How to Make Sherbet Ice Cream in 3 Simple Steps
A creamy, fruity, and refreshing dessert made with simple ingredients. Perfect for summer or anytime you crave a light, tangy treat!
Equipment
- Blender or food processor
- Loaf pan or shallow freezer-safe dish
- Measuring cups and spoons
- Fork or whisk (for stirring during freezing)
Ingredients
2 cups fresh or frozen fruit (strawberries, mango, or citrus work best)
1 cup whole milk (or coconut milk for a dairy-free option)
½ cup granulated sugar (adjust to taste)
1 tbsp lemon juice
Pinch of salt
Instructions
Blend the Fruit: Combine fruit, sugar, lemon juice, and salt in a blender. Blend until smooth.
Add Milk: Pour in the milk and blend again until fully combined.
Freeze: Transfer the mixture to a loaf pan. Freeze for 1 hour, then stir with a fork to break up ice crystals. Repeat every 30 minutes for 3-4 hours until creamy.
Serve: Let sit at room temperature for 5-10 minutes before scooping. Garnish with fresh fruit or toppings of your choice.
Notes
- Customization: Use any fruit you like—berries, mango, or even a mix!
- Storage: Store in an airtight container for up to 2 weeks. Press parchment paper onto the surface to prevent freezer burn.
- Vegan Option: Swap whole milk for coconut milk or almond milk.
