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.
This vibrant rainbow sherbet ice cream definitely sparks joy. It fuses lime, orange, and raspberry hints for a fruity, cold treat. Heat the milk, cream, and sugar together in a small pot over medium to high heat for 5 to 8 minutes, until the sugar is dissolved. Place in the freezer for 20 minutes to chill quickly.
The Sugar Free Sherbet we are making today is not half as fancy as all that. You just need to add dissolved Sugar Free Jello, sugar-free sweetener, heavy whipping cream and ice to a blender and hit the button. No big whoop.
It's so easy to make Rainbow Sherbet at home! 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.