In its pure state, açaí pulp is sour and slightly bitter, but once a little sweetener is added, the flavor resembles concentrated blueberries with a hint of chocolate. "Agave nectar is a good option here because its lower-glycemic-load sugar is a better complement to açaí's phytonutrients," explains Los Angeles-based nutritionist Ashley Koff, RD.
Whisk together all ingredients in bowl. Transfer to 9-inch-square metal baking pan, and place in freezer. Stir with fork every half hour, scraping frozen bits from sides, to keep from freezing into a block. Scoop into bowls, and serve, or store in airtight container up to 1 week.