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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!
This orange sherbet ice cream is an elevated, refreshing take on the classic. It's creamy, tangy, and delicately flavored with fresh orange juice and orange blossom water. It's easy to make, and it tastes just like a creamsicle!
It's all the familiar flavors from our childhood, turned into a healthier treat you can scoop into a bowl or cone.
If this is your first time making ice cream, you'll be surprised at how easy and satisfying it is to make at home. You only need five ingredients, and it can be made in an ice cream maker or using our no-churn method.
A scoop of this orange creamsicle ice cream is like tasting sunshine. It's a simple and sweet summertime treat that kids of all ages love. Bring on Summer!
What does orange sherbet taste like?
If you have fond memories of eating creamsicles as a kid, then 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!
Orange sherbet ingredients
With only 5 simple ingredients, you can make this orange sherbert at home, too! Here's everything you need:
- Heavy cream – heavy cream is the key to creamy ice cream so we don't recommend replacing it with half and half or whole milk.
- Honey – honey makes this sherbet naturally sweet.
- Buttermilk – buttermilk might seem like a surprising ingredient but it adds a nice tang that pairs perfectly with the sweet orange juice.
- Navel oranges – freshly squeezed oranges give this sherbet a sweet juicy taste. Store-bought orange juice also works in a pinch.
- Orange blossom water – orange blossom water is an ingredient made from the blossoms of orange trees. It's wonderfully floral and citrusy, and a little bit goes a long way. While it is optional, it's the ingredient that really brings out the creamsicle flavor.
How to make orange sherbet ice cream
This homemade orange sherbet recipe is summertime backyard ice cream at its best. It's easy and satisfying to make in a few simple steps. Let's make it!
- Start by gently warming the cream with the honey until it dissolves (careful not to bring it to a boil).
- Whisk the cream with the buttermilk, orange juice, and orange blossom water (if using) in a large mixing bowl. Cover it and place it in the fridge to cool. And that's it for prep time!
- To make it in an ice cream maker, pour it into your machine and follow the manufacturer's instructions.
- To make this sherbet without an ice cream maker, pour the cooled cream mixture into a shallow dish. Place the dish in the freezer for an hour, then scrape it with a fork. Repeat this process at least two more times.
Can I use store-bought orange juice instead?
Yes, you can. Fresh orange juice has a slightly lighter brighter taste so if you're buying store-bought, look for freshly squeezed. Orange juice from a carton will also work in a pinch.
Honey is pretty expensive. Is there something else I can use instead?
Yep, an equal amount of regular sugar or agave syrup works well in place of honey.
Where do I find orange blossom water?
Orange blossom water is inexpensive and can be found in most grocery stores. It's also available online here, although it's a little more pricey than at a store. The ice cream is delicious without it, but adding it really brings out the creamsicle flavor.
Can I use a different citrus juice?
Yes, the same recipe can be used to make lemon, lime, or even grapefruit sherbet.
Does orange sherbet have dairy?
Yes, orange sherbet contains dairy while sorbet contains no dairy.
How long does it keep in the freezer?
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 begin to become slightly grainy.
When to eat orange sherbet
The question isn't when to eat orange sherbet, it's when not to eat orange sherbet. Seriously though, this orange ice cream is really delicious and tastes great anytime.
It's a refreshing treat that's perfect on a hot day served in a bowl or waffle cone as you bask in the sun. Its light texture and delicate flavor also make it a wonderful frozen dessert to serve after a big meal!
- 1 cup heavy cream
- ¾ cup honey
- 1 ½ cups buttermilk
- 2 large navel oranges ( zest and juice (about ¾ cup))
- 1 tablespoon orange blossom water (optional, see notes)
- 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.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.