Yes, you can totally make Rainbow Sherbert at home, easily! Raspberry, orange, and lime, just like you can buy in the store, only better!
Is it spelled sherbert or sherbet? Well, since I pronounce it “sher-bert” AND you can search both on Pinterest, I figured I’d go with how I pronounce it. 🙂 No matter how you spell it, it’s the same thing in my book, and I’m gonna tell you all about how to make rainbow sherbert or rainbow sherbet at home!
When I was growing up my parents would buy those small containers of rainbow sherbert, and I didn’t understand why you couldn’t buy it in those gallon containers like you could neapolitan or fudge ripple. To be honest, I still don’t understand. Do others not want to have it more than one night? Seriously, if you break out that container and share it among your family of 4, it’s gone. Totally not worth even buying to share. So, I buy it for myself, and hide it in the back of the freezer. Do not act like you didn’t do the same thing with your (fill in the blank)!
However, I usually feel guilty for hiding it away, when I’m not the only one in our home that loves it. So my solution, besides buy several containers at once, is to make my own.
Who knew you could make it, and fairly simple too. I mean, no it’s not as quick as regular ice cream to make. You do have to add a few extra steps, unless you didn’t want the trio. If you only wanted one flavor, it would be as simple as regular ice cream! I actually want to make just the orange, because that was always my favorite when I was a kid.
So to make this, you’ll create one base, freeze it, and then separate it into three equal portions, mix in your flavors, and then layer, dollop, or whatever to get them frozen together, to make them all pretty together. Or freeze them separately…it’s totally up to you!
When I told Zack that I was going to make rainbow sherbert he questioned how I could make it. I guess, like many of us assume, that it’s something a little bit different than ice cream. However it’s really not all that much different. Sherbert or sherbet is made with fruit juice that’s been added to milk, cream, eggs, or gelatin. Sounds a lot like ice cream, huh? Yea, it really ice. So, you can totally make so many different flavors of sherbert at home with an ice cream maker.
Is this no churn? No. I made a ton of no churn ice creams over the years. I even bought an ice cream maker that you freeze the canister to make ice cream quicker. But y’all, nothing beats the original ice cream maker. You know the one you grew up with, the metal cylinder, with the motor mounted on top..ice and rock salt around the outside, to freeze the mixture. If you want to make ice cream at home, break down and get one. You can get them for $30, and they yield more ice cream than no churns or the small frozen canister. You can also have ice cream, perfectly frozen and creamy in 30 to 45 minutes. In our home ice cream isn’t just a spring and summer treat, so we get use of the ice cream maker year round. The first month I bought it, I literally made 5 different kinds of ice cream! This rainbow sherbert was one of those. Enjoy!
- 2 cups milk
- optional: orange and green food coloring
- 1 1/2 cups sugar
- 2 cups heavy whipping cream
- 1 cup orange juice
- 12 ounces raspberries
- 1/2 cup lime juice
- Heat the milk, cream, and sugar together in a small pot over medium to high heat for 5 to 8 minutes, until the sugar is dissolved. Place in the freezer for 20 minutes to chill quickly.
- Puree the raspberries in a blender until smooth. Strain the seeds out, and set the puree aside.
- Freeze the milk base in an ice cream maker, according to the directions on the manufacture.
- After the mixture is frozen, divide it among three bowls, and add the raspberries to one, lime juice to one, and the orange juice to the last. At this time, you can add food coloring to the orange and lime for a more vibrant color.
- In a freezer safe container, dollop each flavor however you'd like. Do not stir them together. Place in the freezer until solid. The timing on this will be totally different for each ice cream maker you use. My ice cream maker churns the ice cream pretty thick, so It's a little firmer than soft serve. It is ready in about an hour. You may need to freeze longer.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 342 Total Fat: 18g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 58mg Sodium: 40mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 3g Sugar: 36g Sugar Alcohols: 0g Protein: 4g