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No ice cream maker required for this delicious sorbet that tastes as creamy as gelato. You’ll need a powerful blender and a tamper to mash down the ingredients. If you want to start this recipe with pistachios, you can make the nut butter and then add the other ingredients. (We used 1ó cups roasted and salted pistachios.)
Pistachio Sorbet Recipe
1 14-oz. can low-fat coconut milk, frozen into ice cubes
1 cup pistachio butter
1/4 to 1/2 cup honey (depending on how sweet you want it)
1 tsp. salt (if nut butter is unsalted)
Chopped pistachios for topping
Place coconut milk, pistachio butter, honey and salt (if needed) in a high-speed blender. Use the tamper to push everything down and blend on high until smooth, about 2 minutes. Transfer to chilled serving bowls and garnish with chopped nuts, or place in freezer for a firmer frozen treat.
Find More Nut Recipes:
A Recipe For DIY Nut Butter
You Won’t Believe What Ingredient This Sauce Contains