Name: Mountain Dew Ice Cream (No‑Churn)
Prep time: 10 min
Total time: PT-486105H25M52S
Cuisine: American
Ingredients: 2 cups heavy whipping cream (cold); 1 can (14 oz) sweetened condensed milk; 2 cups chilled Mountain Dew soda; 1 teaspoon vanilla extract; Optional: 1 tablespoon gelatin (dissolved, for firmer texture); Optional: green food coloring for a vibrant hue

I love how this no‑churn Mountain Dew ice cream blends the zesty citrus kick of the soda with velvety cream, creating a fun and refreshing treat that doesn’t need an ice‑cream machine.

Mountain Dew Ice Cream (No‑Churn)

Why You’ll Love This Recipe

I adore this recipe because it’s incredibly easy—no special equipment required. The fizzy tang of Mountain Dew elevates a classic ice cream base into something playful and summer‑ready. It mixes up in under 10 minutes and chills to perfection, making it great for last‑minute dessert needs. Plus, I can tweak it with add‑ins or flavor twists to keep things interesting.

ingredients

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

2 cups heavy whipping cream (cold)
1 can (14 oz) sweetened condensed milk
2 cups chilled Mountain Dew soda
1 teaspoon vanilla extract
Optional: 1 tablespoon gelatin (dissolved, for firmer texture)
Optional: green food coloring for a vibrant hue

directions

I start by chilling my mixing bowl and whisk.
I whip the heavy cream until soft peaks form—this makes the ice cream light and airy.
In a separate bowl, I stir together the sweetened condensed milk and vanilla. If I’m using gelatin, I dissolve it first and blend it in.
I gently pour in the chilled Mountain Dew, trying to preserve as much fizz as possible.
I fold in the whipped cream carefully so the mixture retains its fluffiness.
I transfer the mix into a freezer‑safe container, cover it, and freeze it for at least 4–6 hours, or overnight for best results.

Servings and timing

Yield: about 6 servings
Prep time: ~10 minutes
Freeze time: 4–6 hours (or overnight)

Variations

Fruity twist: Stir in chopped mango or pineapple chunks.
Dairy‑free: Use coconut cream and a dairy‑free condensed milk alternative.
Extra zing: Add lime or lemon juice/zest.
Chocolate swirl: Fold in chocolate chips or syrup.
Mint refresher: Mix in chopped fresh mint.

storage/reheating

I store leftovers in an airtight container in the freezer for up to two weeks to keep the texture intact. Before scooping, I let it sit at room temperature for 5–10 minutes so it softens just enough for easy scooping.

FAQs

Can I use diet Mountain Dew instead of regular?

I don’t recommend it—diet soda lacks the sugar that helps the ice cream set correctly and maintain that creamy mouthfeel.

Do I have to use heavy cream?

Yes—heavy cream is essential for whipping into soft peaks, which gives the ice cream its light, airy texture. Lighter creams won’t hold up as well.

Is gelatin necessary?

Not at all. I only add it if I want a firmer, scoopable texture right out of the freezer. The recipe works fine without it for a softer scoop.

How can I make this more tart?

Adding fresh lime or lemon juice or zest amps up the citrus punch without overwhelming the Mountain Dew flavor.

Can I prep this ahead for events?

Absolutely. I often make it the day before—just freeze tightly and give it a bit of thaw time before serving.

Conclusion

This no‑churn Mountain Dew ice cream is my go‑to summer treat when I want something unique, flavorful, and easy. With just a few ingredients and no fancy tools, it’s a playful twist on classic ice cream that always delights. I enjoy every fizzy, creamy scoop, and it’s always a hit with guests.