I created this vibrant, fizzy Mountain Dew ice cream that combines the bright citrus kick of the soda with a creamy, dreamy base—all without needing an ice cream maker.
Why You’ll Love This Recipe
I love this recipe because it’s playful, refreshing, and ridiculously easy. No churn, no machine—just whip, fold, freeze—and I’m ready for a neon-green scoop of summer fun. The soda’s bubbles lend a light mouthfeel, making it less heavy than traditional ice cream. Plus, it’s a crowd-pleaser and a conversation starter.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Heavy whipping cream
- Sweetened condensed milk
- Mountain Dew soda (chilled)
- Vanilla extract
- Optional: green (and/or yellow) gel food coloring
Directions
- I chill a mixing bowl and beaters for a few minutes, then whip the cream until soft peaks form.
- In a separate bowl, I whisk together the chilled Mountain Dew, sweetened condensed milk, vanilla extract, and food coloring if I want extra brightness.
- I gently fold the whipped cream into the Mountain Dew mixture, being careful to keep the texture light and fluffy.
- I pour the mixture into a freezer-safe container, cover it, and freeze for 4 to 6 hours, or overnight until firm and scoopable.
Servings and timing
- Servings: about 6
- Prep time: 10 minutes
- Freeze time: 4 to 6 hours (or overnight)
- Total time: about 4 to 6 hours, 10 minutes
Variations
- Add chopped pineapple or mango for a fruity twist.
- Use coconut cream and dairy-free condensed milk for a non-dairy version.
- Stir in fresh lime juice or zest for extra tang.
- Add mini chocolate chips or a swirl of fudge for texture.
- Mix in fresh mint leaves for a refreshing hint.
Storage/reheating
I store the ice cream in an airtight container in the freezer, where it stays good for up to two weeks. When I'm ready to serve, I let it sit at room temperature for 5 to 10 minutes to soften for easier scooping.
FAQs
Can I use diet Mountain Dew?
I don’t recommend it. The regular soda’s sugar helps create a smoother texture, while diet versions can make the ice cream icy.
What if I don’t chill the mixing bowl?
It’s not required, but I find that chilling the bowl helps the cream whip up faster and hold its shape better.
Is food coloring necessary?
No, I often skip it if I don’t mind a lighter color. It’s just for visual effect.
Do I need any stabilizers like gelatin?
Nope. The whipped cream and sweetened condensed milk do the trick just fine on their own.
Can I make this ahead for a party?
Yes, I usually make it the day before. It freezes well and holds up beautifully until I’m ready to serve.
Conclusion
This no-churn Mountain Dew ice cream is a fun, easy way to turn a familiar soda into a cool summer treat. I love the creamy texture and citrusy zing, and the process couldn’t be simpler. Whether for parties or just because, it’s always a hit in my freezer.
Print
Mountain Dew Ice Cream (No‑Churn)
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 to 6 hours, 10 minutes
- Yield: 6 servings (½ cup each)
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant no-churn Mountain Dew ice cream blends the citrusy fizz of the soda with a creamy base for a fun, neon-green treat—no ice cream maker needed!
Ingredients
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- ¾ cup chilled Mountain Dew soda
- 1 teaspoon vanilla extract
- Optional: a few drops green and/or yellow gel food coloring
Instructions
- Chill a mixing bowl and beaters in the freezer for a few minutes.
- Whip the heavy cream in the chilled bowl until soft peaks form.
- In a separate bowl, whisk together the Mountain Dew, sweetened condensed milk, vanilla extract, and food coloring if using.
- Gently fold the whipped cream into the soda mixture, maintaining the airy texture.
- Pour the mixture into a freezer-safe container, cover, and freeze for 4–6 hours or overnight until firm and scoopable.
Notes
- For a stronger citrus punch, add a bit of lime zest.
- Use gel coloring for the brightest hue without altering the texture.
- Let ice cream sit at room temperature for 5–10 minutes before scooping.
Nutrition
- Serving Size: ½ cup
- Calories: 320
- Sugar: 28g
- Sodium: 70mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
Leave a Reply