This homemade Rainbow Sherbet recipe makes a colorful frozen treat. And if you use sugar-free ingredients, it's only got 94 calories. Sweet!
Today I'm going to share an easy recipe for Rainbow Sherbet, a word that I will forever pronounce "sherbert". My mind says that you leave out the final R, but my heart says keep it in. But Dictionary.com is pretty clear about the proper spelling...
"Sherbert (pronounced "shur-bert") is a common misspelling of sherbet that resulted from a common mispronunciation. Both pronunciations will get you a scoop of a light, frozen, fruit-based refreshment in the US."
So there you go.
- Vanilla Ice Cream: Any kind of vanilla ice cream will do, although I don't recommend the natural kind with little pieces of vanilla bean in it. It needs to be creamy and smooth. I am diabetic, so I always stick with sugar-free ice cream like Breyer's Carb Smart.
- Jello: Pick three of your favorite flavors of Jello. Make sure to pick three different colors so there is a nice color separation. Again, I always choose Sugar-Free Jello, but regular works just as well. And if you are worried about the artificial sugars used in Jello, you can try the GramZero brand which is sweetened naturally with stevia.
Leave the ice cream out on the counter until it is soft enough to stir, 20-30 minutes.
Divide the ice cream equally into 3 medium-sized bowls.
Stir 1 teaspoon of Jello powder into each bowl and mix well to combine.
Spoon the mixture back into the ice cream container, or to a container of your choice. Layer the spoonfuls but don’t mix them together.
Freeze until firm, 2-3 hours.
You can keep the ice cream in a zero or below freezer for 2-4 months. This is one of those recipes that is so good, that it is not going to last that long though. So it's theoretical.
💬 Any Questions?
It's just a common misspelling based on a common mispronunciation. But you can remember to pronounce it "shur-bit" by thinking to yourself, "he sure bit off more than he could chew!".
The only difference between the two fruity frozen desserts is the addition of cream. Sorbet is made from fruit and sugar, and sherbet is made from fruit, sugar, and cream. This recipe is kind of a poor man's sherbet because we are replacing the fruit with Jello. Whatever works, I say.
In general, sherbet contains less fat than ice cream, but more sugar. If you make this recipe with low-calorie sugar-free ice cream, then you'll have the best of both worlds.
👩🍳 And that's all she wrote.
Soon, you'll have a tasty batch of Rainbow Sherbet. And you know what they say: whether you call it sherbet or sherbert, "both pronunciations will get you a scoop of a light, frozen, fruit-based refreshment."
Homemade Rainbow Sherbet
It's so easy to make Rainbow Sherbet at home!
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 6 cups 1x
- Category: Dessert
- Method: Frozen
- Cuisine: American
- Diet: Low Calorie
1 (1.5 Quart) tub of ice cream
3 boxes Jello, flavors of your choice
Step 1. Soften the ice cream by leaving it out on the counter for 20-30 minutes until it is soft enough to stir.
Step 2. Divide the ice cream equally into 3 medium sized bowls.
Step 3. Stir 1 teaspoon of Jello powder into each bowl and mix well to combine.
Step 4. Spoon the mixture back into the ice cream container (or into a resealable container of your choice). Layer the spoonfuls but don't mix them together.
Step 5. Freeze until firm, 2-3 hours.
Nutritional Info is for Carb Smart Ice Cream and Sugar-Free Jello
- Serving Size: ½ cup
- Calories: 94
- Fat: 5
- Carbohydrates: 7
- Fiber: 0
- Protein: 2
Keywords: Rainbow Sherbet, Sugar-Free Sherbet, Homemade Sherbet