No-Churn Rainbow Sherbet (Orange, Raspberry & Lime) Recipe

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No-Churn Rainbow Sherbet (Orange, Raspberry & Lime)

Yield 4

Author Sweet Temptations

Prep time

20 Min

Freezing Time

6 Hour

Total time

6 H & 20 M

This No-Churn Rainbow Sherbet is a bright, refreshing frozen treat made with three fruity layers—orange, raspberry, and lime. Each simple mixture is whisked together, chilled, then layered (or swirled) and frozen until scoopable. No ice cream maker needed, and it’s easy to make dairy-free with full-fat coconut milk for a creamy, colorful dessert.

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Ingredients

Orange Layer

• 1 cup fresh orange juice
• 1/2 cup whole milk or coconut milk (for dairy-free)
• 2–3 tablespoons sugar (to taste)
• Optional: 1/2 teaspoon vanilla extract (in any layer, if you like)

Raspberry Layer

• 1 cup fresh or thawed raspberries (strain seeds if desired)
• 1/2 cup milk or coconut milk
• 2–3 tablespoons sugar (to taste)
• Optional: 1/2 teaspoon vanilla extract (in any layer, if you like)

Lime Layer

• 1 cup lime juice (or a mix of lime and a touch of lemon)
• 1/2 cup milk or coconut milk
• 2–3 tablespoons sugar (to taste)
• Optional: 1/2 teaspoon vanilla extract (in any layer, if you like)

Instructions

Orange Layer

1. Whisk orange juice, milk, sugar, and salt until sugar dissolves. Chill until very cold.

Raspberry Layer

1. Mix raspberries with milk and sugar, Chill until very cold. Adjust sweetness as needed.

Lime Layer

1. Whisk lime juice, milk and sugar, Chill until very cold.

Layer And Freeze

1. Pour a third of the orange base into the loaf pan to form the bottom layer.
2. Freeze 20–30 minutes until the layer is set but not hard.
3. Add a layer of raspberry base, gently smoothing. Freeze 20–30 minutes.
4. Add lime base on top. Freeze 20–30 minutes.
5. If you want a marbled effect instead of sharp layers, you can dollop all three in the pan and swirl with a knife a few times before the first freeze.

Marble Or Smooth And Freeze

1. After layering, cover and freeze for 3–4 hours, checking every 60–90 minutes and giving a quick stir to break up ice crystals if needed.

Serve

1. Let sit 5–10 minutes at room temperature for easier scooping. Slice and scoop into bowls or cones.

Notes

• Use Full-Fat Milk for Creaminess: Whole milk works best; for dairy-free, use full-fat coconut milk (light coconut milk can freeze icy).

• Taste & Adjust Sweetness: Fruit and citrus vary—sweeten each layer to taste before freezing (it should taste slightly sweeter than you want once frozen).

• Chill Before Freezing: Make sure each sherbet mixture is very cold before layering so it freezes faster and stays more defined.

• For Cleaner Layers: Freeze each layer 20–30 minutes until just set before adding the next.

• For a Marbled Look: Dollop all three flavors into the pan and swirl 2–3 times with a knife—don’t overmix or it’ll turn muddy.

• Reduce Ice Crystals: Stir the sherbet briefly every 60–90 minutes during the first few hours of freezing.

• Easy Scooping: Let the sherbet sit at room temp 5–10 minutes before serving for smoother scoops.

Nutrition Facts

Calories

259

Fat

13 g

Sat. Fat

11 g

Carbs

37 g

Fiber

2 g

Net carbs

35 g

Sugar

27 g

Protein

2 g

Sodium

14 mg

Cholesterol

0 mg

Nutrition & Allergen: Information is provided for general guidance only and may not be accurate. Actual values can vary based on ingredients, preparation methods, and sources. Always check product labels and consult your health professional if you have dietary concerns.

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Step Into the Kitchen: Visual Guide to the No-Churn Rainbow Sherbet (Orange, Raspberry & Lime) Recipe