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.)