Name: Orange Crush Sherbet Recipe
Prep time: 10 min
Total time: 6 h
Cuisine: American
Ingredients: 2 cups Orange Crush soda (chilled); 1 cup whole milk; 1/2 cup heavy cream; 1/2 cup sweetened condensed milk; Optional: 1/2 tsp vanilla extract

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Orange Crush Sherbet is a nostalgic, creamy, and refreshing frozen treat that’s as fun to make as it is to eat. With just a handful of ingredients and the bright, citrusy flavor of orange soda, this sherbet is perfect for cooling down on a hot day or serving as a light and fruity dessert after dinner.

Why You’ll Love This Recipe

I love this recipe because it takes me straight back to childhood summers. The flavor of Orange Crush brings that fizzy sweetness I remember, and when it’s whipped into a smooth sherbet with creamy condensed milk, it becomes a dreamy dessert that’s somewhere between ice cream and a soda float. It’s incredibly easy to make—no ice cream machine needed—and ready to freeze in minutes.

Ingredients

2 cups Orange Crush soda (chilled)
1 cup whole milk
1/2 cup heavy cream
1/2 cup sweetened condensed milk
Optional: 1/2 tsp vanilla extract for extra creaminess

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

In a large mixing bowl, gently stir together the Orange Crush soda, whole milk, heavy cream, and sweetened condensed milk. If using, add the vanilla extract.
Whisk until everything is smooth and fully combined. Try not to stir too vigorously to avoid flattening the soda.
Pour the mixture into a freezer-safe container or loaf pan.
Cover and freeze for at least 4–6 hours, or until firm.
When ready to serve, let the sherbet sit at room temperature for a few minutes to soften slightly before scooping.

Servings and Timing

This recipe makes about 4–6 servings. It takes just 10 minutes to mix and 4–6 hours to freeze completely. It’s great to prep in the morning and enjoy later the same day.

Variations

Creamsicle Twist: I swirl in a bit of orange zest or extra vanilla extract for that classic creamsicle flavor.
Soda Swap: I use grape, strawberry, or root beer instead of Orange Crush for a fun flavor twist.
Low-Fat Option: I replace heavy cream with more whole milk or use 2% milk for a lighter version (though it will be less creamy).
Dairy-Free Version: I swap the milk and cream with coconut milk and use sweetened condensed coconut milk for a dairy-free treat.

Storage/Reheating

I store the sherbet in an airtight freezer-safe container for up to 1 week. Since it hardens over time, I let it sit at room temperature for 5–10 minutes before scooping. I don’t recommend microwaving—it melts unevenly.

FAQs

Can I use a different soda besides Orange Crush?

Yes, I can. Any fruity soda like grape, strawberry, or lemon-lime works well and creates its own fun twist on the recipe.

Do I need an ice cream maker?

Not at all. This recipe is no-churn and only requires a freezer. It’s perfect for quick homemade frozen desserts.

Can I make it with diet soda?

Technically yes, but I find that regular soda gives better flavor and texture. Diet versions may cause the sherbet to freeze too hard or taste slightly off.

Why does it get icy in the freezer?

If it freezes too hard or develops ice crystals, it could be from over-mixing the soda or using low-fat dairy. I make sure to keep a tight lid on the container and avoid stirring too much air into the mix.

How do I serve it for parties?

I scoop it into small bowls or cups, garnish with an orange slice or whipped cream, or even serve it as a float with a little extra Orange Crush poured on top.

Conclusion

Orange Crush Sherbet is a quick, playful, and refreshing dessert that brings classic soda shop vibes right to my freezer. It’s simple to whip up, full of creamy orange flavor, and perfect for kids and adults alike. Whether I make it for a summer party or just to satisfy my sweet tooth, this sherbet always delivers a cool, fizzy burst of fun.