No-Churn Rainbow Sherbet Ice Cream With Fruit
Homemade rainbow sherbet ice cream made with simple, wholesome ingredients, requires no ice cream maker, and is dairy-free.
Is there anything better on a hot summer day than homemade sherbet? It’s the perfect summertime treat with its cold, creamy texture and fruity flavor.
This versatile dessert is made with the classic combination of flavors but can be made with a variety of flavors depending on personal preference.
Store-Bought VS Homemade
Store-bought rainbow sherbet is made with high fructose corn syrup, nonfat milk, gums (guar gum, locust bean gum, and xanthan gum), orange juice concentrate, lime juice concentrate, raspberry juice concentrate, natural flavors, and food coloring.
This homemade rainbow sherbet recipe tastes reminiscent of the classic flavor but is made with a few simple ingredients using a combination of frozen fruit puree, citrus zest, real fruit juice, a small amount of added sugar, and dairy-free milk for a naturally sweet flavor.
Ingredients
Lime sherbet – the lime layer is made using a combination of seedless frozen green grapes to give it a naturally green hue, lime zest, lime juice, organic cane sugar, and oat milk. The cane sugar helps balance out the tartness from the lime juice and brings out the natural sweetness in the grapes.
Orange sherbet – the orange puree is made with a combination of frozen mango to make the orange a more vibrant color, orange zest to bring out the orange flavor, freshly squeezed orange juice, organic cane sugar, and oat milk.
Raspberry sherbet – the raspberry puree is made using a combination of frozen raspberries, organic cane sugar, and oat milk.
How to Make Rainbow Sherbet
Step 1. Place washed and dried seedless green grapes in a single layer on a sheet pan. Freeze for 2 hours or until completely frozen.
Step 2. Blend the frozen green grapes, lime zest, lime juice, granulated sugar, and milk of choice in a food processor until smooth, scraping down the sides as needed. Once blended, transfer the puree to a 9×5 loaf pan or airtight container. Store in the freezer while you make the next layer.
Step 3. Blend the frozen raspberries, granulated sugar, and milk of choice in a food processor until smooth, scraping down the sides as needed. Once blended, transfer the raspberry puree on top of the lime layer and store it in the freezer while you make the last layer.
Step 4. Blend the frozen mangoes, orange zest, orange juice, granulated sugar, and milk of choice in a food processor until smooth, scraping down the sides as needed. Once smooth, transfer it on top of the raspberry layer.
Step 5. Use a butter knife or something similar to swirl the flavors together for the rainbow effect.
Step 6. Cover the loaf pan tightly with plastic wrap or a tightly sealed lid if using an airtight container. Freeze until solid, about 2-3 hours. When ready to serve, let sit at room temperature for a few minutes so that it’s easier to scoop.
Make It Your Way: Substitutions & Variations
​Please remember that recipes are just a starting point.
How can you make this rainbow sherbet ice cream using what you already have? Here are some ideas…
- No green grapes? – to make the green layer, you can another green fruit such as honeydew melon, kiwi fruit, or avocados. If using avocados, I recommend making an avocado shake base.
- No frozen mangoes? – use frozen pineapple for a slightly different flavor and color.
- No organic cane sugar? – use dairy free sweetened condensed milk instead. Or regular sweetened condensed milk if not dairy-free.
- No lime? – use lemon zest and lemon juice.
- No oat milk? – use any creamy milk of your choosing.Â
- Not dairy free? –Â use whole or 2% milk.
- Make rainbow sherbet popsicles – once swirled, transfer the sherbet into popsicle molds and freeze until solid.
Frequently Asked Questions
The only difference between sorbet and sherbet is the addition of milk. Sherbet is sorbet with milk added to make it creamier.
The flavors of classic rainbow sherbet are orange, raspberry, and lime.
You can make this rainbow sherbet in a blender only if you have a high-powered blender with a tamper to push the fruit into the blade. Otherwise, for best results, use a food processor.
More Summer Treats
No-Churn Rainbow Sherbet Ice Cream
Ingredients
Lime Sherbet
- 3 cups seedless frozen green grapes
- zest of 1 lime + 1 tablespoon lime juice
- 2 tablespoons organic cane sugar
- 6 tablespoons dairy-free milk of choice I used oat milk
Raspberry Sherbet
- 3 cups frozen raspberries
- 2 tablespoons organic cane sugar
- ½ cup dairy-free milk of choice
Orange Sherbet
- 3 cups frozen mango
- zest of 1 orange + 2 tablespoons orange juice
- 2 tablespoons organic cane sugar
- ½ cup dairy-free milk of choice
Instructions
- Place washed and dried green grapes in a single layer on a sheet pan. Freeze for 2 hours or until completely frozen.
- Blend the frozen green grapes, lime zest, lime juice, granulated sugar, and milk of choice in a food processor until smooth, scraping down the sides as needed. Once blended, transfer the puree to a 9×5 loaf pan or airtight container. Store in the freezer while you make the next layer.
- Blend the frozen raspberries, granulated sugar, and milk of choice in a food processor until smooth, scraping down the sides as needed. Once blended, transfer the raspberry puree on top of the lime layer and store it in the freezer while you make the last layer.
- Blend the frozen mangoes, orange zest, orange juice, granulated sugar, and milk of choice in a food processor until smooth, scraping down the sides as needed. Once smooth, transfer it on top of the raspberry layer.
- Use a butter knife or something similar to swirl the flavors together for the rainbow effect.
- Cover tightly with plastic wrap or a tightly sealed lid if using an airtight container. Freeze until solid, about 2-3 hours. When ready to serve, let sit at room temperature for a few minutes to soften before scooping.