Pineapple Orange Creamy Sherbet

Pineapple Orange Creamy Sherbet Recipe

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Sandy Griffin


My two favorite flavors all in one. Yum

Also look for the Junket in the ice cream toppings section next to the ice cream. If you cannot find it you can use instant vanilla pudding instead.


★★★★★ 1 vote

15 Min


  • 1 box
    junket (4 oz vanilla)
  • 1 can(s)
    pet milk (large one)
  • 1 can(s)
    crushed pineapple (process in blender)
  • 1 box
    jello (small one) orange
  • 1 can(s)
    frozen orange juice small one

How to Make Pineapple Orange Creamy Sherbet


  1. Put the puree of pineapple in a large bowl. Bowl 3/4 cup of water add the jello, stir until completely clear of graduales. Add to the pineapple refrigerate over night if possible.
  2. Chill the milk if overnight with the jello. Whip the chilled milk, add the Junket (vanilla), when it it is fluffy start scooping out the frozen orange juice in slivers and dump in the frozen mixture one by one while you continue to whip it.
  3. Once the mixture is totally whipped up, taste. Yum, now add the orange jello mixture and whip it a little more.
  4. Now you just put the mixture into your ice cream maker for about 15 to 20 minutes. If you do not own a mixture just pour it in a dish and into the freezer. Once the ice cream maker is finished also into the freezer overnight. I know it is tempting but it is soft serve ice cream at this point. Wait for the really good stuff. You also can pour it into orange rinds and freeze. I like the ice cream cones myself. Enjoy

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