Kittencal's Raspberry Sherbet Without A Ice Cream Machine Recipe

Indulge in this dreamy raspberry sherbet – no ice cream maker needed! This unbelievably delicious recipe is just as good (if not better!) than store-bought. Easily customizable with lime, orange, or even strawberry (though raspberry reigns supreme!). For extra fruity intensity, blend in some raspberry puree. Warning: this addictive treat may disappear quickly! Create stunning layered flavors by ensuring each layer is completely frozen before adding the next. Perfect for a 13x9 inch pan.

Prep Time 20 mins
Cook Time 300 mins
Calories 236.2 kcal
Protein 6g
Rating 3.9 (7 Reviews)
Kittencal's Raspberry Sherbet Without A Ice Cream Machine 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kittencal's Raspberry Sherbet Without A Ice Cream Machine

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How to Make Kittencal's Raspberry Sherbet Without A Ice Cream Machine

  1. In a heatproof bowl, dissolve 1 (3 ounce) package raspberry gelatin powder with 1 cup boiling water and ¾ cup granulated sugar until all granules are dissolved.
  2. Add 1 cup heavy whipping cream (or 1 cup evaporated milk or 1 cup heavy cream) and 2 cups whole milk.
  3. Stir until completely smooth and combined.
  4. Add more sugar to taste, if desired, and stir until incorporated.
  5. Pour mixture into an 8x8 inch or 9x9 inch square pan.
  6. Freeze for at least 5 hours, or until completely solid.
  7. Let the sherbet stand at room temperature for 8-10 minutes before serving to allow for easy scooping.
  8. Store leftover sherbet tightly covered with foil or transfer to an airtight container.
  9. Enjoy! For layered sherbet, freeze each layer completely before adding the next.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

118g

Fat

32g

Carbs

11g