Homemade Dr. Pepper Float Ice Cream
This no-churn Dr. Pepper Ice Cream is made with condensed milk and heavy cream instead of eggs. It’s mixed with Dr. Pepper Soda for flavor and sweetness.
Servings: 8
Calories: 369kcal
Ingredients
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 14-ounce can sweetened condensed milk
- ½ cup Dr. Pepper
Instructions
- Combine the heavy cream and vanilla in a large mixing bowl. Use an electric hand mixer to beat the cream for about 4 minutes, or until it begins to form stiff peaks.
- Once your cream reaches stiff peaks, add the condensed milk and Dr. Pepper. Set your hand mixer to its lowest speed and slowly whisk the ingredients together until smooth and creamy.
- Pour the ice cream mixture into a 9x5 inch loaf pan and cover with plastic wrap. Let it freeze for 5 hours.
- Let the ice cream soften on the counter for a few minutes before serving. Enjoy!
Notes
- You can store your Dr. Pepper ice cream in the freezer tightly covered with plastic wrap for up to 2 months.
- Let the ice cream sit at room temperature for about 5 minutes if it’s difficult to scoop.
- Try this recipe with diet or zero-sugar Dr. Pepper if you prefer to drink those varieties over regular soda.
Nutrition
Calories: 369kcal | Carbohydrates: 30g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 82mg | Potassium: 241mg | Sugar: 30g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 0.2mg