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Celebrate Summer with this Homemade Sherbet!

Okay, so technically it's not summer I know. But to be fair, we've been in the 90's for a couple weeks now in Texas! In my head, Memorial Day marks the start of summer:)

If you're anything like me, you have mixed feelings on summer. In a dream world, you enjoy all this time with your kids in the beautiful weather, doing fun summer things and drinking margarita's by the my reality are days that are TOO hot, mosquito's, a lot of 'I'm bored!'s, messy projects to clean up and not a whole lot of sanity!

So in the interest of a little more 'dream world' and a little less 'reality', let's start the summer off with a very cheap, easy, and minimal mess treat.

This homemade Jello Sherbet is seriously the easiest dessert and the kids can help too! Here is what you will need:

  • 1 Pint (16 oz) Heavy Whipping Cream (in the cooler section)
  • 1 Can (14 oz) Sweetened Condensed Milk (You can use regular or Fat Free)
  • Jello Flavor of your choice (2 Tbsp per color)

It's easier if you have a Kitchen Aid mixer, but handheld will work as well. Start by placing your empty mixing bowl (preferably metal) in the freezer for about an hour. Pour the full pint of heavy whipping cream into the bowl and mix until stiff peaks began to form. Next fold in the sweetened condensed milk and mix until blended well. This will be your ice cream base.

Separate your base into four bowls (or however many flavors you want) and add 2 Tbsp of Jello Mix per bowl (so you can use 8 Tbsp of one flavor if you want all the same flavor, or 4 Tbsp of two flavors if you want to split it in half). Mix each bowl until the Jello granules disappear. *If you have the energy to wash the bowl between colors, I would recommend mixing the Jello in with the electric mixer. I did mine by hand and had a hard time getting the granules to smooth out.

Once mixed, place them in a freezer safe container (I put all four in one container, one in each corner), cover with plastic wrap and the air tight cover. Freeze for at least 4 hours, although I left mine overnight for best results.

**A couple notes: If you don't want to use the canned milk, there are a lot of recipes for making your own sweetened condensed milk, I might try this next time and use a little less sugar, I would also use pure cane sugar for a purer product. I was also wondering if it would hold up with Cool Whip rather than heavy whipping cream? The heavy whipping cream had a TON of calories, so might try that change as well. Finally, I thought the 2 Tbsp of Jello was super flavorful/sweet so I may try a tiny bit less next time. If anyone tries any of these suggestions let me know and I will update if I do:)

For how easy this was, I was very impressed with the outcome and the kids had a blast helping me. Bonus: Clean up took about 5 minutes and no stove top/oven in the summer!



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