Easy Kool-Aid Sherbet is a delicious frozen treat that is made with only three simple ingredients, no ice cream maker required! With just a package of Kool-Aid mix, sugar, and milk, you can create a delicious and creamy sherbet in any flavor you desire.
When it is hot outside, nothing cools you off better than a frozen treat, and this Kool-Aid Sherbet delivers! Making this Kool aid flavored ice cream is a fun treat and SO easy to make.
Kool Aid Sherbet Recipe
There are many other homemade sherbet recipes out there, but one of the main reasons I love this recipe so much is that it is SO simple to make. All it takes it three ingredients, some stirring, freezing, and a lot of enjoying! This simple Kool-Aid Sherbet is made with milk, sugar and Kool-Aid – that’s it!
When to serve Kool-Aid Sherbet
If your kids are anything like mine during the summer, they are constantly begging for something cold, whether it be a cold drink, a popsicle, or an ice cream cone. This is one of my go-to recipes to whip up on those extra hot summer days. I have also made this recipe for several different parties- there are many different Kool-Aid flavors so you can make this sherbet to match any theme/décor. You can even do red and blue for the 4th of July, pastel colors for Easter, orange for Halloween, or you can just use your child’s favorite color for a birthday party. The possibilities are endless!
Why you will love this Kool-Aid Sherbet recipe
- It is SO easy to make. The prep work for this recipe is minimal and the results are so amazing and delicious.
- Flavorful and fun! The treat is a great one to make with kids, they can pick their favorite color or flavor and be a part of the process. Who doesn’t love to eat and enjoy something they helped create?
- Healthier alternative for dessert. This recipe is a great option if you are trying to consume less calories. You can use skim milk for a low-fat dessert with tons of flavor!
Kool-Aid Sherbet Ingredients
- Kool-Aid: You will need 1 package of Kool-Aid mix, any flavor you want. You can be creative with the color or flavors, choose your favorites and experiment with different ones.
- Sugar: Just one cup of sugar adds the perfect amount of sweetness to the sherbet. You can adjust the amount of sugar based on your personal preference. If you prefer a less sweet dessert, you can reduce the amount of sugar or use a sugar substitute.
- Milk: Using 3 cups milk will provide a deliciously creamy consistency. I usually use 1% milk because that is what we drink in our house. You can use whole milk, 2% milk, skim, or even non-dairy options too. Any type of milk will work just fine!
How to Make Sherbet with Kool Aid
Mixing the Ingredients
In a large bowl, whisk together all three ingredients until the sugar and Kool-Aid mix is completely dissolved.
Freezing the Mixture
Next, pour the mixture into a shallow dish, cover, and then place it in the freezer for about 2 hours, or until mostly set. It is important to use a shallow dish so that the mixture freezes evenly. You can use any type of dish that will fit in your freezer.
Refreezing and Smoothing
Once the dessert is partially frozen, put the sherbet back in a bowl and mix with an electric mixer until smooth. This will help to break up any ice crystals that have formed and create a smooth texture. Then, refreeze in a covered, shallow container until set (at least a few hours, but overnight is best).
Final Freezing
When the sherbet is completely frozen, it is ready to serve. You can store it in the freezer for up to a month. When you are ready to enjoy, set the sherbet out for about 10-15 minutes prior to serving to make it easier to scoop.
Kool Aid Sherbet Ice Cream
Ingredients
- 1 package of Kool-Aid mix any flavor/color
- 1 cup sugar
- 3 cups milk I use 1% because that's what we usually have, but any kind you have on hand will work great.
Instructions
- In a large bowl, whisk together all three of the ingredients until the sugar and Kool-Aid mix is completely dissolved.
- Next, pour the mixture into a shallow dish, cover and then place it in the freezer for about 2 hours, or until mostly set.
- Once the dessert is partially frozen, put the sherbet back in a bowl and mix with an electric mixer until smooth.
- Then, refreeze in a covered, shallow container until set (at least a few hours, I like to freeze mine overnight).
- When you are ready to enjoy, set the sherbet out for about 10-15 minutes prior to serving to make it easier to scoop.
- Serve and enjoy!
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How to make rainbow sherbet
I have not tried making rainbow sherbet yet, but I think it would be really easy to do with this recipe! Make three or four different flavors and then wait until the flavors are mostly set and then swirl them together. Be sure when you are swirling together to not over mix, it might loose the rainbow affect if so.
Sorbet vs. sherbet – what is the difference?
Are sherbet and sorbet the same thing? Short answer, no. Sherbet is generally made with some sort of fruit juice and some type of dairy as well. This sherbet recipe does have milk in it, but I am sure that you could use a dairy free option. Almond milk or coconut milk would be delicious in this recipe! You can still enjoy the creaminess of sherbet even if you have a dairy sensitivity. With sorbets, those are usually dairy-free, mostly made with fruit and ice.
What is the most popular flavor of sherbet?
Orange sherbet is the most popular flavor, followed by rainbow sherbet. However, with Kool-Aid, you have endless possibilities to create your own unique flavor combinations. Raspberry, grape, and lemon-lime are just a few of the many flavors you can choose from.
Is sherbet dairy free?
Sherbet is NOT dairy free and will contain some type of milk or cream. You can make homemade dairy-free sherbet by using coconut sweetened condensed milk, or another thicker, creamier type of non-dairy milk like coconut milk.
What is sherbet made out of?
Sherbet is a frozen dessert that is typically made with fruit juice, sugar, and milk or cream. However, this Kool-Aid sherbet recipe does not use fruit juice and instead relies on the flavor of the Kool-Aid mix to provide the taste.
What is the difference between sherbet and ice cream?
The main difference between sherbet and ice cream is the amount of milk fat they contain. Sherbet typically contains less milk fat than ice cream, making it a lighter and less creamy dessert. Sherbet also typically contains fruit juice, while ice cream does not.
How long does it take to make sherbet?
You only have to spend about 3-5 minutes actually making the sherbet, but then you do have to allow about 6-8 hours of freezing time before the sherbet is completely frozen. I just make mine a day or two before I need it. If you keep it in the freezer in an airtight container, it will easily stay good for a week or two!
Like frozen desserts? Here are more of our favorites!
- Banana Split Milkshakes
- Frozen Peanut Butter Pie
- Easy Oreo Ice Cream Cake
- Quick Strawberry Ice Cream
- Chocolate Banana Ice Cream
- Strawberry Banana Sorbet recipe
- Strawberry Ice Cream Pie
- Apple Pie Milkshakes
- Skinny OREO Milkshakes
- Frozen Raspberry Pie
- Hot Fudge Sundae Pudding Pops
Easy Kool-Aid Sherbet is a sensational frozen treat that is made with three simple ingredients! You can have fun with this recipe and make this Kool aid ice cream in many different flavors, strawberry, orange, watermelon- any flavor you want!
Denay DeGuzman says
This fun and colorful Kool-Aid sherbert recipe was super easy to make and tasted so darn delicious! This fabulous recipe is perfect for warm-weather days.
Great Recipe! says
A fun recipe that taste great! Thanks for sharing 🙂
Jessica says
Thank you so much!
Vanessa says
This looks fun! Can it be made with a non-dairy milk?
Jessica says
I’d use a coconut milk Vanessa! YUM.
Michael says
All my family loves it! What could be more fun, less expensive, or prettier! I made this a few days ago and it turned out perfect! We really enjoyed this, and plan to enjoy it, even more, this summer! Thank you for sharing this delicious recipe, Nellie!
Beth says
Can Splenda be used in place of the sugar?
Nellie says
I have never tried Splenda in this recipe, but it usually substitutes well in recipes so I think it would be just fine!
Joanne L Leeds says
A blast from my past! I am 65 years old, and i literally grew up on Kool-Aid Sherbet!!! We didn’t have near the variety of flavors back then, so it would be super fun to make it today. My husband is diabetic, so i will be using Splenda. Thanks for reminding me of this awesome treat!!
Susanne sacco says
Wonder if it will work with almond milk for my dairy free kid???
Alison says
I haven’t tried it myself but I say go for it! Especially if that is what you are used to having anyway.
rhonda moore says
It sounds real good, I intend to try it as soon as we buy milk.
I love sherbet.
Alison says
Hope you enjoy it Rhonda!
Mercedes Rausch says
I’m currently making this and when it was time to see if it was partially frozen after the 2 hours was up it was still sloshing at the top but not the bottom. is this partially frozen or just almost partially frozen? i might need a new refrigerator lol
Jessica says
Give it a stir and re-freeze!
ZD says
This was a very simple recipe. My daughter substituted 1/2c milk for 1/2c heavy cream. It is just as delicious.
Sonia says
This is so good! My boys love it. Such an easy recipe for a cool snack! Can’t wait to get more Kool-Aid to try different flavors.
Nellie says
My kids love making lots of different flavors too!
Kelly says
I went ahead and made this with almond milk. It turned out great. Not sure it has the same texture but it has a great taste and it is a perfect treat for my nondairy kids and my dairy kids!
Alison says
Hey Kelly, Thank you for sharing this so others can do this if they need to as well!
Dhoward says
Did you still use a cup of sugar, almond milk is pretty sweet anyway?
Kelly says
I used unsweetened almond milk, which I feel is less sweet than cow’s milk, and I did use the whole cup. In hindsight, it was quite sweet. It could easily be reduced to 3/4 c or less if you desire.
Judy says
Has anyone made this with sugarr free koolaid
Nancy says
Thank you soooooooooo much for this recipe! My husband and I love Sherbet! Looks so good and so fun!
MaryInMinnesota says
I live alone and I stopped drinking milk due to lactose intolerance, but the weird thing is, if I boil the milk like in milk gravy, it doesn’t bother me. I need to keep milk on hand for stuff like mac and cheese, or Hamburger Helper meals, & tomato soup, but I still end up pouring at least a gallon of milk down the drain every month, and it really bothers me to do that, plus the $$$ going down the drain really bugs me. . So I am going to boil the amount of milk needed in this recipe, then cool it, then try the recipe and see if I end up with a horrid horrible stomach ache or not. Sure would be nice to use up the milk I’m normally throwing out and also having something delicious to eat. My question is this… kids are grown and out of the house, so I haven’t bought Kool-Aid in a couple of decades, so could I substitute Jello for the Kool-Aid?
Nellie says
I haven’t actually tried the recipe with Jello, but I would guess it could work? The consistency might be different because of the gelatin and also, Jello is a lot sweeter -already has a lot of sugar in it so you probably wouldn’t need to add nearly as much sugar to the recipe. Let me know if you try it!
Carol Waggoner says
Can you tell me approximately how long this takes in freezer before you take it out and mix? Thank you.
Nellie says
The first time you put it in the freezer, you’ll leave it for about 2 hours before you pull it out to mix it again. It should be partially set up at this point – if you use a really shallow pan, it may take less time.
sherrijo says
After you freeze it for 2 hours could you then put it in an ice cream machine to finish it up?
Nellie says
I’m sure that would work great!