Rainbow Kefir Sherbet (3 Ingredients Per Layer—That’s It!)

What’s better than ice cream on a hot day? A sherbet that’s just as creamy and colorful—but made with real fruit, honey, and cultured kefir for a gut-friendly glow-up.

This healthy rainbow sherbet is as dreamy as it looks. Each layer is made with just three ingredients: frozen fruit, kefir (a probiotic powerhouse!), and a swirl of raw honey. It’s the kind of dessert you’ll want to dive into on sunny afternoons, after workouts, or anytime your sweet tooth needs a wholesome fix.

Why We Love It:

• Naturally sweetened with honey

• Packed with probiotics + protein from kefir

• No refined sugar, no weird ingredients

• Fun to layer and pretty to serve

• Kid-friendly + adult-approved

I started making this sherbet when I wanted something cool and colorful that didn’t come from a pint full of additives. Now it’s my go-to freezer treat, and the layering makes it feel like a scoopable work of art.

Let’s make it!

Healthy Rainbow Sherbet Recipe

Ingredients

Green Layer:

• 2 cups frozen kiwi (peeled and sliced before freezing)

• ¾ cup organic plain kefir

• ⅓ cup raw honey

Pink Layer:

• 2 cups frozen raspberries

• ¾ cup kefir

• ⅓ cup raw honey

Yellow Layer:

• 2 cups frozen mango

• ¾ cup kefir

• ⅓ cup raw honey

How to Make It:

1. Start with the green layer: blend frozen kiwi, kefir, and honey in a food processor until smooth and creamy. Pour into a loaf pan or freezer-safe container, smoothing out the top.

2. Repeat with the pink layer: blend, then pour gently on top of the green.

3. Do the same for the yellow layer, layering last.

4. Freeze the entire pan for 3–4 hours until scoopable but firm.

5. Use an ice cream scoop to serve—or let it sit at room temp for a few minutes to soften. Enjoy as-is or top with extra fruit, coconut flakes, or granola.

Aesthetic Tip: Serve in clear bowls or glasses to show off the gorgeous color layers. For an extra fun vibe, freeze in popsicle molds!

This sherbet is a treat you can feel good about—cool, tangy, sweet, and loaded with real-food benefits. It’s one of my favorite summer recipes, and even better: it keeps beautifully in the freezer for up to a week (if it lasts that long!).