No Churn Strawberry Orange Sherbet
An easy no churn recipe for homemade strawberry ice cream swirled with orange sherbet, made with fresh strawberries, orange zest and orange juice.
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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
- ⅛ 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
- ⅛ 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.
Notes
Homemade ice cream is best eaten within about 2 weeks.
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