Copycat Kool-Aid Sherbet Recipe (No-Churn or Ice Cream Maker!)
If you love fruity, creamy sherbet but hate the store-bought price or artificial aftertaste, this Kool-Aid sherbet recipe is the sweet hack you’ve been waiting for. With just 4 ingredients and no fancy equipment required, you’ll be scooping up homemade frozen bliss in no time.
Make one flavor or create a rainbow of layered sherbets—perfect for summer parties, BBQs, or just cooling off on a hot day.
✨ Jump to:
💖 Why You’ll Love This Kool-Aid Sherbet Recipe
- ✅ Only 4 ingredients and ready to freeze in minutes.
- ❄️ Perfectly creamy and customizable – make any flavor you like!
- 🚗 No ice cream maker? No problem! Freezer-friendly and no-churn option included.
- 💲 Super budget-friendly using pantry staples.
- 🌈 Rainbow sherbet ready – layer flavors for party-perfect treats.
━━━━━━ 💸 ━━━━━━
How to Make Kool-Aid Sherbet
🛍️ Ingredients for Kool-Aid Sherbet
- 1 envelope unsweetened Kool-Aid (any flavor you love)
- 1 cup granulated sugar (or Bochasweet for keto)
- 1/4 cup water
- 3 cups half & half (or milk, or combo of milk + cream)
👩🍳 Step-by-Step Directions
Step 1: Dissolve the Flavor Base
In a small saucepan, combine the Kool-Aid powder, sugar (or Bochasweet), and water. Heat over medium until fully dissolved and smooth. Let cool for 10 minutes.
Step 2: Mix with Dairy
Pour the cooled Kool-Aid syrup into a mixing bowl with the cold half & half (or milk/cream combo). Stir well.
Step 3: Freeze Options
With Ice Cream Maker: Pour into your machine and churn per manufacturer instructions.
No Ice Cream Maker: Pour into a loaf pan or freezer-safe container. Freeze 1 hour, stir or blend, return to freezer. Repeat once more for smoothest texture.
Step 4: Serve
Scoop and enjoy! Garnish with fresh fruit, marshmallows, or gummy candy for extra fun.
💸 Budget101® Price Breakdown: Kool-Aid Sherbet
| Ingredient | Used Amount | Full Package Size | Est. Cost | Used Cost |
| Unsweetened Kool-Aid | 1 packet | 6 packets | $1.00 | $0.17 |
| Sugar | 1 cup | 4 lbs | $2.40 | $0.30 |
| Water | 1/4 cup | – | – | $0.00 |
| Half & Half | 3 cups | 1/2 gallon | $3.25 | $1.22 |
| Total Used Cost | $1.69 | |||
🧃 Learn more about Kool-Aid’s colorful American history
💡 Tips & Variations
- 💫 Want it creamier? Swap 1 cup of half & half for heavy cream.
- 🌧️ Prefer a tangy twist? Add 1 tsp of lemon or lime juice before freezing.
- 🌈 Create rainbow sherbet by prepping different flavors and layering them in a pan.
- 🌱 Keto Version: Use Bochasweet or allulose and avoid milk—use full-fat cream or coconut cream instead.
━━━━━━ 💸 ━━━━━━
❓ Frequently Asked Questions
Can I use milk instead of half & half?
Yes! But be aware that the texture will be more icy and less creamy. For best results, use whole milk or a milk + cream combo.
Can I make it sugar-free?
Absolutely. Use Bochasweet or allulose for a smoother texture. Stevia or monk fruit alone can create iciness.
Can I use flavored Kool-Aid or drops?
No. This recipe requires **unsweetened** powdered Kool-Aid for proper flavor and sweetness control.
How long does it last in the freezer?
Up to 2 weeks in a tightly sealed container. Soften slightly at room temperature before scooping.
📌 Love this Kool-Aid Sherbet Recipe? Pin it!
📍 Printable Kool-Aid Sherbet Recipe Card
Kool-Aid Sherbet Recipe (4-Ingredient No-Churn Treat!)
Equipment
- Loaf pan or freezer-safe dish
- Ice cream maker (optional)
- Blender (optional for smoother texture)
Ingredients
- 1 packet unsweetened Kool-Aid (any flavor)
- 1 cup granulated sugar (or Bochasweet for keto version)
- ¼ cup water
- 3 cups half & half (or use whole milk for icier texture, or blend of milk + cream)
Instructions
Make the Kool-Aid Syrup:
- In a small saucepan, combine Kool-Aid, sugar (or sweetener), and water. Heat over medium, stirring constantly, until sugar is fully dissolved and mixture is smooth. Remove from heat and let cool for 10 minutes.1 packet unsweetened Kool-Aid1 cup granulated sugar1/4 cup water
Mix with Dairy:
- In a large bowl, pour in the cooled Kool-Aid syrup and add the cold half & half. Whisk well to combine.3 cups half & half
Freeze Option 1 – Ice Cream Maker:
- Pour into your ice cream maker and churn according to manufacturer directions (about 20–25 minutes), then freeze for 1–2 hours for firmer texture.
Freeze Option 2 – No-Churn:
- Pour mixture into a loaf pan or freezer-safe container. Freeze for 1 hour, then stir or blend well to break up ice crystals. Return to freezer for 2–3 more hours, or until scoopable.
Serve:
- Scoop and serve! Optional: top with whipped cream, fruit, sprinkles, or marshmallows.
Equipment
Notes
📝 Recipe Notes & Bonus Tips:
Want rainbow sherbet? Divide the batch and flavor separately, layering each flavor with 15–30 minutes of freezer time in between to set layers. For keto: use Bochasweet or allulose (not stevia alone), and sub half & half with full-fat cream or coconut cream for best results. Texture too hard? Let sherbet sit at room temp for 5–7 minutes before scooping. Store in an airtight container up to 2 weeks.If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
Nutrition
Try more nostalgic frozen treats from our Copycat Recipe Collection!
:goodone: i’ll need to try this one…without an ice cream maker.
i don’t have an ice cream maker, but this might be a fun idea for the kids to make. and my step-son’s birthday is coming up so that could be something special for him to do.
sounds good. i think i will invest in a ice cream maker this summer.
My husband and I just made a double batch of the sherbert (strawberry and lemon -lime cheap kool aid). We used half and half and it is so good…it is not weak in flavor. We are planning to serve it at a 4th of July fish fry.
We are making a second batch with grape fool aid (cheap kool aid) with milk. I can’t wait to sample this sherbert!!!
sounds great! would you tell us how many servings this recipe makes?
i love sherbet but it can be quite expensive for some of the better brands and flavors. i usually go without because it’s just cost to much. this is going to be my favorite reciepe i can already tell and i can’t wait to try it with the keylime koolaid i found the other day.
(my favorite flavor). yummy. 🙂
tammy ramey
love it! the kids love it! what could me more fun, less expensive, or prettier!
we really enjoyed this, and plan to enjoy it even more this summer! delish!
i just looked at sherbet in the store because my daughter loves it. i didn’t buy it because of cost. i am trying this recipe today!
what an idea; brilliant
that sounds good to me! i am going to try to make orange and then mix the finished sherbet with some plain vanilla to make creamsicle!
how fun!! yummy recipes on here. can’t wait to make this one!:worthy:
i can’t wait to try it. thank you!
has anyone tried fat free half and half? or does that impact the texture?
can’t wait to try this. great idea.:arizona:
thx i’ve been looking for a cheap and easy ice cream recipe to do with the kids.
Does anyone know if this can be done with an artificial sweetener instead of sugar with good results?
Yum , yum, yummmy, good!
this is a great recipe…my grandchildren will love it…