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A raspberry ice cream cone in a jar on the table with a loaf pan full of it in the background.
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5 from 1 vote

Raspberry Sherbet Ice Cream

This creamy and fruity Raspberry Ice Cream is a breeze to make with a combination of pineapple sherbet and frozen raspberries! No ice cream maker required!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 242kcal
Author: Kadee & Desarae

Ingredients

  • ½ gallon pineapple sherbet
  • 12 ounces frozen raspberries

Instructions

  • Allow ice cream and berries to soften. Berries, till almost completely thawed.
  • In a large bowl smash the fruit into small chunks and stir in sherbet. Refreeze.

Video

Notes

  • Thawing the berries: To make it easier to smash the berries, allow them to almost thaw completely.
  • Smashing the berries: To smash the berries, you can use a pastry cutter, potato masher, or fork. You can also pulse in a food processor or blender.
  • Storing: Store the raspberry ice cream in an airtight container in the freezer for up to two months.
 

Nutrition

Calories: 242kcal | Carbohydrates: 51g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 73mg | Potassium: 194mg | Fiber: 4g | Sugar: 40g | Vitamin A: 82IU | Vitamin C: 11mg | Calcium: 92mg | Iron: 0.4mg