Orange Sherbet Recipe

A scoop of orange sherbet in an ice cream scoop.

Creamy, comforting and oh so orangey. This frozen treat is made with coconut milk instead of whole milk for the creamiest ice cream with a tropical twist. This recipe is vegetarian, vegan and gluten free.

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Plan ahead by placing your ice cream freezer bowl in the freezer at least 24 hours before starting to make the base.

*Time below does not reflect the time it takes to chill and freeze the sherbet.

Course Dessert

Cuisine American

Keyword Dairy Free Orange Sherbet, Orange Sherbet, Vegan Orange Sherbet

Prep Time 20

Churn Time 25

Total Time 45

Servings Serving

Calories 337kcal

Author Traci York

Ingredients

2 Tbs Orange Zest from about 2 large oranges
2 C (485g) Orange Juice fresh-squeezed. This will require 2-3 lbs of oranges (1 - 1.4 kg), Cara Cara, Clementine or Murcott Mandarins . Refrigerate the oranges overnight if possible.
1 Tbs Lemon Juice
1 C (210g) Granulated Evaporated Cane Juice Sugar
1/8 tsp Sea Salt
1 1/2 tsp Vanilla Extract
1 1/2 C (395g) Full Fat Coconut Milk refrigerated, 1 can

Instructions

The night before making the sherbet, place the oranges and coconut milk in the refrigerator. (If chilling the base mixture overnight in the fridge, there's no need to refrigerate the oranges and coconut milk). Place the ice cream maker's freezer bowl in the freezer.
Zest the oranges, then set aside.
In a high speed blender or 7+ cup food processor, blend the orange juice, lemon juice, sugar, salt, vanilla extract, and coconut milk until the sugar is dissolved. Strain into a large bowl or pitcher. Stir in the orange zest. Cover. Refrigerate until mixture is between 40F - 43F, usually a few hours, or you can refrigerate overnight to reach temperature.
Process mixture in an ice cream maker according to the manufacturer's directions. When finished, the sherbet will be like soft-serve (mine takes about 25 minutes).
While the sherbet is processing, line a storage container with parchment paper and place in the freezer. Once frozen, spoon the sherbet into the storage container making sure to redistribute the zest evenly as it tends to get stuck and clump up on the mixer attachment.
Place a piece of parchment paper directly on the surface of the Sherbet and freeze until desired consistency. I freeze overnight, but a softer serve consistency can be enjoyed in about three hours. Serve in a bowl or cone.
Store for up to two weeks in the covered container in the freezer.

Notes

Adapted from Alton Brown's Recipe.

Nutrition