s simple, creative, and packed with nostalgic soda-shop vibes. Whether I serve it alone, float it in more soda, or dress it up with toppings, it’s always a crowd-pleaser—and I love how effortless it is to make.