No Churn Dairy Free Orange Sherbet is a creamy, citrusy vegan twist on classic Sherbet. This refreshing dessert also has easy raspberry and lime variations.
As someone who does not own an ice cream maker, I have loved making my own vegan ice creams at home. My no-churn vanilla is probably my favorite (and the most versatile). But I have tons of others - chocolate, strawberry, and pistachio to name a few.
Then I ventured into sorbet - I have a delicious berry sorbet and a peach sorbet.
So, naturally, I need the hybrid between the two: sherbet.
Jump to:
What is sherbet?
Sherbet is a frozen dessert that's like a hybrid between sorbet and ice cream.
It's usually made with fruit juice or purée, sugar, and cream. So, it has a creamier texture than sorbet but is lighter than regular ice cream.
This vegan version is completely dairy-free, using coconut milk for creaminess while keeping the bright, citrusy flavor of classic orange sherbet.
Why You'll Love This No Churn Dairy Free Orange Sherbet
- Vegan & dairy-free - Made with coconut milk instead of cream
- No ice cream maker needed - Just blend and freeze
- Naturally sweet - Fruit-forward flavor with just a hint of extra sweetness from agave
- Customizable - try the raspberry or lime variations, or make all three for rainbow sherbet
Ingredient Notes & Substitutions
- Frozen Oranges: freeze oranges or clementines for this vegan orange sherbet. We'll use the whole orange instead of just the juice - if we used the juice only, we'd create a slushy!
- Orange Zest: optional but highly recommended
- Frozen Mango or Frozen Pineapple: either or both will work. These fruits help provide more smoothness than if we were to just use orange by itself.
- Coconut Cream: this is the creamy, solid part at the top of a can of coconut milk. Use only the cream part, or buy pure coconut cream.
- Agave or Maple Syrup: either sweetener works! Or use date syrup for a fruit sweetened version
- Vanilla Extract
For Lime Sherbet
- Lime Juice: fresh is best
- Matcha Powder & Blue Spirulina Powder: optional, for color. If you don't have these on hand, you can also use a handful of fresh spinach. Or just omit.
For Raspberry Sherbet
- Frozen Raspberries: use in place of 1 cup of the oranges
Pro Tip: Use full-fat canned coconut milk for the creamiest result.
Step-By-Step Instructions
Step 1. Place all the ingredients in a blender or food processor. Run the blender until the mixture is completely smooth.
Step 2. Transfer to freezer safe container, like a loaf pan or plastic bag. Freeze for at least 4 hours.
Step 3. When ready to serve, let the sherbet thaw at room temperature for 5-10 minutes before scooping. Store leftovers covered in the freezer.
Serving Suggestions
Serve in bowls or cones, or layer with fresh fruit or raspberry sauce.
Pro Tip: Let sit at room temp for a few minutes before scooping to soften.
FAQ & Expert Tips
To freeze oranges, use a sharp knife to remove all the rind. Then slice or pull apart into wedges, removing any pith.
Place in a freezer safe container and freeze overnight.
Yes. Feel free to use date syrup in place of agave.
Yes. You need a blender or food processor to puree the frozen fruit. I recommend using a blender instead of a food processor because it will result in a smoother ice cream.
This sherbet IS scoopable, just like regular sherbet. But it will be pretty solid if you take it out of the freezer and try to scoop immediately.
To get the perfect consistency, thaw for 5-10 minutes at room temperature. You'll know it's the perfect consistency when the edges of the container start to get melty.
Store this sherbet in the freezer.
You can store it in the container you made it in. Be sure to add some type of lid or plastic wrap to avoid the sherbet picking up any other flavors in your freezer.
I typically transfer the sherbet to a freezer safe zip top bag, which keeps it sealed and saves space.
Recipe Prayer
Thank you God for this vegan orange sherbet. Help us to enjoy this treat and the warm weather. Amen.
More fruity vegan desserts
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📖 Recipe
No Churn Dairy Free Orange Sherbet (with Rainbow Variation)
Equipment
Ingredients
- 3 Cups Frozen Oranges or clementines
- 1 Teaspoon Orange Zest optional but highly recommended
- 1 Cup Frozen Mango or Frozen Pineapple or a mix of both
- ½ Cup Coconut Cream
- ¼ Cup Agave or Maple Syrup
- 1 Teaspoon Vanilla Extract
For Lime Sherbet
- 2 Tablespoons Lime Juice
- 1 Tablespoon Matcha Powder optional, for color
- ⅜ Teaspoon Blue Spirulina Powder optional, for color
For Raspberry Sherbet
- 1 Cup Frozen Raspberries use in place of 1 cup of the oranges
Instructions
- Place all the ingredients in a blender or food processor. Run the blender until the mixture is completely smooth
- Transfer to freezer safe container, like a loaf pan or plastic bag. Freeze for at least 4 hours.
- When ready to serve, let the sherbet thaw at room temperature for 5-10 minutes before scooping. Store leftovers covered in the freezer.
Notes
Nutrition
Nutrition information is an estimate.
Jo
Would blackberries/blueberries/raspberries turn out okay?
Elizabeth
Yes! I think that sounds delicious!