Jungle Sherbet recipe

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Ingredients

4 cups mango nectar
1 (8 ounce) can crushed pineapple
½ cup sliced peaches, pureed
½ cup white sugar
½ cup heavy whipping cream

Nutrition Info

85.4 calories
carbohydrate: 18.9 g
cholesterol: 5.1 mg
fat: 1.5 g
fiber: 0.7 g
protein: 0.3 g
saturatedFat: 0.9 g
servingSize: -
sodium: 3.4 mg
sugar: 18 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix mango nectar, crushed pineapple, peaches, sugar, and heavy cream together in a large bowl.

  2. Freeze in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 2 hours.

Recipe Yield

2 quarts

Recipe Note

I miss jungle fruit sherbet at Baskin-Robbins®, so this is my homemade version.

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