Creamsicle Sherbet

Creamsicle Sherbet

7 hrs 10 mins total time

10 mins active time


Makes 1 quart



  • 1½ cups (12 fl oz) fresh orange juice


  • 1 cup (8¾ oz) granulated sugar
  • ¾ cup (6¼ oz) vanilla yogurt
  • ¾ cup (6 fl oz) heavy cream
  • 1½ tsp finely grated orange zest
  • 1 tsp pure vanilla extract

to serve:

  • Grated orange zest


  • 1Combine ¾ cup (6 fl oz) of the orange juice and sugar in a small saucepan over medium heat. Stir for 2-3 minutes until the sugar dissolves. Remove from heat and allow to cool. Add the remaining orange juice to the mixture. Pour into a measuring cup and refrigerate 2 hours or until cold.
  • 2Once chilled, whisk the orange juice mixture, yogurt, cream, orange zest and vanilla together.
  • 3Select the pre-cool function.
  • 4Once precooled, pour the orange mixture into the ice cream bowl.
  • 5Set the ice cream maker to manual setting for 50 minutes. Press start to churn.
  • 6Once the sherbet is frozen transfer to a freezer-safe container, just large enough to contain the sherbet. Freeze for 4 hours or overnight for firmer sherbet.
  • 7Scoop into bowls and serve sprinkled with orange zest.
  • 8Store sherbet in the freezer for up to 2 weeks. The sherbet will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.

Similar Recipes