Refreshing homemade rainbow sherbet is the perfect summer treat. Made in the style of no-churn ice cream, with real fruit flavors in each creamy scoop!
Prepare orange filling. Pour orange juice into a small saucepan, bring to simmer and cook until reduced in half. Add orange zest and chill first to room temperature, then in the fridge until cold. Otherwise it will melt the ice cream base. Add a couple drops of orange food coloring if you want a stronger color.
Prepare raspberry filling. Mash raspberries with 1 tbsp sugar and strain to remove the seeds. Chill in the fridge. Add a couple drops of pink food coloring if you want a stronger color.
Prepare the pineapple filling. In a blender, mix the frozen pineapple and pineapple juice with 2 tbsp lime juice until smooth. This can be done right before mixing the various fruit flavorings with the sherbet base.
Make the sherbet base. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Add condensed milk and mix until combined.
Mix the sherbet base with the fruit fillings. Divide your cream mixture between 3 bowls and add the chilled fruit filling to each of them. Mix well.
Partially freeze each flavor base. Place all three sherbet flavors into the freezer in separate containers. Freeze for 2 hours, mixing a few times to prevent the sherbet from sticking to the sides. After 2 hours, you should have a thick half-frozen sherbet. If it’s too runny, leave it in the freezer for one more hour.
Assemble the rainbow sherbet. Take turns adding spoonfuls of each flavor to a bread pan or other freezer-safe container, mixing them slightly. Then transfer to the freezer and freeze overnight.
Keywords: sherbet ice cream, frozen desserts, no churn ice cream