Ingredients
Equipment
Method
- In a blender, combine the ripe avocado, roasted pistachios, granulated sugar, coconut milk, lemon juice, and vanilla extract. Blend until smooth and creamy.
- Taste the mixture and adjust sweetness if needed. If you’d like, add an extra tablespoon of sugar for sweetness.
- Pour the blended mixture into a mixing bowl. If using an ice cream maker, follow the manufacturer’s instructions to churn the mixture until it reaches a soft-serve consistency (approximately 20-25 minutes).
- If you don’t have an ice cream maker, pour the mixture into ice cube trays or a shallow dish and freeze for at least 4 hours, stirring every hour to break up the ice crystals.
- Once the sorbet is properly frozen, let it sit at room temperature for about 5 minutes before scooping.
- For the sesame crunch, toast the sesame seeds in a dry skillet over medium heat until golden. Stir frequently to prevent burning, about 3-4 minutes.
- Serve the sorbet in neat scoops, topped with toasted sesame seeds and fresh mint leaves as a simple garnish.
Nutrition
Notes
For a nut-free version, feel free to substitute roasted sunflower seeds for the pistachios and skip the sesame seeds if necessary.
This sorbet can be stored in an airtight container in the freezer for up to two weeks.
Allow it to sit at room temperature for a few minutes before scooping to achieve the perfect texture.
Don't hesitate to play around with the flavors; adding other fruits like mango or berries can give you a delicious twist! Enjoy every scoop with confidence!
This sorbet can be stored in an airtight container in the freezer for up to two weeks.
Allow it to sit at room temperature for a few minutes before scooping to achieve the perfect texture.
Don't hesitate to play around with the flavors; adding other fruits like mango or berries can give you a delicious twist! Enjoy every scoop with confidence!