I scream, you scream, we all scream for ice cream! Okay, sherbet. I love making ice cream at home. I don’t do it as often as I’d like though because the ice cream bucket takes up a lot of room in my freezer. Lately, I have been on a strawberry kick and decided to make some sherbet. I kept seeing it on sale but never in the store so making it at home just seemed to be the most logical step. There are only 4 ingredients so it’s a pretty easy recipe and I’m sure you’ll love it as much as I did!
You need 2-3 cups of chopped strawberries, some vanilla, heavy whipping cream, and sugar. The first thing you need to do it cut all the tops off the strawberries and puree them until they’re smooth. If you don’t have a high powered blender, you may need to strain out the seeds but I used the extract function on my blended and didn’t need to strain out any chunks.
Add the remaining ingredients and blend until smooth. Chill this mixture for 2 hours.
Once chill, add it to your ice cream maker and churn until it starts to get chunky. Once it started sticking to itself and pulling away from the wall, spoon it into an airtight container and freeze for 4-6 hours.
Hubs couldn’t wait and wanted his to be more soft serve looking, so this is the sherbet at 4 hours.
This is the sherbet over night. Nice and firm. And delicious. Want to make some for yourself? Check out the recipe below!
- 2-3 cups chopped strawberries
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup granulated sugar
- Puree the strawberries until very smooth. Strain the seed chunks out if needed and return to the blender
- Combine remaining ingredients and blend until smooth
- Chill mixture for 2 hours
- Pour into ice cream maker and churn for 15-20 minutes or until the mixture begins to solidify
- Pour into an airtight container and freeze for 4-6 hours
Have you ever made a fruit-based sherbet or sorbet? What’s your favorite?