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Parve
Easy
4 Servings
Allergens 
20 Minutes
Diets
When it comes to dessert in the summer, I have a few criteria: it must be cool and refreshing, require zero use of my oven, and be impossibly simple and easy to throw together and in no time. When I first tasted Tuscanini’s Strawberry Sorbetto I fell in love with the intense berry flavor. It needed nothing; it was just the perfect dessert out of the pint. But I gave a small tune up to make it extra: some chopped pistachios for their nutty flavor and waffle cookies because, well, ice cream and waffles are BFFs. You have two ways to serve them: Sorbetto Sandwiches or mixed into the sorbet. They’re delicious both ways. Enjoy!
10 waffle cookies
2 tablespoons pistachios, finely chopped
Allow sorbet to soften for 10 to 15 minutes. This sorbet is naturally soft, so it happens fast.
For Strawberry Sorbetto Sandwiches, scoop a ball of sorbet in between two cookies. Sprinkle with pistachios. Freeze to harden. Serve from the freezer.
For Waffle Sorbetto, combine sorbet, crushed waffle cookies, and chopped pistachios in a mixing bowl. Mix well. Return to pint and freeze for one hour. Scoop and serve.
Sponsored by Tuscanini
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