Creamsicle Orange Sherbet

This orange sherbet is creamy, tangy, and tastes like a creamsicle. It’s a naturally sweet summertime treat with freshly squeezed orange juice, buttermilk, honey, and orange blossom water. It’s easy to make with or without an ice cream maker and ready in just a couple of hours!

This orange sherbet ice cream is my elevated take on a classic, and it tastes just like a creamsicle. It’s creamy, tangy, and bright, with fresh orange juice bringing the sunshine, and a hint of orange blossom water (optional) adds a delicate floral note that makes it feel extra special.

If you’ve never made ice cream at home, this is a great place to start. You only need five simple ingredients, and the process is surprisingly easy and satisfying. You can make it in an ice cream maker or use the no-churn method, and either way, the result is smooth, scoopable, and full of fresh orange flavor.

A bowl of this orange sherbet feels like summer in dessert form. It’s light, refreshing, and just sweet enough, and it’s the kind of treat that disappears quickly once it hits the freezer.

What does orange sherbet taste like?

If you have fond memories of eating Creamsicles as a kid, you will love this orange sherbet. It’s creamy yet tangy with just the right amount of orange flavor. The texture is lighter than ice cream but creamier than sorbet, and it’s the best thing ever!

Storage

When your ice cream is ready, transfer it to an airtight container and freeze it for up to three weeks. After a couple of weeks, the texture will become slightly grainy.

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Creamsicle Orange Sherbet Recipe

Prep: 10 minutes mins

Cool and Churn Ice Cream: 2 hours hrs

Cook: 5 minutes mins

Total: 2 hours hrs 15 minutes mins

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This orange sherbet is creamy, tangy, and tastes like a creamsicle. It's a naturally sweet summertime treat made with freshly squeezed orange juice, buttermilk, honey, and orange blossom water. It's easy to make with or without an ice cream maker, and it's ready in just a couple of hours!

8

Ingredients

• ▢ 1 cup heavy cream
• ▢ ¾ cup honey
• ▢ 1 ½ cups buttermilk
• ▢ 2 large navel oranges (zest and juice – see notes)
• ▢ 1 tablespoon orange blossom water (optional, see notes)

Instructions 

• In a small pot, heat the cream and honey until the honey dissolves. (Don't bring it to a boil – the honey will dissolve when the cream is slightly warm.
  1 cup heavy cream, ¾ cup honey
  
• Pour the sweetened cream into a large bowl then add the buttermilk, orange juice and zest, and if using the orange blossom water. Cover the bowl and put it into your fridge until it's completely cold.
  1 ½ cups buttermilk, 2 large navel oranges, 1 tablespoon orange blossom water
  
• Oour the ice cream into your ice cream maker and process it according to the manufacturer’s instructions.
  

No Churn Method

• Pour the cold ice cream into a shallow dish and put it into your freezer. After 1 hour, remove the dish and scrape the ice cream with a fork and mix it around. Continue letting it freeze for an hour then scraping and mixing it at least two more times.
  

Notes

Orange blossom water: In most grocery stores, you’ll find orange blossom water sold for a couple of dollars. It’s also available online here, though it’s a little more expensive than in-store. The ice cream is delicious without it, but adding it really brings out the creamsicle flavor.

Orange juice: You’ll need about ¾ cup of freshly squeezed juice.

Nutrition

Serving: 1 serving = ½ cup, Calories: 135kcal (7%), Carbohydrates: 31g (10%), Protein: 2g (4%), Fat: 2g (3%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 5mg (2%), Sodium: 50mg (2%), Potassium: 124mg (4%), Fiber: 1g (4%), Sugar: 30g (33%), Vitamin A: 121IU (2%), Vitamin C: 12mg (15%), Calcium: 57mg (6%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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