An easy no churn recipe for homemade strawberry orange sherbet! There’s strawberry ice cream swirled with orange sherbet, all made with fresh strawberries, orange zest and orange juice, for a cool summer treat that tastes like a strawberry orange creamsicle.
You might also love these no churn ice cream recipes for black cherry vanilla chocolate chunk ice cream, biscoff banana ice cream, and chocolate malt ice cream.
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Why You’ll Love This Recipe
Easy No Churn Recipe. You won’t even need an ice cream maker for this strawberry orange ice cream, just an electric mixer for whipping up the cream until fluffy.
Fresh Ingredients. With both fresh strawberries and orange zest and no artificial flavors, this strawberry orange sherbet tastes like summer.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Strawberries. You can use either fresh or frozen strawberries. To reduce some of the moisture and concentrate the flavor, simmer the strawberries on the stove, then cool completely before adding them to the ice cream.
- Sweetened Condensed Milk. You won’t need to add additional sugar to the ice cream, since the sweetened condensed milk sweetens the ice cream and gives it a smooth, creamy texture.
- Oranges. I used a navel orange for the zest, but you can use either fresh or bottled orange juice. For bottled, I prefer “Simply Orange” without pulp.
- Cream. Use “heavy whipping cream” which has a high fat content that’s necessary when making ice cream.
- Food Coloring. The food coloring is totally optional, and without it, the color of your ice cream just won’t be as vivid.
Instructions
Strawberry Ice Cream
- Wash, hull and chop the strawberries, then puree them with a small food processor or Ninja.
- In a saucepan, combine the pureed strawberries and sugar. Add the food coloring, if using. Over medium or medium-low heat, bring the strawberries to a simmer. Continue to cook the strawberries, stirring frequently, until reduced to 3/4 cup. Refrigerate the puree until well chilled.
- In a bowl, whisk together the chilled strawberry puree with the sweetened condensed milk, vanilla and salt.
- In a separate bowl, use an electric mixer to whip the cream until fluffy peaks form that hold their shape. Fold the whipped cream into the strawberry mixture until well combined.
Orange Sherbet
- In a bowl, whisk together the sweetened condensed milk, orange juice, orange zest, food coloring, vanilla and salt.
- In a separate bowl, use an electric mixer to whip the cream until fluffy peaks form that hold their shape. Fold the whipped cream into the orange mixture until well combined.
Assembly
- Fill a freezer-safe, lidded container with at least a 2-quart capacity, with the orange sherbet and strawberry ice cream (I like to use a measuring cup to alternate portions of each, so that they’re swirled throughout the container). Then use a knife to gently swirl everything together.
- Freeze the ice cream for at least 8 hours, or overnight.
- This ice cream tends to freeze more solid, so I recommend letting it sit out for 10-15 minutes before scooping.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Homemade ice cream is best eaten within about 2 weeks.
With the higher water content from the strawberries and orange juice, this ice cream can freeze a little harder than most no churn ice cream recipe, but it does still have a creamy texture that’s not icy. You’ll need to let it sit out for about 10 minutes to soften before scooping. You can also add 1-2 tablespoons of vodka to the ice cream base to keep it softer in the freezer.
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No Churn Strawberry Orange Sherbet
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
Strawberry Ice Cream
- ¾ lb fresh or frozen strawberries
- 1 tsp granulated sugar
- 1 tsp red gel food coloring, optional
- 7 oz (1/2 can) sweetened condensed milk
- 1 ½ tsp vanilla extract
- â…› tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 cup cold heavy whipping cream
Orange Sherbet
- 7 oz (1/2 can) sweetened condensed milk
- ½ cup orange juice
- 1 tsp freshly grated orange zest
- 1 drop orange gel food coloring, optional
- 1 ½ tsp vanilla extract
- â…› tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 cup cold heavy whipping cream
Instructions
Strawberry Ice Cream
- Wash, hull and chop the strawberries, then puree them with a small food processor or Ninja.
- In a saucepan, combine the pureed strawberries and sugar. Add the food coloring, if using. Over medium or medium-low heat, bring the strawberries to a simmer. Continue to cook the strawberries, stirring frequently, until reduced to 3/4 cup. Refrigerate the puree until well chilled.
- In a bowl, whisk together the chilled strawberry puree with the sweetened condensed milk, vanilla and salt.
- In a separate bowl, use an electric mixer to whip the cream until fluffy peaks form that hold their shape. Fold the whipped cream into the strawberry mixture until well combined.
Orange Sherbet
- In a bowl, whisk together the sweetened condensed milk, orange juice, orange zest, food coloring, vanilla and salt.
- In a separate bowl, use an electric mixer to whip the cream until fluffy peaks form that hold their shape. Fold the whipped cream into the orange mixture until well combined.
Assembly
- Fill a freezer-safe, lidded container with at least a 2-quart capacity, with the orange sherbet and strawberry ice cream (I like to use a measuring cup to alternate portions of each, so that they're swirled throughout the container). Then use a knife to gently swirl everything together.
- Freeze the ice cream for at least 8 hours, or overnight.
- This ice cream tends to freeze more solid, so I recommend letting it sit out for 10-15 minutes before scooping.
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