PREP TIME: 10 MINS , YIELD: 1 SERVING
Flesh of 1 ripe cherimoya (discard skin and seeds)
⅓ cup unsweetened vanilla almond milk
dash of salt (I like mine at about ⅛ tsp, though I don’t typically measure)
2 tbsp chopped pistachios
Blend all the ingredients, except pistachios into a smooth texture (only takes a few seconds).
Transfer it into a glass jar and cover.
Chill in the freezer for about an hour, stir in pistachios, and enjoy!