Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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)
  • 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