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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)
By
My easy sugar free sherbet is light, sweet, creamy, and bursting with citrusy orange flavor. My secret ingredient keeps it scoopable!
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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.
54 Comments
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.