No-Churn Rainbow Sherbet Ice Cream

This creamy no-churn rainbow sherbet is fruity, fluffy, and loaded with sunny citrus flavor—no ice cream machine needed.

Ingredients

• 2 cups heavy whipping cream, cold
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup orange juice, cold
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 2-3 drops pink food coloring
• 2-3 drops yellow food coloring
• Chocolate sauce, for serving
• Rainbow sprinkles, for topping
• Fresh strawberries, blueberries, and orange slices, for garnish

Instructions

1. In a large bowl, whip the cold heavy cream until stiff peaks form.
2. In a separate bowl, whisk together the sweetened condensed milk, orange juice, lemon juice, vanilla extract, and salt until smooth.
3. Gently fold the whipped cream into the condensed milk mixture until fully combined and airy.
4. Divide the mixture between 2 bowls. Tint one bowl pink and the other yellow with a few drops of food coloring.
5. Spoon alternating scoops of the pink and yellow mixtures into a freezer-safe loaf pan or container, lightly swirling for a rainbow sherbet effect.
6. Cover tightly and freeze for 6-8 hours, or until firm enough to scoop.
7. Scoop into bowls and top with chocolate sauce, rainbow sprinkles, and fresh fruit before serving.

Tip: For the fluffiest texture, chill your mixing bowl and beaters first, and let the sherbet sit at room temperature for 5 minutes before scooping.