Dr Pepper Cherry Ice Cream with Dr Pepper Cherry Caramel Sauce: Dr Pepper Cherry Ice Cream with Caramel Sauce

A Soda Pop Memory

I first tried this ice cream at a county fair. My grandson begged me for it. I took one bite and my eyes went wide. It tasted like a fizzy cherry float, but frozen and creamy. I knew I had to make it at home. I still laugh at that memory.

This recipe matters because it turns a simple drink into a special treat. It shows you can play with your food. Have you ever turned a favorite drink into a dessert? I would love to hear your ideas.

The Magic of Flat Soda

You must let the Dr Pepper Cherry go flat. This is very important. Fizzy soda in the ice cream maker is a big mess. I learned that the hard way once. Trust me, let it sit open for a day.

The flat soda gives a deep, sweet cherry flavor. It mixes into the cream so smoothly. Doesn’t that smell amazing when you pour it? This step matters because patience makes the flavor perfect. Good things come to those who wait.

Making the Cherry Caramel

Now for the sauce. You boil the flat soda down. It gets thick and syrupy. This is where the magic happens. The smell fills your whole kitchen with warm, cherry sweetness.

Then you make a simple caramel with sugar and butter. You must watch the sugar closely. It can burn fast. When it’s a golden color, you whisk in the cream and your Dr Pepper syrup. *Fun fact: The soda adds a fruity tang that cuts the sweetness. It’s just right.

Churning Dreams into Ice Cream

The ice cream part is easy. Just mix the milks and your flat soda. Pour it into the machine. The churning sound is so happy. It reminds me of summer afternoons.

You can eat it right away for soft serve. It’s like a frosty cloud. Or freeze it for a few hours for scoops. Which do you prefer, soft serve or firm scoops? Tell me in the comments.

Your Sweet Creation

Pour that warm caramel sauce over a cold scoop. The contrast is wonderful. The ice cream is smooth. The sauce is rich and a little tangy. It’s a party in a bowl.

This recipe is more than just mixing things. It’s about creating a moment of joy. It’s about sharing something unique. What’s the most surprising dessert you’ve ever made? I’m always looking for new kitchen adventures.

Ingredients:

Ingredient	Amount	Notes
Dr Pepper Cherry (for ice cream)	4 cups	Cold and flat
Sweetened condensed milk	14 ounces
Whole milk	1 cup
Dr Pepper Cherry (for caramel sauce)	3 cups	Open 12-24 hours before use, cover and let sit at room temperature
Water	¼ cup
Granulated sugar	1 cup
Brown sugar	½ cup
Butter	8 tablespoons	Melted
Heavy cream	⅔ cup

My Fizzy Ice Cream Dream

Hello, my dear! Come sit with me. I want to tell you about my latest kitchen adventure. It involves an old favorite soda. My grandson loves Dr Pepper Cherry. One hot afternoon, we dreamed up this ice cream. Doesn’t that sound fun? We mixed it into the creamiest, dreamiest treat. Then we made a caramel sauce with it too. I still laugh at that sticky, sweet day.

This recipe is pure joy. It tastes like a soda shop in a bowl. The ice cream is smooth and just sweet enough. The caramel sauce is rich with a cherry hint. It’s a special treat for a hot day. Let’s make some memories together. Here is exactly how we do it.

Step 1: First, let’s make the ice cream base. Get a big bowl. Pour in the cold, flat Dr Pepper Cherry. Add the sweetened condensed milk and whole milk. Whisk it all together until it’s one color. It will look like a pink milkshake. That’s perfect! (Hard-learned tip: Make sure your soda is flat! A fizzy mix will make a mess.)

Step 2: Now, pour that pink mix into your ice cream maker. Follow your machine’s instructions. Mine churns for about 25 minutes. It will get thick and creamy. For soft serve, eat it right away! My grandson always does. For firmer scoops, freeze it for a few hours.

Step 3: While that chills, start the caramel sauce. Pour 3 cups of flat soda into a pan. Let it boil until it’s half as much. This makes the flavor strong and syrupy. It smells amazing, like candied cherries. Be patient, it takes a little while.

Step 4: In another pan, mix water and white sugar. Cook on medium heat. Stir it often so it doesn’t burn. Watch it turn a lovely golden color. This is the magic part! What’s your favorite sweet treat to make? Share below!

Step 5: As soon as it’s golden, take the pan off the heat. Quickly stir in the brown sugar and melted butter. It will bubble up! Whisk it smooth. Then whisk in the heavy cream and your reduced Dr Pepper. Put it back on low heat. Stir until it’s all one gorgeous, shiny sauce.

Cook Time: 1 hour (plus freezing)
Total Time: 5-7 hours
Yield: 8 servings
Category: Dessert, Ice Cream

Three Sweet Twists to Try

This recipe is wonderful as is. But you can play with it too! Here are three fun ideas. They make it new again. I love a little kitchen playtime.

Chocolate Chip Crunch: Stir in mini chocolate chips after churning. They add little melty bits.

Brownie Chunk: Fold chunks of chewy brownie into the soft ice cream. It’s a double dessert!

Vanilla Swirl: Use regular Dr Pepper, not cherry. Swirl plain vanilla caramel into the ice cream.

Which one would you try first? Comment below!

Serving Your Masterpiece

Presentation is part of the fun. Scoop your ice cream into a chilled bowl. Drizzle that warm sauce right over the top. It will harden just a little on the cold cream. I like to add a sprinkle of sea salt. It makes the flavors pop!

For a real party, serve it over a warm brownie. Or use it to top a simple slice of pound cake. This sauce is good on almost anything. I’ve even put it on pancakes!

What to drink? A cold glass of milk is always perfect. For the grown-ups, a little bourbon on the rocks pairs nicely. It’s a cozy combination. Which would you choose tonight?

Keeping Your Sweet Treat Perfect

Let’s talk about storing this special ice cream. Freeze it in a container with a tight lid. This keeps ice crystals from forming. A layer of plastic wrap right on the surface helps too.

For the caramel sauce, let it cool completely first. Then pour it into a clean jar. It will keep in the fridge for about two weeks. You can gently reheat a small amount in the microwave.

I once forgot to put the lid on tight. My ice cream tasted like my freezer! Batch cooking the sauce is a smart move. Having it ready makes any dessert feel fancy. This matters because good storage saves your hard work. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

First, your ice cream might be too soft. Just freeze it longer. I remember when mine was like soup! Patience gives you the perfect scoop.

Second, the caramel sugar can burn. Stir it often on medium heat. If you see dark bits, start that step over. This matters for a smooth, sweet flavor.

Third, the sauce might seem too thin. Let it boil a little longer to thicken. It will get thicker as it cools, too. Fixing small issues builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, all the ingredients listed are naturally gluten-free.

Q: Can I make any part ahead? A: Absolutely! Make the caramel sauce up to two weeks early.

Q: What if I don’t have an ice cream maker? A: Pour the mix into a pan. Freeze it and stir well every 30 minutes.

Q: Can I use regular Dr Pepper? A: You can, but the cherry flavor adds a special touch.

Q: Any fun serving tips? A: Try it in a chilled bowl with a pinch of salt. *Fun fact: A little salt makes sweet flavors pop!* Which tip will you try first?

From My Kitchen to Yours

I hope you love making this fun dessert. It always makes me smile. I would love to see your creations.

Share a picture of your ice cream sundae. Tell me about your kitchen adventure. Have you tried this recipe? Tag us on Pinterest! Your stories are my favorite thing to read.

Happy cooking!
—Anna Whitmore.