Ths rich and creamy strawberry sherbet is made with fresh strawberries, strawberry preserves, heavy cream, milk, and sugar. So much tastier than store-bought.
Sherbet is such an underrated dessert. It’s light, fruity, creamy, and super easy to make at home. No ice cream maker needed for this recipe!
Homemade Strawberry Sherbet
This fresh strawberry sherbet is tangy, sweet, light, velvety, and the perfect frozen treat for any occasion.
Made with a combination of fresh strawberry purée and strawberry preserves, every bite of this frozen treat is bursting with fresh fruit flavor.
This strawberry sherbet can be prepped in less than 15 minutes and then processed in an ice cream maker to freeze or use a no-churn method of freezing in a pan, in the freezer. (You’ll need a minimum of 6 hours for soft serve or freeze overnight for a firmer texture. )
All you need to get started are a few kitchen staples—strawberries, strawberry preserves, whole milk, heavy cream, and granulated sugar. Any other mix-ins or toppings are completely up to you!
Serve up scoops of this creamy strawberry sherbet in waffle cones or your fanciest ice cream dishes and watch the delight on your guests’ faces as they dig in. Trust me, no one will be able to resist getting seconds of this delightfully fruity frozen dessert!
What’s the difference between Sherbet, sorbet, and Ice Cream?
Unlike ice cream, sherbet has a lower dairy content making it slightly less rich and much more flavorful—perfect for those evenings when you’re craving something fresh, sweet, and not too heavy. (Check out my Orange Sherbet Recipe.)
Sorbet, on the other hand, is usually made with water, sugar, and fruit (as in my Mango sorbet recipe) while ice cream is usually made with milk or cream, plus sugar and fruit. Therefore, Ice Cream is more “creamy and rich” sherbet is creamy and less rich and sorbet is more “icy.”
Ingredients + Tips for Homemade Strawberry Sherbet
- Fresh Strawberries | tart and sweet, these berries combine with your other ingredients to create a light and flavorful sherbet.
- Strawberry Preserves | homemade, sugar-free, or store-bought will all work to add a more concentrated strawberry flavor.
- Whole Milk | Adds creaminess and creates a smooth consistency for your sherbet base.
- Heavy Cream | Sometimes called double cream or whipping cream, this thick milk product will add richness.
- Sugar | Granulated or powdered will both work to add just the right amount of sweetness to your strawberry sherbet.
- This strawberry sherbet recipe is a fun, easy, and delicious homemade version of a classic frozen treat. For the no-churn version, all you’ll need to make this creamy and fruity dessert is a blender, a large mixing bowl, a hand mixer or whisk, and a 9×5” loaf pan.
- Of course, if you have an ice cream maker (this is the one I have) Just add the mixture to your ice cream maker and follow the manufacturer’s instructions.
How to Make No-Churn Strawberry Sherbet
1.Begin by blending your fresh strawberries into a purée.
2.In a large bowl, combine your fresh strawberry purée, strawberry preserves, whole milk, heavy cream, and sugar.
3.Use an electric hand mixer or whisk to mix until well combined.
4.Once your mixture is uniform and a bit thick, transfer it to your 9×5” loaf pan and cover it with a layer of plastic wrap.
5.Allow your strawberry sherbet to set in the freezer for 4-6 hours or until firm. Serve and enjoy!
- Like your sherbet to have a little extra texture? Try folding a few diced strawberries into your sherbet before freezing.
- Looking to make an airier, more ice-cream-like dessert? Try whipping your cream before folding it into the rest of your ingredients. Your resulting sherbet should be softer and lighter.
- For best results, let your sherbet freeze for at least 6 hours or overnight.
- I don’t like strawberry seeds in my sherbet, so I strain the puree through a fine-mesh strainer to make it extra smooth.
Is Strawberry Sherbet Dairy Free?
Unfortunately, this Strawberry Sherbet recipe is free from many allergens like gluten, eggs, and nuts, it does have dairy in it. If you are looking for a dairy-free sorbet, be sure to check out my coconut sorbet recipe. It’s made with coconut milk and coconut water.
Can I Use Frozen Strawberries instead of fresh?
Even if strawberries are out of season, you can still make this light and sweet no-churn strawberry sherbet with frozen strawberries. Just puree the slightly defrosted strawberries until smooth. Make sure to use unsweetened strawberries, or you will need to adjust the added sugar.
How to Store Strawberry Sherbet
You can store any leftover homemade strawberry sherbet in your 9×5” loaf pan. Just be sure to cover the sherbet with a layer of plastic wrap or tin foil before storing it in the freezer for up to 2 weeks. Alternatively, you can scoop your strawberry sherbet into an airtight container and store it that way. I love this container to store my leftover ice creams.
How long will this sherbet last in the freezer
This homemade strawberry sherbet is best if eaten within a week of freezing.
Can I make other flavors of sherbet?
Of course! Start with the basic recipe, (2 milks and sugar) then add any berry of choice.
This rich and creamy fresh strawberry sherbet is the perfect base for all of your favorite ice cream toppings! Below are a few of my personal favorite toppings to pair with this sherbet.
- Sliced strawberries
- Hot fudge
- Homemade whipped cream
- Strawberry purée or sauce
- Crushed waffle cones
- Oreo cookies
- Chocolate chips
- Rainbow sprinkles
- Crumbled pound cake
- Shortbread cookies
- Graham cracker crumbs
More ice cream Recipes You might Enjoy
- Peach Ice Cream
- No-Cook Vanilla Ice Cream
- No-Cook Chocolate Ice Cream
- Key Lime Pie Ice Cream
- Butter Pecan Ice Cream
- Homemade Strawberry Ice Cream
- Amazing Homemade Banana Ice Cream (custard-style, not frozen bananas)
Did You Try This Recipe?Print
5 simple ingredients in this homemade Strawberry Sherbet Recipe. So easy and delicious, you’ll never buy store-bought sherbet again!
- 1 1/2 pounds fresh strawberries
- 1 cup sugar
- 1/3 cup strawberry preserves
- 1 cup whole milk
- 1/2 cup heavy cream
- Cut the tops off of the strawberries and puree them in a blender or food processor. (Strain the strawberry puree through a fine-mesh sieve if desired.)
- Once blending and smooth, pour the strawberries into a bowl with the remaining ingredients.
- Use a whisk or electric hand mixer to combine the ingredients until thoroughly combined.
- Pour the mixture into a 9×11 loaf pan and freeze for about 6 hours, or until the mixture is completely frozen.
- Serve and enjoy!
Keywords: strawberry sherbet