Orange Screamsicle Sherbet

Orange creamsicle flavor electrified by some tart crushed pineapple and then perfectly sweetened to make a simple sherbet that requires only 5 ingredients!

Servings

Calories 179kcal

Author Sara

Ingredients

2 cups TruMoo Orange Scream Milk
1 cup 2% or whole white milk
½ cup sugar
1 ½ cups orange juice
16 ounces unsweetened crushed pineapple
Candy corn for garnish

Instructions

In a saucepan, heat the white milk and TruMoo milk until you see bubbles start to form around the edges of the pan.
Remove the milk from the heat and set the pan aside to allow the milk to cool to room temperature.
In a separate, large bowl, mix the orange juice and sugar.
Stir in the cooled milk and transfer to a 9x5 inch loaf pan.
Transfer the mixture to a bowl and start whisking it - add the pineapple and the juices until well-combined.
Return to the loaf pan and freeze.
Garnish with candy corn when serving.

Notes

Proper Milk Heating: When heating the white milk and TruMoo Orange Scream Milk in the saucepan, be careful not to let it boil. Heating until you see bubbles forming around the edges of the pan indicates that the milk is sufficiently heated. Boiling the milk can cause it to curdle or scorch, affecting the texture and taste of the sherbet.
Incorporating Ingredients: When whisking the cooled milk into the orange juice and sugar mixture, do so gradually to ensure smooth incorporation. Adding the milk too quickly or all at once may result in clumps or uneven mixing. Take your time to whisk thoroughly until the mixture is homogeneous before adding the crushed pineapple and its juices.
Loaf Pan Size: Ensure that the loaf pan you use is the correct size (9x5 inches) to accommodate the mixture properly. Using a pan that is too small may result in overflow or difficulty freezing the sherbet evenly. Additionally, lining the pan with parchment paper or plastic wrap before adding the mixture can make it easier to remove the sherbet once frozen, allowing for a neat and easy serving.

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