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Dr Pepper Ice Cream Floats


  • 2 12-oz cans Dr Pepper
  • 1 14-oz can sweetened condensed milk
  • 1 vanilla bean split and scraped
  • 2 cups heavy whipping cream
  • Cherries for garnish
  • Football decorations


  • Pour two cans of Dr Pepper in a large saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until Dr Pepper has been reduced to ½ cup. Remove from heat and let it cool completely. (This step can be done a day or two in advance if you would like. Just keep the reduction covered in the fridge. Let it come to room temp before using.)
  • In a large bowl, combine sweetened condensed milk, vanilla bean seeds, and the reduced Dr Pepper. Whisk to combine.
  • Whip heavy cream on medium-high speed with an electric mixture until stiff peaks form. Gently fold whipped cream into the Dr Pepper mixture until completely incorporated.
  • Pour ice cream base into a 9x5 loaf pan and smooth out the top. Freeze for 6 hours, or overnight.
  • To make Dr Pepper floats, fill a glass with a few scoops of Dr Pepper ice cream, and pour enough Dr Pepper to cover. Pour slowly because the fizz will overflow easily.
  • Garnish with a cherry and football decorations. (I used a cookie cut into a football shape and piped the laces with white chocolate.)


Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.