sherbet

Refreshing and citrusy yet creamy and sweet, this stunning dessert is just like a Creamsicle, but in grown-up cake form. It’s also incredibly easy: Simply stack spoonfuls of vanilla ice cream and orange sherbet into a springform pan and smoosh them down as you go. As for the crust, use whole vanilla wafers; They're less work, and crunchier than if you used crumbs. There are many ways to riff on this cake. You could try a different sherbet flavor, use frozen yogurt instead of vanilla ice cream, or trade the vanilla wafers for gingersnaps, shortbread or any other crumbly cookie. You could also add salted caramel, jam, nuts or pomegranate molasses in between the layers of ice cream.

Orange Creamsicle Ice Cream Cake

(2 pints) orange sherbet or sorbet

vanilla ice cream

vanilla wafers (about 2 1/2 ounces 70 grams), plus more as needed

Uncover the orange sherbet and vanilla ice cream and let sit at room temperature while you prepare the crust. Cover the bottom of an 8-by-2-inch springform pan with a layer of vanilla wafers (see Tip). Break up cookies to fill any big holes.

Using a soup spoon, scoop small, alternating spoonfuls of the orange sherbet and vanilla ice cream and place them randomly on top of the cookies (imprecision is good here). Gently press the ice cream down with the back of the spoon and tap the pan on the counter to fill in the pan and remove any air bubbles. Continue until you’ve used all the ice cream, then spread the top into an even layer. To create decorative swoops on top, press down into the cake with the back of the spoon and move it up and out in circular motions to create swirls and peaks all over.

Cover the cake with plastic wrap and freeze until firm, at least 2 hours or up to 1 week. To serve, quickly rub the side and bottom of the pan with a warm, moistened kitchen towel to loosen. Unmold the springform and transfer the cake to a serving plate.

Creamy and vibrant Lemon Sherbet is a refreshing light treat. It’s the cross between sorbet and ice cream, and it’s easier to make than you think!

Lemon Sherbet

milk

sweetened condensed milk

lemon (zested)

Tablespoons lemon juice

In a medium bowl whisk together the milk, sweetened condensed milk, and lemon zest. Cover and chill in the refrigerator for at least 1 hour.

Stir the lemon juice into the milk mixture. If the mixture curdles, then whisk it vigorously to make it smooth again.

Pour the mixture into your ice cream machine and freeze according to the manufacturer’s instructions.

Serve immediately or transfer the sherbet to an airtight container and freeze until ready to serve.

Bursting with fresh flavor, this orange sherbet is a no fuss way to enjoy sunshine in a bowl. Cool off with this sweet tangy treat, and make it at home today.

Orange Sherbet

½ Tbsp finely grated orange zest

orange juice

Tbsp lemon juice

tsp pure vanilla extract

tsp kosher salt

oz sugar

milk,

Add all ingredients except the milk to the bowl of a food processor or blender. Process until the sugar is dissolved, approximately 1 minute. Add the mixture to a large mixing bowl, then whisk in the milk.

Cover the bowl with plastic wrap and place in the refrigerator. Chill for 1 hour.

Add the mixture to an ice cream maker, chilled according to manufacturer’s direction. Process until it is the consistency of soft serve ice cream. If you don’t have an ice cream maker, freeze mixture in 30 minute intervals, whisking between each, until it reaches the desired consistency.

Serve immediately, if you prefer a softer texture. Otherwise, place the mixture in an airtight container or loaf pan covered with plastic wrap and freeze until firm, at least 3 hours.

This strawberry sorbet is made with just four ingredients and no ice cream machine required! A refreshing, fruity, light, and sweet Summer dessert pairing the flavor of strawberries with basil (Plus other options available!). This recipe is dairy-free, gluten-free, refined sugar-free, naturally sweetened, and can be made vegan!

Strawberry Sorbet (Naturally Sweetened)

Strawberries

honey (or maple, for Vegan)

Lemons (or Limes)

Basil Leaves (or mint)

Begin by thoroughly washing the strawberries and then coring them. I find the easiest way to do this is with a hard straw (and it makes the process super quick too!).The strawberry stalks can be added to smoothies or composted.

Add all of the ingredients into a blender or food processor and blend until smooth. This will also help to add a little air into the mixture, for a better final texture.

Pour the strawberry sorbet into an ice-cream tin/container and allow it to freeze in the freezer for a few hours. The sorbet is ready to serve!

Due to using no preservatives and fresh berries, I like to eat this quickly for the best flavor and consistency. I suggest around one month in the freezer.Allow the sorbet to sit for a few minutes at room temperature before serving.

How To Store

https://content.jwplatform.com/videos/5P83CZCR.mp4

This is a recipe for a strawberry sorbet made with just four ingredients and no ice cream machine required! A refreshing, fruity, light, and sweet Summer dessert pairing the flavor of strawberries with basil.

Simple Strawberry Sorbet (Naturally Sweetened)

This strawberry rhubarb sorbet is intensely flavored, silky smooth and refreshing. With only a few ingredients, this naturally dairy-free vibrant treat comes together quickly and easily!

Strawberry Rhubarb Sorbet

lbs rhubarb, leaves removed, washed and chopped into 1/2" pieces

lb strawberries, washed and hulled

sugar

lemon juice

tsp salt

Combine all of the ingredients in a medium sized pot over medium heat.  Bring to a simmer, stirring frequently to prevent burning. Cook just until the rhubarb softens, about 5 minutes.

Remove from heat and purée in a blender or with an immersion blender. If using a blender, do so in batches so the mixture doesn&#x27;t overflow and burn you.

At this point, you can either strain the purée by pressing it through a fine mesh sieve to remove any remaining fibers, or you can refrigerate it it straight away in a sealed container. If your rhubarb is older and fibrous, or if you don&#x27;t want the odd streak of unblended fruit, then straining is for you. Otherwise, straining isn&#x27;t necessary.

Chill the purée for 2-3 hours, or until cold. Pour into the ice cream maker and churn according to the manufacturer&#x27;s instructions. Transfer it to a 9&quot;x5&quot; loaf pan and freeze until firm and scoopable, about 3 hours. To serve, dip an ice cream scoop into a cup of very hot water, wipe dry and then scoop. Store in a sealed container in the freezer away from the door for up to 2 weeks.

Top 5 sherbet recipes from across the web

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Top Tags

Orange Creamsicle Ice Cream Cake

Lemon Sherbet

Orange Sherbet

Strawberry Sorbet (Naturally Sweete...

Strawberry Rhubarb Sorbet

Top 5 sherbet recipes from across the web

The most viewed sherbet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Orange Creamsicle Ice Cream Cake

Lemon Sherbet

Orange Sherbet

Strawberry Sorbet (Naturally Sweete...

Strawberry Rhubarb Sorbet

The most viewed sherbet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine