Ingredients
Scale
- 2 cups unsweetened almond-coconut milk (we use Almond Breeze)
- 4 tbsp agave nectar (we use Wholesome Sweeteners Organic Raw Blue Agave)
- 1/2 cup tahini (sesame paste)
- Pinch of salt
- Pistachios for garnish
- For the Halvah Sauce:
- 2 tbsp Tahini paste
- 2 tbsp confectioners sugar
- 2 tbsp unsweetened almond-coconut milk
- 1/16 tsp ground cardamom
Instructions
- In a medium size sauce pan, bring milk and agave to a simmer
- Remove from heat and slowly whisk in tahini until well incorporated. Add a pinch of salt, let it cool and refrigerate for at least 4 hours or overnight
- Pour into an ice cream maker and churn until creamy, 15-20 minutes. serve immediately (see note)
- For the Halvah Sauce:
- Whisk tahini and confectioner's sugar until well incorporated.
- Add almond milk one tablespoon at a time, stirring constantly
- Add cardamom an mix well
- Drizzle Halvah sauce over sorbet right before serving and garnish with pistachios
Notes
Sorbet will harden significantly once it freezes. You you are not planning on serving it immediately, we suggest freezing it in ready-to-eat portions and let it thaw for a couple of minutes before eating
- Prep Time: 4 hours 20 mins
- Cook Time: 5 mins
- Category: Dessert
- Cuisine: Kosher / Middle Eastern