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–+ servings
rainbow sherbet ice cream

Rainbow Sherbet Ice Cream

Discover how to make vibrant and creamy rainbow sherbet ice cream at home. Perfect for summer parties or nostalgic treats!
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Prep Time 20 minutes
Freezing Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 people
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup heavy cream
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 0.5 cup orange juice freshly squeezed
  • 0.5 cup raspberry puree
  • 0.5 cup lime juice
  • optional food coloring for vibrant hues

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Loaf pan
  • Plastic wrap

Method
 

  1. Whip the heavy cream until stiff peaks form.
  2. In a separate bowl, mix the sweetened condensed milk and vanilla extract.
  3. Gently fold the whipped cream into the condensed milk mixture.
  4. Split the base into three equal portions.
  5. Add orange juice to one portion, raspberry puree to the second, and lime juice to the final portion.
  6. Add food coloring to each section if desired.
  7. Layer the flavored mixtures into a loaf pan starting with orange, then raspberry, and finishing with lime.
  8. Gently swirl the layers with a knife.
  9. Cover the pan with plastic wrap and freeze for at least 6 hours or overnight.

Nutrition

Calories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 100mgSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 0.3mg

Notes

For a tropical twist, swap orange juice with mango puree or use strawberry puree instead of raspberry for a milder flavor.
If avoiding dairy, consider using coconut cream.
Store your sherbet in an airtight container to prevent freezer burn, and let it sit at room temperature for 5–10 minutes before scooping for easier serving.
Tried this recipe?Let us know how it was!