Name: Orange Crush Sherbet
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: 2 cups Orange Crush soda (or any orange‑flavored soda); 1 cup sweetened condensed milk; 2 cups heavy whipping cream; 1 teaspoon vanilla extract (optional)

A nostalgic, creamy frozen dessert that brings summer to my spoon every time. This Orange Crush Sherbet combines fizzy soda, velvety condensed milk, and airy whipped cream into a bright and refreshing treat. It’s one of those recipes that feels like magic — no ice cream maker needed, just a few ingredients and a bit of freezer time. Whether I’m serving it at a cookout or sneaking a scoop after dinner, this sherbet always hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups Orange Crush soda (or any orange‑flavored soda)

1 cup sweetened condensed milk

2 cups heavy whipping cream

1 teaspoon vanilla extract (optional)

Directions

I start by mixing the orange soda and sweetened condensed milk in a large bowl until the mixture is smooth.

In another bowl, I whip the heavy cream using a hand or stand mixer until stiff peaks form — this gives the sherbet its light, fluffy texture.

I gently fold the whipped cream into the soda mixture, being careful not to deflate it. If I want an extra hint of flavor, I stir in the vanilla extract at this stage.

Then I pour everything into a freezer-safe container with a lid.

I freeze it for at least 4 hours, until it firms up. For a super-smooth texture, I like to stir it once an hour during the first 2-3 hours of freezing.

When it’s ready, I scoop it into bowls or cones and dig in.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Freezing Time: 4 hours

Total Time: 4 hours 10 minutes

Calories: ~210 per serving

Variations

Different sodas: I’ve tried this with grape soda, strawberry soda, and even root beer — all of them worked great and brought their own twist.

Dairy-free version: I use coconut cream in place of whipping cream and a dairy-free condensed milk substitute to make it vegan-friendly.

Add-ins: Sometimes I fold in mini marshmallows or bits of orange zest for extra texture and flavor.

Layered look: I pour half of the mix, add some fruit puree, then add the rest for a fun swirl effect when frozen.

Storage/Reheating

I keep this sherbet in an airtight container in the freezer. It stays fresh for up to 2 weeks, though it rarely lasts that long in my house. If it gets too hard, I let it sit at room temperature for 5–10 minutes before scooping. Since it’s frozen, there’s no need to reheat — just thaw slightly and enjoy.

FAQs

How long does Orange Crush Sherbet last in the freezer?

I find it stays at its best quality for about 2 weeks if stored in an airtight container. After that, it can get icy but still tastes good.

Can I use diet soda?

Yes, I’ve made it with diet Orange Crush, and it still turned out creamy. The flavor is slightly different, but it’s a good lower-sugar option.

Do I need an ice cream maker?

Not at all. That’s what I love most about this recipe — it doesn’t need any special equipment.

Can I use store-bought whipped cream?

For best results, I always whip fresh heavy cream. Store-bought whipped toppings don’t hold up as well in the freezing process and can make the sherbet icy.

Is this the same as ice cream?

Not quite. Sherbet is lighter and fruitier than ice cream, with a bit of tang from the soda. It’s creamier than a sorbet but not as rich as a traditional custard-based ice cream.

Conclusion

This Orange Crush Sherbet is one of my go-to desserts when I want something fun, easy, and bursting with flavor. It’s got all the charm of a vintage treat with a modern, no-fuss twist. Whether I’m sharing it with friends or treating myself on a hot afternoon, it always delivers a refreshing citrus kick with that perfect creamy finish.

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