Homemade Kool-Aid Sherbet

Amy Alusa


This is a fun, inexpensive and low calorie snack or dessert for hot days and nights in the summertime!
Remember you want to use the Kool-Aid that is UNSWEETENED. If you are calorie conscious, you will want to use milk instead of Half and Half. The difference being the fat content, and you will have more of an ice texture to your desert. Half and Half in the dessert yields a creamy sherbet texture, along with the calories. It's always a trade off, eh?! We like it both ways...depending on who you talk to in the family!

pinch tips: How to Cook an Over Easy Egg



1 Hr 10 Min


5 Min


Stove Top


1 c
granulated sugar
envelope of unsweetened kool aid (any flavor, not artificially sweetened)
3 c
half and half
1/4 c

Directions Step-By-Step

In a small saucepan mix Kool-Aid, water and sugar over medium heat until smooth and sugar is completely dissolved.
Remove from heat and cool 10 minutes. Mix with 3 cups of Cold Milk and pour into ice cream maker, process according to manufacturers directions on your machine.
If you don't have an ice cream maker, pour into a dish and place in the freezer. Remove from freezer after 1 hour, blend well until smooth and return to freezer.

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American
Other Tag: For Kids