Hawaiian Sherbet – a delicious recipe with Milk, Sugar, Bananas, Orange Juice, fluid Lemonade, Pineapple. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Before you start your ice cream, be sure to clean your ice cream maker well and read the instructions thoroughly. Every ice cream freezer is different, a small 1.5 quart tabletop freezer is not big enough to do this whole recipe in one batch, but this should just fit in a 4-quart outdoor electric freezer and or easily fit in a 6-quart freezer. The time it takes to freeze depends on the type of freezer (hand crank, electric in a bucket of salted ice, frozen bowl, etc.) and the size of the batch.
2
In a blender or food processor, mix together milk, sugar and bananas to form a thin mash. Pour into a mixing bowl. Stir in Hawaiian Punch, orange juice, lemonade, pineapple and the syrup/juice it came in, and evaporated milk. In a separate bowl, whip the cream and stir it into the juice mix. Pour into your ice cream maker and freeze according to the manufacturer's instructions (usually anywhere between 45-90 minutes).
710
kcal
Calories
8
g
Fat
161
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Milk, 2 cups Granulated Sugar, 4 whole Ripe Bananas, 12 ounces, fluid Hawaiian Punch, and more.
Yes, Hawaiian Sherbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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