I’ve got a couple exciting baked goods coming up in the next week or so (and a heap of Icelandic chocolate I’m looking forward to trying), but until the events I’m baking for happen, here’s a really quick Orange Crush Sherbet recipe to tide you all over.

Ingredients:

• 1 14 ounce can sweetened condensed milk
• 1 8 ounce can crushed pineapple (undrained)
• 3 12 oz cans or half of a 2 liter of Orange Crush soda

What one liter of Crush looks like.

Combine all the ingredients in a bowl and stir to combine. I’m honestly not even positive this step is necessary, since everything will be well churned in the ice cream maker, but it can’t hurt to make sure the condensed milk doesn’t sink to the bottom or anything.

A nice creamsicle color!

Pour the mixture into your ice cream maker and freeze according the the ice cream maker’s instructions.

Super simple, takes about 2 minutes of hands-on time, and comes out tasting like creamsicles, but with a hint of the pineapple. It never gets hard, like ice cream when it’s very frozen, so don’t think your ice cream maker’s gone lame or anything, it’s just a soft sherbet. Tastes good, though!

If there are any hot days left this year in your part of the world that aren’t totally drowned under this never-ending rain, this would be the perfect thing to relax with.

Orange Crush Sherbet

From Ezra Pound Cake.

• 1 14 ounce can sweetened condensed milk
• 1 8 ounce can crushed pineapple
• 3 12 oz cans or half of a 2 liter of Orange Crush soda

Combine ingredients in a large bowl and stir to mix. Pour into an ice cream maker and freeze according to the machine’s instructions.