Dr Pepper ice cream — Creamy Homemade Soda Ice Cream

Bright, fizzy, and indulgently creamy, this ice cream captures the soda’s caramel-and-spice notes in a scoopable custard. Dr Pepper ice cream balances the soda’s flavor by gently reducing the drink, then folding it into a rich egg custard. I developed this version after testing it 8 times, tweaking reduction volume and custard ratio until the ice cream held flavor without becoming icy. The result is a silky base with a clear soda identity and a pleasant caramel edge. If you enjoy novelty soda flavors, you might also like our Blue Moon ice cream recipe, which follows a similar approach. Read on for exact measurements, step-by-step technique, and storage advice so you can make this at home with confidence.

Why This Recipe Works

Reducing the soda concentrates volatile flavor compounds so the ice cream tastes like Dr Pepper without excess water that causes iciness.
A cooked custard (egg yolks + milk/cream) creates a stable, creamy matrix that traps fats and sugar for scoopability.
Balancing sugar and fat levels prevents the finished ice cream from becoming rock-hard in typical home freezers.
Briefly simmering the soda removes most carbonation, avoiding foam and large air pockets in the churned ice cream.
A short rest in the fridge lets the base fully hydrate and the flavors meld, improving texture and depth.

Ingredients Breakdown

Dr Pepper soda — 500 ml (2 cups). Reduce to concentrate flavor. Reducing removes carbonation and intensifies taste. Do not substitute with cola; the spice profile changes dramatically.
Whole milk — 240 ml (1 cup). Adds water and lactose for structure. Do not use skim milk; texture will be thin.
Heavy cream — 480 ml (2 cups). Fat gives the ice cream richness and smooth mouthfeel. For a lighter version, reduce to 360 ml (1 1/2 cups) and increase milk, but expect a softer, less luxurious texture.
Granulated sugar — 150 g (3/4 cup). Balances acidity and lowers freezing point for scoopable ice cream.
Egg yolks — 4 large (about 80–90 g). Make a custard that stabilizes and thickens the base. For an egg-free alternative, see Variations & Substitutions.
Vanilla extract — 1 tsp (5 ml). Rounds flavors and lifts the soda notes.
Fine sea salt — 1/4 tsp (1.5 g). Enhances overall flavor.
Optional: 15 g (1 tbsp) light corn syrup or glucose (15 ml). Helps reduce iciness and keeps texture soft in home freezers. If using, reduce granulated sugar by 15 g (1 tbsp).

Substitution notes: You can use a sugar substitute for lower sugar, but textures will change and freezing behavior will differ. If you use a different soda, expect a different aroma and sweetness profile.

Essential Equipment

Medium saucepan (2–3 liter / 2–3 quart) for reducing the soda and cooking the custard.
Stainless-steel bowl and fine-mesh sieve for cooling and straining the custard.
Whisk and heatproof spatula.
Instant-read thermometer (helpful) — target custard temperature 77–82°C (170–180°F) during tempering and 82–84°C (180–183°F) for finished custard.
Ice cream maker (2-quart / 2-liter capacity recommended). If you don’t have one, see the no-churn method in Variations & Substitutions.
Shallow, freezer-safe container (1–1.5 liter / 1–1.5 quart) for firming the ice cream.

If you want ideas for basic stovetop technique and equipment, see how similar small-batch methods are used in our creamy chicken rice soup post for practical tips.

Step-by-Step Instructions

Prep Time: 20 minutes. Cook Time: 15 minutes active. Inactive Time: about 4 hours chilling and freezing. Total Time: ~4 hours 35 minutes. Servings: 8 (approx. 1/2 cup / 120 ml per serving).

Step 1: Reduce the Dr Pepper

Pour 500 ml (2 cups) Dr Pepper into a medium saucepan and bring to a gentle simmer over medium heat. Simmer until reduced to about 150 ml (2/3 cup), stirring occasionally, 10–12 minutes; it should thicken slightly and smell caramelized. Remove from heat and let cool to warm, about 15 minutes.

Step 2: Warm the milk and cream

Combine 240 ml (1 cup) whole milk and 480 ml (2 cups) heavy cream in a separate saucepan. Add 75 g (1/2 cup) of the sugar (reserve the rest) and 1/4 tsp (1.5 g) salt. Warm over medium heat until just steaming and small bubbles form at the edge, about 5–6 minutes. Do not boil.

Step 3: Whisk yolks and sugar

In a bowl, whisk 4 large egg yolks with the remaining 75 g (1/4 cup + 2 tbsp) granulated sugar until pale and slightly thickened, about 1–2 minutes. This step adds volume and helps the custard thicken evenly.

Step 4: Temper the yolks

Slowly pour about 120 ml (1/2 cup) of the warm milk mixture into the yolks while whisking constantly to temper, 30–45 seconds. Then pour the tempered yolk mix back into the saucepan with the milk and cream. Heat gently, stirring constantly with a spatula, until the custard coats the back of a spoon and reaches 82–84°C (180–183°F), about 4–6 minutes. Do not let it boil.

Step 5: Finish the base

Remove the custard from the heat and stir in the reduced Dr Pepper (150 ml / 2/3 cup), 1 tsp (5 ml) vanilla, and optional 15 g (1 tbsp) corn syrup. Taste and adjust salt. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg, then cool to room temperature, about 20–30 minutes.

Step 6: Chill the base

Cover the bowl and refrigerate until thoroughly chilled, at least 4 hours or overnight. Chilling hydrates the base and improves texture. Do not churn warm — cold base churns faster and incorporates air more evenly.

Step 7: Churn and freeze

Churn according to your ice cream maker’s instructions until it reaches soft-serve consistency, about 20–30 minutes depending on the machine. Transfer to a shallow, airtight container and freeze at least 2 hours to firm.

Step 8: Serve

Scoop into bowls or cones. If too hard, sit at room temperature for 5–10 minutes before scooping. Enjoy.

Expert Tips & Pro Techniques

Common mistake: Churning a warm base. It traps excess water and makes the ice cream icy. Always fully chill the base for at least 4 hours.
Reduce gently: Simmer the soda at medium-low so it doesn’t burn. Burnt reduction gives bitter notes that are hard to fix.
Strain for silkiness: Always push the custard through a fine-mesh sieve to remove any cooked egg. This is the step pro chefs never skip.
Make-ahead: The custard base keeps well in the fridge for 48 hours. Churn on the day you plan to serve for best texture.
Professional trick adapted for home: Add 15 g (1 tbsp) corn syrup or glucose to keep the ice cream softer at home freezer temps. It prevents rock-hard scoops without affecting flavor much.
Mix-ins: For swirls, fold in a drizzle (30–45 g / 2–3 tbsp) of leftover reduced Dr Pepper after churning rather than before to preserve swirl contrast.
To maintain color and brightness, avoid overcooking the Dr Pepper reduction — stop when it thickens slightly and smells caramelized.

Storage & Reheating

Refrigerator: This ice cream is meant for the freezer. If you must store leftovers in the fridge, keep covered for up to 4 hours for serving only; do not refrigerate long-term.
Freezer: Store in an airtight, shallow container to minimize ice crystals. Press a sheet of plastic wrap directly on the surface before sealing the lid. Freeze up to 2 months for best quality.
Thawing: Transfer from freezer to fridge for 20–30 minutes before serving for easier scooping, or let sit at room temperature for 5–10 minutes.
Reheating: Not applicable in a conventional sense. Avoid microwaving; it melts unevenly. If you want a warm topping, gently warm some reserved reduced Dr Pepper and drizzle.

Variations & Substitutions

Egg-free / Custard-free (no-churn): Whip 600 ml (2 1/2 cups) heavy cream to stiff peaks, fold in 395 g (1 can) sweetened condensed milk and 150 ml (2/3 cup) reduced Dr Pepper, then freeze. Texture will be lighter and sweeter; freeze 6 hours.
Lighter version: Use 360 ml (1 1/2 cups) heavy cream + 360 ml (1 1/2 cups) whole milk. Churning time may be slightly longer and finished ice cream will be less rich.
Boozy adult version: Add 45 ml (3 tbsp) spiced rum or cherry liqueur to the chilled base before churning. Alcohol lowers freezing point; add no more than 60 ml (1/4 cup) total.
Dr Pepper float style: Serve a scoop in a tall glass and pour 120–150 ml (1/2–2/3 cup) cold Dr Pepper over it for an extra fizzy experience.
Swap the soda: Try root beer or cola, but note the flavor profile and sweetness change drastically. Use the same reduction method and taste as you go.

Serving Suggestions & Pairings

Classic float: Place one or two scoops in a tall glass and top with cold Dr Pepper for a nostalgic soda fountain feel.
Sandwiches: Place a scoop between slices of lightly toasted brioche to make decadent ice cream sandwiches; it pairs especially well with buttery buns and a sprinkle of flaky salt — see our brioche ice cream sandwiches for inspiration.
Dessert plate: Serve with candied bacon or salted pretzel crumbs to play up the soda’s caramel and spice notes.
Dinner pairing: If you’re serving this at a casual dinner, contrast it with a savory main like the flavors in creamy keto stuffed bell peppers for a sweet finish.

Nutrition Information

Serving size: 1/2 cup (approx. 120 ml). Recipe yields 8 servings.

Per serving (estimates):

Calories: 280 kcal
Total Fat: 18 g
Saturated Fat: 11 g
Cholesterol: 165 mg
Sodium: 90 mg
Total Carbohydrates: 26 g
Dietary Fiber: 0 g
Sugars: 24 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my ice cream turn out icy instead of creamy?
A: Icy texture usually means too much water relative to fat/sugar or the base wasn’t fully chilled before churning. Make sure to reduce the soda, follow the sugar and fat ratios, and refrigerate the base at least 4 hours before churning.

Q: Can I make this without eggs?
A: Yes. Use a no-churn method: whip 600 ml (2 1/2 cups) heavy cream and fold in 395 g (1 can) sweetened condensed milk plus reduced Dr Pepper. Freeze for at least 6 hours.

Q: Can I double this recipe?
A: Yes. Most ice cream makers have a capacity limit. If you double, process in two batches or use a larger machine. Also double chilling space in the fridge and freezer to cool evenly.

Q: Can I prepare the base the night before?
A: Absolutely. The custard base can be made and chilled overnight. In fact, resting overnight often improves flavor and texture.

Q: How long does this keep in the freezer?
A: Store in an airtight container for up to 2 months for best quality. After that, flavor and texture decline and ice crystals increase.

Q: What if my reduction burns or tastes bitter?
A: If the reduction burns, start over. Burnt sugar gives bitter and unpleasant flavors. Reduce over medium-low and watch closely as it thickens.

Q: Can I add mix-ins like chocolate chips or cherries?
A: Yes. Fold in 80–120 g (1/2–3/4 cup) of small mix-ins after churning for even distribution. Large pieces may freeze very hard.

Conclusion

If you want a store-bought take on this flavor, try the ready-made Dr Pepper® Float from Blue Bell for a nostalgic comparison. For a novelty snack version, check out the Dr Pepper flavored Dippin’ Dots Ice Cream which captures the soda in a fun, portable format. Enjoy making your homemade version — it’s a conversation-starting scoop that tastes like a soda fountain with a chef’s touch.