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Free Printable: Low Carb & Keto Food List
Get It NowMy Trick For Creamy, Scoopable Sugar Free Sherbet
Sugar free sherbet has to hit a very specific balance: lighter, fruitier, and more refreshing than sugar free ice cream, creamier than sorbet, and soft enough to scoop. I wanted this version to taste like the orange sherbet I grew up with, just without the sugar overload. Here’s why this one nailed it:
- Creamy, scoopable texture (not icy!) – Most homemade sugar free frozen desserts turn out pretty hard and icy, or even gritty. In my sugar free sherbet, Powdered Besti makes all the difference. It dissolves easily for a smooth texture and lowers the freezing point for a soft, scoopable result.
- Bright, tangy orange flavor, with just enough sweetness – I use orange extract, orange zest, and a splash of lemon juice instead of orange juice, so you get that classic citrus pop without all the sugar. And I like that it’s sweet but not too sweet.
- Much lower in sugar – Store-bought orange sherbet is loaded with sugar (often with 20+ grams per serving), and even homemade recipes made with juice are so sugary! Mine has just 1.4 grams of sugar per serving, so I’m still calling it sugar free sherbet.
- Easy to make – The whole prep is just whisk, churn, and freeze, and my ice cream maker does most of the work.
If you’ve made my sugar free fruit sorbet, this healthy sherbet is like that, but creamier and orange flavored — and still just as refreshing for summer. Make it with me!
“Maya, my husband and I made this today and it was wonderful! It has a great flavor and texture and is really simple to make. Thank you for all your wonderful recipes and the detailed information to help us be successful in making them.”
-Danna
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free sherbet recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Unsweetened Almond Milk & Heavy Cream – I use this combination instead of dairy milk, and it gives this sugar free sherbet a balance of light and creamy. For dairy free sugar free sherbet, you can swap the almond milk with coconut milk beverage (or any plant-based milk) and use canned full-fat coconut milk instead of the cream. A higher-fat ingredient is key to prevent an icy texture, so I don’t recommend replacing the cream with a thin, light milk option.
- Besti Powdered Monk Fruit Allulose Blend – The ingredient that makes the biggest difference! Powdered Besti tastes just like sugar and dissolves very easily, unlike most sweeteners that resist doing so and can leave a gritty texture. More importantly, it makes this healthy sherbet easier to scoop, not icy hard. The only alternative I recommend is plain confectioners’ allulose, but increase the amount to 1 cup. Everything else (erythritol, other brands labeled “monk fruit” or “stevia”) will leave your sherbet hard or grainy.
- Orange Extract – This gives the bold orange flavor without using sugary orange juice. Different brands can vary in flavor and intensity, so I highly recommend this one I used.
- Orange Zest – The zest makes the flavor taste more natural and fresh. Use only the orange part, not the white pith underneath, because the pith can make the sherbet bitter.
- Lemon Juice – A little acid makes the orange flavor brighter. Fresh tastes best to me, but bottled works because this is a small amount.
- Sea Salt – Just a pinch balances the sweetness. I like fine sea salt here, so it dissolves quickly.
- Orange Food Coloring – This is only for color, not flavor, so you can skip it if you don’t care about the classic orange look. I used to use a natural powdered version that was discontinued (pictured below), but now I use this natural liquid food coloring. Different types and brands vary widely in color payoff, so I recommend adding a drop or pinch at a time until you get the color you want. Gel or artificial colors are stronger, so you’ll need less compared to natural ones.
How To Make Sugar Free Sherbet
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Whisk the base. In a medium bowl, whisk the almond milk, heavy cream, Besti, orange extract, orange zest, lemon juice, sea salt, and orange food coloring. The mixture should look smooth and creamy.
- Churn to a soft serve texture. Pour the base into a pre-frozen ice cream maker bowl. Churn according to your ice cream maker instructions, until it’s thick but still soft, like soft serve. (Mine usually takes 20-25 minutes.)
- Freeze until firm. You can enjoy this sugar free sherbet right away, but I prefer to transfer it to a freezer-safe container and freeze for at least 4 hours. When ready to serve, let it sit for 5-10 minutes on the counter before scooping.
My Tips For The Best Texture
- Freeze the ice cream maker bowl for a full 24 hours. This is the biggest reason sugar free sherbet stays liquid instead of thickening. I also like to shake the bowl before using it — if I hear liquid sloshing inside, it needs more time in the freezer.
- Whisk until the Besti fully dissolves. The base should look smooth, not speckled or sandy. I usually taste it with a spoon to ensure it’s totally smooth before churning.
- Use an allulose-based powdered sweetener for the best texture. I mentioned this above, but can’t emphasize this enough! Other sweeteners can make sugar free sherbet freeze harder or turn icy. I use powdered Besti because it keeps frozen desserts softer.
- This healthy sherbet churns best when the base is very cold. I keep my cream and almond milk in the fridge so that’s always the case, but I noticed some people having issues with the base staying liquid and realized this may be the reason. If your base seems warm, pop it in the fridge for 1-2 hours before churning.
- I use and highly recommend this ice cream maker. It gets me creamy, consistent results with all my ice cream, sorbet, and sherbet recipes. If you don’t have one, you can make this recipe no-churn. Freeze the mixture in a shallow container and stir every 30 minutes for the first 2 hours, then freeze until firm. It will be icier than churned sherbet, but this helps break up large ice crystals.
- Let it sit before scooping. Since homemade sherbet does not have the same stabilizers as store-bought, I usually let it sit on the counter for 5-10 minutes. I find it helpful to run my ice cream scoop under warm water before scooping, too.
Sugar Free Sherbet (Creamy & Scoopable)
My easy sugar free sherbet is light, sweet, creamy, and bursting with citrusy orange flavor. My secret ingredient keeps it scoopable!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a medium bowl, whisk together all of the ingredients.
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Pour the mixture into a pre-frozen ice cream maker bowl. Churn according to manufacturer instructions, typically 20-25 minutes, until the ice cream is the texture of soft serve.
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Transfer to a freezer container and freeze for 8 hours or overnight, until solid.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you get smooth sugar free sherbet that thickens properly and doesn’t turn gritty or icy.
- Storage: This sherbet keeps well in the freezer for 3-4 months, but I like the texture best within the first 1-2 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sugar Free Sherbet
Flavor Variations & Toppings
Once you know the base method, you can use it for other citrus and berry flavors. The key is to keep the liquid and fat balance similar, so the texture stays creamy.
- Raspberry – Replace the orange extract, orange zest, and orange color with 4 cups of mashed and strained raspberries. This version tastes bright and fresh, but it can be a little icier because berries add more water.
- Lemon or Lime – Use lemon extract or lime extract instead of orange extract, lemon or lime zest instead of orange zest, and natural yellow or green food coloring if you want the classic look. Lime is the best when I want something extra tangy, or choose lemon for a creamy frozen lemonade vibe.
- Add toppings – Add a few berries, orange zest, or mint. I also like a tiny bit of zest on top because it tells you right away what flavor it is.
- Serve as a float – Scoop it into a glass and pour sparkling water over the top. I use plain or orange sparkling water so it stays refreshing and not too sweet.
51 Comments
Kathryn
1Great recipe! I made the lemon and I loved it.
Danna Baker
1Maya, my husband, and I made this today and it was wonderful!!! It has a great flavor and texture and is really simple to make. Thank you for all your wonderful recipes and the detailed information to help us be successful in making them.
Sharon Sherman
0This was flavorful – but it never thickened in the ice cream maker so disappointing. I am freezing it in individual servings in the hopes it will still be good.
Maya | Wholesome Yum
0Sorry to hear that, Sharon! This usually happens if the ice cream maker bowl isn’t cold enough. I recommend freezing it for at least 24 hours before churning.
Nancy
0Could this be made with one of the versions of coconut milk? I know it will change the nutritional value, but I can’t do the almonds. And it sounds so good!
Maya | Wholesome Yum
0Hi Nancy, Yes, you can use coconut milk beverage (the kind in a carton) if you prefer.
Patti
0I love ice cream and sherbet. It was the first thing I had to give up when I was preparing to do keto. I am so glad that I found these recipes because I got my first ice cream machine in and I am going to make my favorite ice cream chocolate chip. Have these wonderful instructions I would have no ice cream. Good job ladies.
Karen
0How long does this stay good in the freezer? If the nut mils and heavy cream have expired would this still be safe to eat? Mine has been in the freezer for over a month
Wholesome Yum D
0Hi Karen, 3-4 months is how long this should last in the freezer. I’m not sure what you mean by the heavy cream being expired, maybe you can explain?
Heidi
0Any other suggestion for the orange powder? It’s sold out on amazon
Wholesome Yum D
0Hi Heidi, You can use this natural food color.
Wendy
0Hi Maya, can I substitute orange liqueur for the orange extract?
Thanks!
Wendy
Wholesome Yum D
0Hi Wendy, I don’t recommend doing that in this recipe.
Susan
0This sounds dreamy! Could you use a small amount of sugar-free orange jello for the natural powder orange food coloring?
Thanks!
Susan
Wholesome Yum D
0Hi Susan, I have never tried that but let me know your results when you try it.
trapperwv1
0Can you use “Splenda” in this recipe? I know there is a lot of controversy about Splenda but don’t need to get into that because of my own thoughts and knowledge of chemicals.
Wholesome Yum D
0Hi, I do not recommend using Splenda in any of my recipes.
Katie
0Hi. Would using a Kitchen Aid ice cream maker bowl make a difference? Thank you.
Wholesome Yum D
0Hi Katie, I have never used a Kitchen Aid ice cream maker but it should work for you.
Barbara DeBruyne
0Can this recipe be made in the Ninja Creami?
Wholesome Yum D
0Hi Barbara, I have never used a Ninja Creami but I think it should work for you.
Lisa
0This sounds wonderful. I am wondering/hoping that I can also use this base recipe for other flavors, such as lime, raspberry, or strawberry, just swapping out the extracts and color?
Kathryn
0Hi I tried making this in my ice cream maker but it never turned more then liquid. After 30 minutes I removed and put it in a container in the fridge. I keep stirring it but 4 hours later it’s still not frozen? I followed the recipe using same sweetners. I hope it eventually will freeze I just hate to waste the hwc since it costs $9 right now…
Maya | Wholesome Yum
0Hi Kathryn, Was your ice cream maker bowl frozen for at least 24 hours prior to churning? Ice cream (or sherbet) won’t freeze in there if the bowl is not sufficiently frozen. The mixture will freeze eventually in the freezer but will be more icy without the ice cream maker, so do keep stirring it every hour or so until it’s frozen.
Wholesome Yum D
0Hi Kathryn, I recommend placing it in the freezer overnight and not stirring for at least 8 hours.
Wholesome Yum D
0Hi Lisa, Yes you could swap out the extracts.
Jackie Wooten
0Can orange extract be used instead of orange powdered food coloring?
Maya | Wholesome Yum
0Hi Jackie, The powdered food coloring is for color, not flavor. The orange zest provides enough flavor on its own so you don’t need to add extract, but you can omit the food coloring if you don’t care about the color.
Jackie Wooten
0Sorry instead of powdered coloring, can gel food coloring be used. Thank you
Maya | Wholesome Yum
0Yes, you can, but you’d need much less, so add it a drop at a time until you get the color you want. I don’t use gel food coloring since it’s artificial, but it would work just fine.
Samantha
0Oh man. I am obsessed with everything orange and this has my name on it. Can’t wait to make!
Tamara Earl
0I am lactose intolerant as well that is why I was looking at sherbet in the first place What could I replace the cream with to make this still work?
Wholesome Yum M
0Hi Tamara, Feel free to use coconut milk in place of the cream in this recipe. If you are looking for a recipe that’s made without any milk (nut, cow, grain, etc.), then you will want to look for a sorbet.
Paula
0This turned out great!! Thanks
Kevin Stansbury
0I tried the recipe but couldn’t get it to freeze; what did I do wrong?
Wholesome Yum M
0Hi Kevin, Did you make any recipe changes? This sherbet will freeze if the ingredients linked in the recipe are used.
Kevin Stansbury
0I did not use the Besti Monkfruit brand but a different Powdered brand. I believe I used the Swerve Powdered confection sweetener.
Would that have made the difference?
Wholesome Yum M
0Hi Kevin, Yes that would make a difference in the final recipe, but it likely should make the ice cream freeze harder than it would if using allulose. How long has it been in the freezer now and what is the consistency like?
Kevin Stansbury
02 days and it is like ice cycle shards and gritty. It still tastes good just not sherbet quality
Sydney Lee
0I can’t wait to try this! I miss those yummy orange push-up frozen pop ice cream treats and this looks so much like that! I don’t have the Besti sweetener but I do have Allulose and Swerve. Will either of these work? How do I adjust the give the same sweetness?
Wholesome Yum M
0Hi Sydney, Allulose will be the better of the two options. Use this sweetener calculator to determine how much you will need for the recipe. Enjoy!
Douglas
0What kind of ice cream maker do you use your Link to the ice cream maker does not work . I have a regular hand Crank maker wondering if this is to big . Thanks
Sherry Johnston
0I followed the recipe exactly and used Swerve confectioner sugar and it turned out great! This was my first time ever using an ice cream machine. Tomorrow I am trying the chocolate ice cream from this site. Thank you Maya!
Wholesome Yum M
0Hi Douglas, Sorry about that! This is the ice cream maker I use. This recipe makes 2 pints, but it should work well in any sized ice cream maker. Enjoy!
Joss Revel
0The link for the ice cream maker doesn’t work
Wholesome Yum M
0Hi Joss, Sorry about that. You can find the recommended ice cream maker here.
Krista
0Yum! So delicious and refreshing!
Cindy
0This was so delicious. My kids loved it! Thanks for the recipe.
Joanne Hopkins
0I have been on keto for 16 months and it is recipes such as these that keep me motivated. I need to lose 40 more pounds of the 80 total gained in the past 35 years of incorrect eating habits. Thank you for helping me stay on track !
myra wilson
0I don’t have an ice cream maker. Can I mix all the ingredients and then freeze it in a loaf pan or or other container?
Wholesome Yum M
0Hi Myra, If you are wanting to make this without an ice cream maker, please remove it from the freezer and stir it every half an hour for the first 2 hours. This should prevent the ice cream from freezing too hard.