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This delicious Cherry Sherbet is made with juice from fresh cherries…it’s dairy free and vegan, but you wouldn’t know it. It’s the perfect summertime dessert!
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I made a delicious recipe using SPLENDA® Sweeteners as part of a sponsored post for Socialstars.
Cherry Sherbet — a Gluten Free & Vegan Dessert
I love frozen treats in the summer and I especially love sherbet. Any type of sherbet! But this cherry sherbet is the most amazing frozen goodie I’ve had in a long time. Fresh cherry juice, Sugar, and some cherry jello are really the main ingredients. I also used almond milk to keep it dairy free, but you can use whatever milk you’d like.
I used SPLENDA® Sugar Blend so that this Cherry Sherbet would have less added sugar, but feel free to use just regular sugar if that’s what you prefer. It’s an equal swap! With this dessert you’ll be ready for any summer party…Memorial Day, 4th of July, or even a regular ol’ BBQ.
I can’t begin to tell you how easy this was to make and that using the jello really added a ton of extra cherry flavor. Don’t skip out on it….it made it perfect!
Cherry Sherbet
Delicious homemade Cherry Sherbet is dairy free and vegan, but you wouldn't know. And it has less added sugar too!
Ingredients
- 1/4 cup sugar or SPLENDA® Sugar Blend
- 1 cup water
- 1 small package cherry gelatin (Jell-O)*
- 1 cup fresh cherry juice
- 2 cups almond milk (or other milk of choice)
Instructions
- Prepare ice cream according to machine instructions.
- In a medium saucepan, combine sugar and water. Bring to a light boil and stir until dissolved. Add in cherry jello and keep stirring until combined. Remove from heat, add cherry juice, and cool mixture in the refrigerator for 30 minutes or until chilled.
- Add milk to cherry mixture and pour into a prepared ice cream maker. Let it churn until the sherbet is thick and frozen. Pour into a container and place in freezer for a couple hours to freeze harder or enjoy a small bowl full before the hard freeze.
Notes
- Pick a brand of gelatin like this one to keep it vegan
Nutrition Information:
Yield: 8 Serving Size: 1/2 cupAmount Per Serving: Calories: 74Total Fat: 1gSaturated Fat: 0gCholesterol: 0mgSodium: 81mgFiber: 1gSugar: 15gProtein: 1g
Can you use sugar free Jell-O?
Hi Connie! I don’t see why it wouldn’t work. Let me know how it works if you try it..I’d love to hear. w-
I love this recipe! I’ve been making pops and ice cream and don’t want to use sugar. This is perfect, and boy does it look good! I’m excited to try it!
it looks delicious, but I’m not a fan of any artificial sweetener. Maybe I’ll take a second look and make this for my husband
This looks great! I have already copy and paste it to my file. I will definitely fix this for my family and not just for the holidays!
What about this is vegan!? Its not even vegetarian! Jello has gelatin!!! You might as well have made a steak and called it vegan.
Hi Eli. There is a link in the recipe to the one I used that is vegan….do you not see the link? I used this one. Since most of the world calls that sort of product jello….whether you are referring to it as a brand or not, that’s what I called it. That’s why I linked to the vegan one I used. Hope that helps! w-
Thanks for linking the vegan gelatin you used! I’ll have to try that one 🙂 maybe next time put a note somewhere as to the fact that jello isn’t normally vegan but the brand you used for this is. I can see how someone who didn’t see the link would be confused but then again I suppose that’s their responsibility to either read the whole recipe or make sure they buy a vegan brand of jello. I know you already linked the vegan version but I would be worried someone who is newly vegan might think that all jello is vegan bc this recipe is classified as that and includes “jello”. Maybe put that note actually next to where the jello is listed in the recipe so it’s harder to miss than when it’s at the bottom 🙂
This recipe looks really good! The only thing I’d recommend to anyone who is going to make this is to use a different dairy free milk than almond. Almond milk is almost entirely water and have barely any fat in it so it kind of defeats the purpose of adding milk to it. You can tell just by looking at it that it’s more sorbet than sherbet since it looks exactly like sorbet. Soy milk is a way better option imo for a sherbet recipe since almond milk would make it freeze rock solid basically especially since you aren’t even using real sugar only Splenda. I prefer the Trader Joe’s brand since it is organic and only contains soybeans and water. A thick cashew milk like cashew creamer would work really well too or even some thing like pea milk or canned coconut milk (the lite canned kind would even work here).
Cherry Sherbet! Perfect summer treat to cool down with! I love Sherbet, it is my favorite dessert go to! My kids would be all over this too!