Name: Orange Sherbet (No Churn)
Prep time: 10 min
Total time: 2 h 10 min
Yield: 1
Cuisine: American
Ingredients: 3/4 cup orange juice; 3/4 cup granulated sugar; 1 cup milk; 5-ounce can evaporated milk

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Remember Creamsicles? Those dreamy frozen sticks of milky orange sherbet? It's super easy to make those at home minus the stick.

This no-churn Orange Sherbet tastes like your childhood but with less crying and screaming and fewer skinned knees. It's a creamy, refreshing dessert you can whip together with basic ingredients you probably already have: orange juice, milk, sugar, and evaporated milk.

An orange half filled with sherbet is on a metal tray. A blue ice cream scoop rests on the tray beside another orange half. There is a green cloth underneath the tray. — You'll love this creamy orange sherbet made with basic ingredients and tools. No ice cream maker needed.

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Orange Sherbet No Ice Cream Maker
Orange Sherbet (No-Churn) Ingredients
How to Make Orange Sherbet
Recipe Notes
PIN TO SAVE FOR LATER
More Fruit Recipes
Recipe
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Orange Sherbet No Ice Cream Maker

No ice cream maker is necessary to make frosty orange sherbet at home. You'll just use your freezer a few times and a hand mixer.

Orange Sherbet (No-Churn) Ingredients

bowls of orange juice, granulated sugar, milk and a whisk on metal tray. — Orange juice, granulated sugar, milk, in any form, and a 5-ounce can of evaporated milk are all you need to make this recipe for range sherbet without an ice-cream maker.

Orange Juice (¾ cup), fresh would be amazing
Granulated Sugar (¾ cup)
Milk (any kind but the higher fat=creamier)
Evaporated Milk (5-ounce can)

See recipe card below for detailed instructions.

How to Make Orange Sherbet

You'll combine the orange juice and sugar in a large mixing bowl, then add the milk.
Freeze this mixture in a shallow dish.
Remove from freezer, scrape out and into a bowl to beat with an electric mixer until smooth. Set aside.
In a separate bowl, using an electric mixer, whip the evaporated milk until larger in volume and foamy.
Fold the evaporated milk into the orange juice mixture.
Freeze one more time, then serve.

If you want to be fancy, carve the insides out of oranges for serving instead of using ice cream bowls or cocktail glasses.

This easy four-ingredient orange sherbet, also known as orange givree, tastes amazing, but I bet it would make a delicious ice cream sandwich too, maybe between two grapefruit sugar cookies!

Citrus dessert recipes are one of my specialties. From 3-Ingredient Key Lime Pie to Lemon Bars with Graham Cracker Crust to Lemon Curd Bars to No Bake Key Lime Pie to Lemon Freezer Pie to Lemon Poke Cake, if it's made with citrus, I likely have it. This recipe is part of my What Desserts to Make When the Cupboards Are Empty feature.

orange juice in a glass bowl. — Pour orange juice into a large or medium mixing bowl.

A glass bowl filled with orange juice and a mound of white sugar sits on a marble countertop. A striped cloth is partially visible on the side, and a metal tray is in the background. — Add granulated sugar to the orange juice and stir until the sugar has dissolved. The juice will be just slightly thicker and might feel syrupy.

A person whisks a light yellow mixture in a glass bowl placed on a marble countertop. A multicolored cloth is draped over the bowls edge. A baking sheet is nearby. — Add milk to the orange juice/sugar mixture and stir until homogeneous and a pale orange color. Use whatever kind of milk you have, but the higher in fat, the creamier it will be.

A hand holding a rectangular metal tray filled with a creamy yellow liquid on a marble countertop. A small bubble is visible on the surface. A red and white towel is partially visible on the left side. — Pour the orange sherbet mixture into a shallow dish and then place it in the freezer until frozen.

A baking tray with partially melted yellow butter and a green spatula on a marble surface. The butter is spread across the tray, with some clumps still visible. — The texture of your sherbet at this point will still be pretty icy and slushy.

A metal baking pan with mashed butter and a blue spatula on a marble countertop. — Your sherbet will resemble chunks of butter before it's finished coming together. This is normal.

A glass bowl filled with mashed boiled potatoes is placed on a marble countertop. Nearby is a metal baking tray with remnants of food, and a green spatula. A striped cloth lies beside the tray. — Scoop the sherbet out of your shallow dish or sheet pan into a mixing bowl.

A mixer blends butter and sugar in a glass bowl. A baking sheet and a green spatula rest nearby on a white counter with a striped cloth. — Beat with a hand mixer, ideally, for two to three minutes, or until creamier.

A glass bowl with creamy, yellow batter being mixed with a green spatula. A metal baking tray with residue is in the background, next to a colorful striped cloth. — The frozen lumps will be smooth when it's time to stop beating the mixture and add the evaporated milk.

evaporated milk in a large glass mixing bowl. — As one of the next-to-last steps, you're going to beat the evaporated milk until frothy and full of air.

Hand mixer beating evaporated milk in glass mixing bowl. — Whip air into evaporated milk. This will take two to three minutes, depending on the strength of the mixer.

whipped evaporated milk in bowl of orange sherbet mixture. — Add the whipped evaporated milk to the bowl of orange sherbet mixture and fold until combined. Then put it back in the freezer.

orange sherbet mixture in a large glass mixing bowl. — Return mixture to freezer once you've folded the whipped evaporated milk and orange sherbet base together.

orange with top cut off and a red knife sticking out. — If you'd like to be fancy and hollow out an orange or two or three for serving, it's easier to do than you might imagine.

orange being hollowed out. — Slice the top cap off the orange. Insert a sharp knife on one side of the orange and carefully move the knife around the perimeter to loosen the orange flesh.

orange flesh being pulled out of an orange. — Pull the inside of the orange out and save it for a snack or another recipe. Fill with orange sherbet.

two oranges and an orange stuffed with scoops of homemade orange sherbet on a white plate. — This is called an orange givree when you hollow out an orange and put orange sherbet inside. Givree means frost or covered in frost in French. Once you put scoops of orange sherbet in the oranges, put them back in the freezer until you're ready to serve them.

Recipe Notes

My freezer is temperamental, so I wanted to use the shallowest dish possible to lessen the amount of time it took the sherbet to freeze. This is a quarter sheet pan, but you could also use a shallow bowl.

Serve immediately if you like or store in the freezer, well-covered, for up to a month.

Use a cookie scoop or an ice cream disher to scoop and serve.

PIN TO SAVE FOR LATER

orange sherbet pin. — Orange Sherbet (No-Churn) is a creamy, refreshing dessert to whip together with basic ingredients you probably already have: orange juice, milk, sugar, and evaporated milk. Find out how to turn these staples into a frozen delight.

More Fruit Recipes

You might also like to make Fruit Skewers or Chocolate Peanut Butter Banana Bark, or Prosecco Sugared Grapes.

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Recipe

Orange Sherbet (No Churn)

Oarnge Sherbet or orange givree is a creamy, refreshing dessert using an easy no-churn recipe that you make with ingredients you'll likely already have in your fridge and pantry.

Prep Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 10 minutes

Ingredients

¾ cup orange juice
¾ cup granulated sugar
1 cup milk
5-ounce can evaporated milk

Instructions

In a medium bowl, stir together the orange juice and sugar until the sugar is completely dissolved.
Gradually stir the milk into the orange juice/sugar mixture until homogenous.
Pour in a shallow dish or a rimmed sheet pan and freeze until firm.
Once frozen, remove from freezer, break into chunks and put in a large mixing bowl.
Beat sherbet with an electric mixer until smooth, about 5 minutes.
In a separate bowl, whip evaporated milk until stiff. You're putting air into the milk mixture so it creates a stable foam.
Fold into sherbert mixture using a spatula
Return mixture to shallow dish and put back in freezer until firm.
Serve in ice cream bowls, fancy glasses or in hollow oranges.

Notes

Freezing times will vary depending on the strength and age of your refrigerator. I have an aging Frigidaire and it took me all morning plus into the afternoon to make this recipe.

If your freezer is newer, you might be able to get it made in two to three hours.

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 249Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 16mgSodium 71mgCarbohydrates 49gFiber 0gSugar 48gProtein 5g

Nutrition information is an estimate. I am not a registered dietician.