Dr. Pepper Ice Cream is a rich, creamy, and nostalgic frozen treat that transforms the beloved soda’s unique flavor into a decadent dessert. With its smooth custard base and distinct notes of cherry, spice, and vanilla from the Dr. Pepper reduction, this ice cream offers a one-of-a-kind experience that is perfect for soda enthusiasts and ice cream lovers alike.
Why You’ll Love This Recipe
This recipe captures the iconic taste of Dr. Pepper and pairs it beautifully with a luscious, custard-style ice cream base. The result is a creamy, smooth texture with a bold, unmistakable flavor that is both familiar and refreshingly different. Whether served on its own or as part of a dessert creation, this homemade ice cream is sure to impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups Dr. Pepper (reduced to 1/2 cup)
- 5 egg yolks
Directions
- In a saucepan over medium heat, simmer the Dr. Pepper until it reduces to about 1/2 cup. Set aside to cool.
- In another saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat until the mixture is hot but not boiling.
- In a separate bowl, whisk the egg yolks.
- Slowly pour a small amount of the hot cream mixture into the yolks, whisking constantly to temper them.
- Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture.
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170–175°F).
- Remove from heat and stir in the reduced Dr. Pepper and vanilla extract.
- Strain the mixture through a fine sieve into a clean bowl to remove any cooked egg bits.
- Chill the custard in the refrigerator for at least 4 hours or overnight until thoroughly cold.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container and freeze for 4–6 hours until firm.
Servings and Timing
This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 5–6 hours (including chilling and freezing)
Variations
- Cherry Dr. Pepper Twist: Add 1/2 teaspoon cherry extract for an enhanced cherry flavor.
- Float Version: Serve scoops in a glass of cold Dr. Pepper for a homemade ice cream float.
- Chocolate Drizzle: Top with a warm chocolate sauce for a decadent sundae.
- Spicy Kick: Add a pinch of cayenne pepper for a subtle, spicy contrast.
- Layered Ice Cream Cake: Use this ice cream as a layer in an ice cream cake along with chocolate or vanilla layers.
Storage/Reheating
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
To serve, allow the ice cream to sit at room temperature for a few minutes to soften slightly for easier scooping.
Reheating is not applicable for this dessert.
FAQs
Why do I need to reduce the Dr. Pepper?
Reducing the Dr. Pepper concentrates its flavor and removes excess liquid, resulting in a stronger taste without watering down the custard.
Can I make this ice cream without an ice cream maker?
Yes, you can pour the chilled custard into a container, freeze, and stir every 30 minutes until it firms up, although the texture may be less creamy.
How do I know when the custard is thick enough?
The custard is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it.
Can I use diet Dr. Pepper?
It is not recommended, as the artificial sweeteners may not reduce properly and could affect the texture.
What can I use instead of whole milk?
You can substitute 2% milk, but whole milk provides a creamier, richer texture.
How long does the custard need to chill before churning?
At least 4 hours, or overnight for the best results.
Can I add mix-ins like chocolate chips?
Yes, fold in chocolate chips, crushed cookies, or cherries during the last few minutes of churning.
Why do I strain the custard?
Straining removes any bits of cooked egg, ensuring a smooth and creamy ice cream base.
How do I prevent the ice cream from becoming too icy?
Ensure the custard is fully chilled before churning and store it in an airtight container.
What if I do not have a thermometer?
Use the spoon test: the custard should coat the back of a spoon and leave a clean line when you run your finger through it.
Conclusion
Dr. Pepper Ice Cream is a unique and indulgent frozen dessert that captures the beloved soda’s distinct flavors in a rich, creamy form. Perfect for warm days or special occasions, this homemade ice cream offers a refreshing way to enjoy a classic favorite with a delightful gourmet twist.
Print
Dr. Pepper Ice Cream
- Total Time: 5–6 hours
- Yield: -6 servings
Description
This rich, creamy Dr. Pepper Ice Cream blends the nostalgic cherry-vanilla notes of the iconic soda with a classic custard base for a uniquely delicious frozen treat. Perfect for summer parties, soda fans, or anyone craving a one-of-a-kind homemade dessert!
Ingredients
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2 cups heavy cream
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1 cup whole milk
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3/4 cup granulated sugar
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1/4 tsp salt
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1 tsp vanilla extract
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1 1/2 cups Dr. Pepper (reduced to 1/2 cup)
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5 egg yolks
Instructions
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Reduce the Dr. Pepper:
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In a small saucepan, simmer the Dr. Pepper over medium heat until reduced to about ½ cup. Let it cool completely.
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Prepare the Custard Base:
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In another saucepan, heat the heavy cream, whole milk, granulated sugar, and salt over medium heat until hot but not boiling.
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Temper the Egg Yolks:
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In a bowl, whisk the egg yolks.
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Slowly drizzle some of the hot cream mixture into the yolks while whisking constantly to temper them.
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Thicken the Custard:
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Pour the tempered yolks back into the saucepan with the cream mixture.
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Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (170–175°F).
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Flavor the Ice Cream:
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Remove from heat and stir in the reduced Dr. Pepper and vanilla extract.
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Chill the Base:
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Strain the mixture through a fine sieve into a clean bowl.
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Refrigerate for at least 4 hours, preferably overnight, until completely chilled.
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Churn the Ice Cream:
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Churn the chilled base in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
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Freeze to Firm:
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Transfer the churned ice cream to an airtight container and freeze for 4–6 hours until firm.
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Notes
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Be patient when reducing the soda—concentrating the flavor without burning it is key.
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Chill the custard thoroughly for the smoothest, creamiest texture during churning.
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Serve with maraschino cherries or a drizzle of cherry syrup for an extra soda-fountain touch!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
