This 2-ingredient Orange Sherbet recipe is so simple and easy to make with or without an ice cream maker. Using only Orange Crush soda pop plus sweetened condensed milk, this creamy confection is my favorite fruit-flavored frozen dessert.
Homemade Orange Sherbet
This super easy Orange Sherbet is a cross between a fruity sorbet and an orange crush ice cream, with a light and creamy taste and texture that reminds me of the sweet and tangy push pop tube.
Orange sherbet recipes couldn’t be much simpler to make: just mix the orange soda and sweetened condensed milk together and either churn it in an ice cream canister or skip that step and place it in a loaf pan to freeze.
Homemade orange sherbet with orange soda may not be dairy-free like an icy sorbet, but it has less fat and often contains less calories than its creamy counterpart, regular ice cream.
You will love every lick of this delicious frozen dessert — it’s the best scoop for summer when you want to beat the heat!
Why We Love This Orange Sherbet Ice Cream Recipe
- Quick and easy to make both with and without an ice cream churn.
- Only uses 2 ingredients, but if you add the optional food color, it becomes a 3 ingredient orange sherbet.
- Tangy fruit flavor of a fizzy soda frozen into a creamy confection.
- Sweet and creamy, cold and refreshing.
- Perfect for warm weather snacks or for serving a sweet treat at outdoor parties.
Other No-Churn Ice Cream Recipes
Ingredients
- Orange soda: I used Orange Crush to make my sherbet but you can also use Sunkist, a store brand, or even sugar-free orange soda.
- Sweetened condensed milk
- Orange gel food color (optional)
Substitutions and Additions
- Swap The Soda: You can use any fruit-flavored soda for this recipe, like lemon-lime, grape, strawberry, or your other favorites.
- Add-In: While I prefer to make the recipe as is, you can add a can of crushed pineapple to your sherbet mixture to make it sweeter and tangier.
Recommended Tools
- Extra large mixing bowl
- Slotted spoon
- Electric ice cream maker
- Loaf pans
- Plastic wrap
- Ice cream scoop
See Full Recipe Card Below
Jump to RecipeHow to Make Orange Sherbet
- Make The Sherbet Mixture: Pour the soda into a large bowl and let the bubbles dissipate. Stir in the sweetened condensed milk and gel food color (optional) and then skim the foam from the top of the liquid.
- Use The Churn Or No Churn Method:
Electric Ice Cream Churn Method: Pour the mixture into the ice cream canister and churn for 25 – 30 minutes. Divide the sherbet between 2 loaf pans, cover, and freeze for 4 hours.
No Electric Churn Method: Divide the sherbet between the 2 loaf pans and place in the freezer for 30 minutes. Stir the mixture, return the pans to the freezer, and repeat the stirring process over 2 hours. Cover and freeze for 6 hours. - Serve: Scoop, serve, and enjoy!
Tip From Our Recipe Developer
- You can substitute any fruit-flavored soda for the orange soda.
- The orange gel food color is not necessary, it is just for that bright orange color that is associated with orange sherbet. It does not affect the flavor at all.
- An electric ice cream churn is not necessary but makes the whole process much easier. And it’s a very minimal investment.
Storage
- To Store: Store any leftovers in the freezer for up to 2 weeks.
Other Easy Orange Flavored Desserts
- Creamsicle Cookies
- Orange Creamsicle Salad
- Boozy Orange Creamsicle Milkshake
- Orange Creamsicle Pie
- Sherbet Punch
Orange Sherbet
Serves — 8
Orange Sherbet is a delicious frozen dessert that is so easy to make at home. Only 2 ingredients are needed to create this creamy churn or no churn sweet treat.
Prep Time 10 minutes
Freeze Time 8 hours
Total Time 8 hours 10 minutes
Ingredients
- 2 liter orange soda (your favorite brand, I used Sunkist)
- 14 ounce sweetened condensed milk
- 3-5 drops orange gel food color (optional)
Instructions
Electric Ice Cream Churn Method
- Slowly add the 2 liters of orange soda to an extra large mixing bowl. Allow the bubbles to dissipate.
- Drizzle the sweetened condensed milk into the orange soda.
- Add 3 – 5 drops of orange gel food color. Gently stir the mixture until well incorporated. (Use a slotted spoon to skim the foam from the top of the Sherbet mixture.)
- Pour the sherbet mixture into the aluminum ice cream canister, and allow the mixture to churn for 25 – 30 minutes.
- Divide the 8 cups evenly between 2 loaf pans. Cover with plastic wrap, and freeze for 4 hours. Scoop and serve.
No Electric Churn Method
- Follow the above instructions for mixing the soda, sweetened condensed milk and food color gel.
- Evenly divide the mixture between the 2 loaf pans. Place the loaf pans in the freezer. After 30 minutes, carefully stir the Sherbet mixture. Repeat the stirring process over 2 hours.
- At the end of the 2 hours, cover with plastic wrap and freeze for 6 more hours, or until completely set. Scoop and serve.
Jenn’s Notes
Storage:
- To Store: Store any leftovers in the freezer for up to 2 weeks.
- You can substitute any fruit flavored soda for the orange soda.
- The orange gel food color is not necessary, it is just for that bright orange color that is associated with orange sherbet. It does not affect the flavor at all.
- An electric ice cream churn is not necessary, but made the whole process much easier. And it’s a very minimal investment.
Nutrition Info
Calories: 261kcal | Carbohydrates: 53g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 88mg | Potassium: 187mg | Sugar: 52g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 0.1mg
I want to try this with root beer. As a child we could get root beer popsicles
and root beer Koolaid 😥
but no longer.
ohhhhhhh sounds yummy! Let me know how it turns out.
I work in a goup home of adults with disabilities. These are quick easy recipes we can split up and adjust to different abilities. Thank You for these and we will have fun creating and then of course eating ❤️
*it won’t let me edit “group”
Can orange juice be used in place of orange soda.
Just curious if coconut cream would work for those of us who are dairy free?
I am not really sure, I haven’t tried making it with coconut cream. If you try it, let me know what you think!
10+
Can this sherbert be used in a punch recipe that calls for sherbert without problems?
I haven’t used it in my sherbet punch recipe yet, but I don’t see why it couldn’t!